{Recipe} Slow Cooker Chicken & Rice Fiesta Bowl

So in theory, in just over a year from now I should be standing up in front of my family & friends, in a beautiful gown looking my best.  Most girls go into crazy bride diet mode.  What have I been doing? Eating. Oh & eating & more eating.  Pizza, Chinese, Pasta, burgers...it has been GLORIOUS! But I know I can't keep shoving food in my face while still fitting into my normal clothes.  I've been on a slow cooker kick lately because, well, being funemployed has actually made me kind of lazy.  I'm pretty sure the opposite was supposed to happen, but, whatever. So I turned to Pinterest & decided to try this recipe I've had pinned for quite some time.  I figured the pizza & ice cream...oh, what? I didn't mention ice cream? Yeah, that's been happening too. Anyways, I knew I needed something healthy.  This dish was AWESOME, full of flavor & SO easy! It is filled with protein & veggies & shockingly, I couldn't get enough!  Plus it required zero prep, another huge PLUS.  I think this dish is definitely going to become a new go-to in this house. Thank you Julie's Eats & Treats for the awesome recipe!

Serves: 4
Cook time: 5.5 hours 
How difficult is this for me? EASY!

4 boneless chicken breasts uncooked, cubed
1 cup uncooked brown rice
1 10 oz can enchilada sauce
1 4 oz can chopped green chiles
1/2 cup low-sodium chicken broth
1 medium onion, chopped
1 tsp cumin
1/4 tsp salt
1 avocado, sliced
1 roma tomato, chopped
1/2 cup queso fresco, crumbled (I substituted 1/4 shredded Mexican cheese because I already had it)
cooking spray

Spray your slow cooker with non stick spray.  

Place chicken, rice, enchilada sauce, green chiles, chicken broth, onion, cumin & salt in slow cooker. 

Mix thoroughly

Cook on low for 5-6 hours. I did give mine a stir every few hours just to keep the edges from burning.

Spoon out your serving, then top with avocado, tomato & cheese. Enjoy!

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