Slow Cooker BBQ Chicken Bowls with Avocado-Cilantro Dressing


Happy New Year, friends! I hope your 2018 has been off to a great start!

Nothing like starting the year off with a bright, healthy, oh-so-yummy new meal to add to your rotation, right? This time of year meals can get so mundane for me. I love a good soup or stew, don’t get me wrong. But with the lack of fresh ingredients available the inspiration for new dishes can just be way more challenging. But I’ll take the challenge…because this one is a sure thing!

Its certainly nothing fancy, but it’s a hit with the whole family. The chicken is so simple..just set it and forget it in the slow cooker. So aside from making a simple dressing, all that’s left to do is gather a few kitchen staples and throw them all together.

The the avocado-cilantro dressing can be made well in advance. And you’re going to want to go ahead and make a double batch of that stuff…it’s basically my bff these days. On sandwiches, salads, eggs..you name it. It’s a wonder!

I hope youre seeing that beautiful sun shining today like we are here in MN. 29 degrees and sunny is feeling awfully tropical right about now..soaking it up for sure! Xo

Slow Cooker BBQ Chicken Bowls with Avocado-Cilantro Dressing

Ingredients

For the Chicken

1 White Onion, peeled and quartered

2 Garlic Cloves, chopped

1 Teaspoon Chili Powder

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1/4 Teaspoon Salt

1/4 Cup Chicken Stock

1-1 1/2 Pounds Boneless Skinless Chicken Breast’s

1/4-1/2 Cup Prepared BBQ Sauce

For the Avocado-Cilantro Dressing

1 Avocado, mashed

1/2 Cup Sour Cream

1/4 Cup Mayonnaise

2 Teaspoons Apple Cider Vinegar

1 Tablespoon Whole Milk

1/4 Cup Cilantro Leaves, chopped

Salt and Black Pepper, to taste

For the Bowls 

1 15oz Can Black Beans, drained and rinsed

1 Cup Frozen Corn, defrosted

1 Red Bell Pepper, seeded and sliced

1 Small Red Onion, thinly sliced

Shredded Red Cabbage

Chopped Baby Spinach

Shredded Monterey Jack Cheese

Directions 

For the Chicken

Lay Onion pieces in the bowl of a slow cooker and top with chicken. Sprinkle on garlic, chili powder, cumin, paprika and salt. Pour chicken stock over the chicken and cover. Cook on high for 3-4 hours or until chicken is easily shredded with a fork. Remove onion, if desired, shred the chicken and toss with desired amount of bbq sauce.

For the Avocado-Cilantro Dressing

Wish all ingredients together in a medium bowl and season to taste with salt and pepper. Can be made up to 3 days in advance and stored in the refrigerator.

For the Bowls

Divide all ingredients among bowls, top with shredded bbq chicken and drizzle with avocado-cilantro dressing. Serves 4

 

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