Crockpot Chicken Enchilada Rice Bowls

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!

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.

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Why This Chicken Enchilada Rice Bowl Recipe Works

Enchiladas are a classic for a reason. That combination of tender, seasoned chicken, rich and spicy red sauce, and melted cheese is pure comfort food. The concept of turning this beloved dish into a bowl isn’t entirely new; burrito bowls and other deconstructed meals have become weeknight staples for families everywhere because they are just so easy.

They offer all the flavor without the fuss of rolling and baking. You can customize them with toppings, making everyone at the dinner table happy. This chicken enchilada rice bowl recipe takes that convenience and elevates it with a simple but powerful twist.

My secret is adding UFO Wheat Beer to the slow cooker with the chicken. Now, I know what you might be thinking, beer in enchiladas? Trust me on this. The wheat beer does a few magical things. First, its acidity helps to break down the chicken, making it incredibly tender and easy to shred. It practically falls apart with a fork.

Second, the flavor it imparts is second to none. A good wheat beer has notes of citrus and a subtle, malty sweetness that perfectly complements the smoky chili powder and savory enchilada sauce. It adds a layer of complexity and depth that you just can’t get from chicken broth or water. The alcohol cooks out completely, leaving behind only this wonderful, nuanced flavor that makes the final sauce something truly special. This one simple addition turns a good weeknight dinner into a great one.

Ingredients for Chicken Enchilada Rice Bowl

The beauty of this recipe is its simplicity. We’re using straightforward, easy-to-find ingredients to create a meal that tastes like it took all day to prepare. Here’s exactly what you’ll need to have on hand.

• 2 lbs boneless, skinless chicken breast
• 1 10oz can red enchilada sauce
• 1 4oz can diced chilis
• 1 C UFO Wheat Beer (reserve what you have left in the can for future use)
• 3/4 C uncooked white rice (I used basmati)
• 1 15oz can black beans, rinsed and drained
• Various toppings of your choice. I used lettuce, tomato, avocado, green onion and cilantro

For the Sauce:

• 2 C of the juices from the crock pot, strained (I only had 1 1/2 C left so I added 1 C of the reserved beer to the mix)
• 2 tbsp vegetable oil
• 4 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp all purpose flour

Let’s talk about a few of these ingredients. The star of the show, and my special twist, is the UFO Wheat Beer. You can use another brand of wheat beer if you like, but I find the lighter, slightly fruity profile of UFO works perfectly here. It doesn’t overpower the other flavors. It just enhances them.

For the canned enchilada sauce, choose your favorite brand. This initial can is just to get the cooking process started and infuse the chicken with that classic flavor. We’ll be making a richer, more flavorful sauce later using the cooking liquids, so even a basic canned sauce will work beautifully as a base.

When it comes to rice, I love using basmati for its lovely aroma and fluffy texture, but any long-grain white rice will do. Just be sure to cook it according to your package or rice cooker instructions for the best results. A well cooked, fluffy rice is the perfect foundation for our chicken enchilada rice bowl.

Step-by-Step Instructions For Making Chicken Enchilada Rice Bowl

This recipe is designed to be as hands-off as possible, letting the slow cooker do most of the heavy lifting. Just follow these simple steps, and you’ll have a delicious meal ready with minimal effort. It’s the perfect set-it-and-forget-it dinner for a busy day.

Step 1: Prepare the Slow Cooker

First things first, let’s get the crockpot ready. Give the inside of your slow cooker a light coating of cooking spray. This little step is a lifesaver for cleanup later on. Then, place your two pounds of boneless, skinless chicken breasts in a single layer at the bottom.

Step 2: Add the Liquids and Cook

In a small bowl, mix together the 10-ounce can of red enchilada sauce, one cup of the UFO Wheat Beer, and the 4-ounce can of diced green chilis. Pour this mixture evenly over the chicken in the slow cooker. Place the lid on, set it to low, and let it cook for about 5 hours. Your kitchen will start to smell absolutely amazing.

Step 3: Shred the Chicken

After 5 hours, the chicken should be fully cooked and very tender. Carefully remove the chicken breasts from the slow cooker and place them in a separate bowl. Use two forks to shred the meat. It should fall apart easily. Once shredded, ladle about 3/4 of a cup of the cooking liquid from the crockpot over the chicken and give it a good mix. This keeps the chicken moist and flavorful. Be sure to reserve all the remaining juices in the crockpot for our sauce.

Step 4: Prepare the Rice and Beans

While the chicken is finishing up, it’s time to get the other components ready. Cook your rice according to the package or rice cooker instructions. I always find a rice cooker gives me perfectly fluffy rice with zero effort. For the beans, simply place the rinsed and drained black beans in a microwave-safe bowl and heat them until they are warmed through, about a minute or two.

