Clean Eating Crock-Pot Chicken Taco Bowls

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free! 

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! It's gluten and preservative free!

I LOVE MEAL PREP.

I LOVE IT I LOVE IT I LOVE IT.

For as many recipes that I make for FFF each week, many of them are not “meal status.” While sometimes I eat a brownies for lunch, often times I crave something much heartier and more meal-like. That’s why this recipe actually rocks…because there’s actually 3 recipes in 1. First you’ve got the chicken, then the sweet potatoes, and then the rice n’ beans.  

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!

How gorgeous are these purple sweet potatoes? Thank you Whole Foods! The second I saw them I knew I had to stock up on them. Why? For the photo….duh! Davida and I always laugh because we do some strange stuff….”for the photo.” If you run a food (or any) kind of blog, I think you can relate. 

What’s great about these flavor roasted sweet potatoes, is that this recipe would actually work for the vegans and vegetarians out there these guys as your main. I’d stock up on the toppings to make sure you get enough protein in there, though! 

Roasted sweet potatoes….I made them twice last week. 

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!

So along with your shredded chicken and sweet potatoes, I also put together a limey black beans + brown rice side. It’s sort of a sister recipe to my Copy Cat Chipotle Cilantro Brown Rice

In case you are wondering…I used short-grain brown rice. It’s my jam…and has a WAY better texture than long-grain. The next time you are at the grocery store, pick some up and try it! I promise you’ll never go back to long-grain. 

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!

Toppings for this bowl included:

  • gluten-free corn tortilla chips
  • avocado slices
  • sprouts
  • fresh lime juice
  • cilantro

You could also add in some Greek yogurt/sour cream, guacamole, salsa, etc! 

5 from 1 reviews
Clean Eating Crock-Pot Chicken Taco Bowls
 
Prep time
Total time
 
Serves: ~6 servings
Ingredients
For the Chicken
  • 6 large chicken breasts
  • 2 tablespoons minced garlic
  • 3 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 2 tablespoons tomato paste + ¼ cup water
  • juice from ½ lime
  • salt and pepper to taste (generous)
For the Sweet Potatoes
  • 3 large sweet potatoes (or ~5 medium-size)
  • 2-3 tablespoons EVOO
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
For the Rice
  • 2 cups short grain brown rice
  • 4 cups water
  • 1 15 oz. can black beans, rinsed
  • juice from 1.5 limes
  • ½ teaspoon sea salt
Instructions
For the Chicken
  1. Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large crock pot and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.
  2. Remove chicken breasts from crock pot and use two forks to shred it. Place shredded chicken back in crock pot (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
  3. Mix together tomato paste and water and place on top of chicken. Mix.
For the Sweet Potatoes
  1. First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.
For the Rice
  1. Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.
Notes
Feel free to omit the chicken spices and use an all-natural taco spice pack!

If you are feeling lazy or don’t have all the taco spices for the chicken, feel free to use an all-natural taco spice pack that has as many real ingredients as possible. I know some of those packs have some preservatives in them, but I’ve also seen some really great brands! 

Make these clean eating crock-pot chicken taco bowls at the beginning of the week to meal prep for the days to come! This recipe is gluten and preservative free!

Share this post

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponEmail to someoneShare on Yummly

Subscribe to fit foodie finds!

  1. says

    This looks so perfect for prepping ahead for the week! I way prefer the texture of short grain brown rice too. A local vegan cafe uses it and for the longest time I couldn’t figure out what made their rice bowls so good – and then I realized it was the short grain brown rice! So I bought myself some and I haven’t been able to go back to the long grain kind.

  2. says

    I just bought my first crock pot and it’s still in the box… I haven’t figured out what to make other than bone broth (and I don’t have any bones yet!).

    But, I have 4lbs of chicken breasts in the fridge so this is gonna be dinner tonight! Thanks for the recipe, it looks delicious.

    • says

      I’ve only ever done it in the crock-pot, but I asked a few of my food blogger friends and they suggested poaching it (boiling it), and then shredding it! They suggested boiling the chicken for about 20 minute to cook it all the way through, and then it should be tender enough to shred! GOOD LUCK!

  3. says

    Love this! So easy, so fresh. I’ll definitely be making this for me and the boyfriend.

    Also, I love purple veggies…like broccoli, carrots, etc. Turns out they have more iron than their non-purple counterparts! They kind of taste different too.

  4. says

    Made this for dinner tonight, with only a few changes. I cook chicken in chicken broth first, to keep it moist. Can’t even pull it out with a fork it falls apart just touching it… And I save some of the broth from the crock pot to mix back in (or, use green enchilada sauce).

    The second change was add in cilantro to the rice, which compliments the lime and black beans in the rice very well.

    I never would have thought to serve with sweet potatoes (which, for the most part are all we eat). With a dallop of sour cream on top, this was an excellent meal. My whole household approved.

  5. rachel says

    I made this the other night and it was nothing short of AMAZING!! So full of flavor and colour! This recipe was immediately added to my list of all-time favorites!

Trackbacks

Leave A Comment

Rate this recipe: