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Crockpot Pulled Chicken w/Yellow Rice
Crockpot Pulled Chicken w/Yellow Rice
Recipe makes 6 meals
Nutrition Profile
Calories: 450kcalCarbohydrates: 60gProtein: 33gFat: 5g
Ingredients
- 3 Chicken Boneless Skinless Chicken Breast 8 oz each
- 10 oz bag Yellow Rice
- 12 oz Garlic Lime Salsa
- 12 oz Salsa Verde
- ½ o 1 oz pack Taco Seasoning
- 15 oz can Black Beans
- 4 oz can Green Chiles Diced
- 3 crowns Broccoli chopped
Instructions
- Start by adding your garlic lime salsa to your crockpot, then add in your taco seasoning and mix those together.
- Next lay in your 3 chicken breasts.
- Then add in your green chilis and pour your salsa verde over the chicken.
- Cook on low for 4 hours, or high for 2 hours.
- While the chicken is cooking, make your rice according to the instructions on the package, and portion out evenly into your meal containers.
- Cut and cook your broccoli however you prefer. You can microwave, steam, boil, or roast in the oven. Once it's done cooking season with a little salt and pepper and divide among your meal containers.
- When your chicken is done cooking and has reached an internal temperature of 165°F, it's ready to shred. You can do this using the back of two forks or with a hand mixer. Be careful, as the sauce will be extremely hot.
- Let the chicken sit in the crockpot for a few minutes to absorb some of the juices.
- Divide your chicken as evenly as you can across your six meal containers and portion out your black beans on top.
- Enjoy!
Notes
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
