Crockpot Elote Bowls (Edit recipe)

Adaydreamblog

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With cooler weather and busy nights crockpot recipes are a must! These chicken elote bowls are easy and full of flavor!

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PREP TIME

10 minutes

COOK TIME

8 minutes

INGREDIENTS

16

Serves: 6

Ingredients

2 lb Pasture-Raised Boneless Skinless Chicken Breast - Thrive Market
14 oz Black Beans, Canned drained and rinsed
2 cups Frozen Corn
4 oz Cream Cheese, Full Fat
0.5 cup Chicken Broth, Low Sodium
2 Tbsp Cumin, Ground
1 Tbsp Organic Oregano - Primal Palate
2 tsp Himalayan Pink Salt (Fine Grain) - The Spice Lab
1 tsp Black Pepper
1 tsp Garlic Powder - The Spice Lab

Jalepeno Cream Sauce

6 oz Sour Cream, You can also use Greek yogurt
1 whole Jalapeño Pepper, Cut into chunks
1 whole Lime, Juiced
0.333 cup Cilantro
1 cup Cheddar Cheese, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In your crockpot add the chicken breast and then dump all the remaining ingredients. (Seasonings, black beans, corn, chicken broth, and cream cheese)
2. Close the lid and cook on low for 6-8 hours or high for 4 hours.
3. Remove the chicken and shred.
4. Add the chicken back to the crockpot and top with 1 cup of shredded cheddar cheese. Close the lid until the cheese is melted.
5. Mix all the ingredients up.
Jalepeno cream sauce:
1. Add your sour cream, chopped jalapeño, lime juice and cilantro to a blender and blend until smooth.
Make your bowls,
Serve in a bed of rice or lettuce. I like to top with avocado and cojita cheese.

Notes

these are so yummy and can be customized with your favorite toppings.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	635
Fat:	21 g
Carbohydrates:	49 g
Protein:	52 g
Cholesterol:	179 g
Sodium:	908 mg
Fiber:	9 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.