Why spend a lot of time making dinner when you’re busy with other things? These Crockpot Chicken Enchilada Rice Bowls are easy to make, packed with flavor and they’re healthy!
Crockpot Chicken Enchilada Rice Bowls
There’s no doubt about it, I’m a pretty busy gal. Between working, blogging, cooking, baking and all of the other things that come with life, I don’t always have the time to prepare an elaborate meal that takes a lot of time and dishes to prepare. Luckily, I have a crockpot that fills in as my assistant on occasion.
It had been a while since I used my slow cooker. It was feeling neglected, I was feeling pretty busy and burnt out on cooking (gasp, yes, even I get burnt out on cooking) so our situations were pretty much a perfect match for some collaboration. I needed to come up with an American Craft Beer recipe for this month’s Spiked! Recipe Challenge so I decided to make an enchilada type recipe that was infused with beer. Slow cooker. Beer. Food. YES!
You know what else there’s no doubt about? My love of good craft beers. IPAs, wheat beers, pecan beers…you get the idea. There’s a lot of variety and I love a lot of them. A few of my favorite craft beers include Clown Shoes Genghis Pecan, Flying Fish Wild Rice IPA, Leinenkugels Berry Weiss, Harpoon IPA and of course, Harpoon UFO Wheat Beer.
I absolutely love this beer. It’s fabulously refreshing. I actually really enjoy the Harpoon brand. Everything I’ve tried from them has been very good, with the exception of their Summer Ale but that’s probably because I am not really a fan of summer beers. Anywho, let’s get onto this recipe.
This recipe is part of the Spiked! Recipe Challenge. This is my submission for the contest. Of course, since I’m a host, I can’t win. But I hope you will join us between 7/15 and 7/17 so you can check out the other creative American Craft Beer infused recipe!
A few more recipes you may enjoy:
I often link up to these parties.