Step 5: Make the Homemade Enchilada Sauce

This sauce is what takes the dish to the next level. In a saucepan over medium heat, whisk together the two tablespoons of vegetable oil and two tablespoons of all-purpose flour to create a roux. Cook for about a minute, then stir in the chili powder, garlic powder, salt, and cumin. Gradually pour in two cups of the reserved juices from the crockpot, whisking constantly to prevent lumps. If you don’t have a full two cups of liquid, you can add some of the leftover beer to reach the right amount. Bring the sauce to a simmer and let it cook until it has thickened nicely.

Step 6: Assemble Your Bowls

Now for the fun part! Start by placing a generous scoop of rice in the bottom of each bowl. Drizzle a little of your homemade enchilada sauce over the rice. Next, add a portion of the shredded chicken and a spoonful of black beans. Top it all off with another good drizzle of sauce and all your favorite toppings. Serve immediately and enjoy.

How To Serve Chicken Enchilada Rice Bowl

One of the best things about any kind of bowl recipe is the ability to customize it to your heart’s content. Setting up a toppings bar is my favorite way to serve this chicken enchilada rice bowl, especially when we have guests or for a fun family dinner. It lets everyone, even the picky eaters, build their perfect meal.

I like to set out small bowls filled with all the fixings so people can move down the line and create their own masterpiece. It feels festive and casual, and it saves me from having to ask everyone what they want on their bowl. Plus, the colorful spread of toppings looks so inviting on the table.

Here are some of my go-to toppings and serving suggestions:

• Cool and Creamy: A dollop of sour cream or plain Greek yogurt is a must to balance the warmth of the enchilada sauce. Sliced or diced avocado adds a wonderful creamy texture and healthy fats. A sprinkle of cotija cheese or a shredded Mexican cheese blend is also fantastic.
• Fresh and Crunchy: Shredded iceberg or romaine lettuce gives a nice, crisp contrast. Diced tomatoes, finely chopped red onion, and fresh cilantro add a burst of freshness. For a little extra crunch, I sometimes add a handful of crushed tortilla chips on top right before serving.
• A Little Extra Heat: For those who like it spicy, a few slices of fresh or pickled jalapeños can really kick things up a notch. You could also serve it with your favorite hot sauce on the side for easy drizzling.

These bowls are a complete meal on their own, so you don’t need much else. However, if you’re looking to round it out, a side of warm corn tortillas or a simple lime-and-cilantro dressed coleslaw would be a wonderful accompaniment. It’s all about making it your own and enjoying every delicious bite.

How To Store & Reuse Chicken Enchilada Rice Bowl Leftovers

If you find yourself with leftovers, you’re in luck. This chicken enchilada rice bowl is one of those meals that tastes just as good, if not better, the next day as all the flavors have more time to meld together. Proper storage is key to keeping everything fresh and delicious for future meals.

My best tip for storing leftovers is to keep the components separate if possible. This prevents the rice from getting soggy and keeps the fresh toppings from wilting. I store the shredded chicken mixture in one airtight container, the rice in another, and the homemade enchilada sauce in a third. The fresh toppings like lettuce, tomato, and avocado should be prepped fresh for the best texture when you’re ready to eat again.

Here are the best ways to store and reheat your delicious leftovers:

• Storage: Place the cooked chicken, rice, and sauce in separate airtight containers. They will keep well in the refrigerator for up to 4 days. You can also freeze the chicken mixture and the sauce for up to 3 months. I don’t recommend freezing the cooked rice, as it can get a bit dry and crumbly upon reheating.
• Reheating: For the best results, reheat the chicken and rice in the microwave with a splash of water or broth to help steam them and prevent them from drying out. You can reheat the enchilada sauce in a small saucepan on the stove over low heat until it’s warmed through.
• Reusing: Don’t just eat the same meal twice! Get creative with your leftovers. The shredded chicken is fantastic for making quick quesadillas, tacos, or even as a topping for nachos. You could also mix the leftover chicken, rice, and sauce together, stuff it into bell peppers, top with cheese, and bake for a whole new dish.

By storing the components separately, you give yourself the flexibility to enjoy a fresh-tasting chicken enchilada rice bowl another day or to completely transform the leftovers into an exciting new creation. It’s a great way to cook once and eat twice, which is a huge win for any busy household.

Substitutions & Variations For Chicken Enchilada Rice Bowl

While I absolutely adore this recipe just as it is, I’m a big believer in making a recipe work for you. Whether you have dietary restrictions, a picky eater in the house, or just want to use up what you have in your pantry, this chicken enchilada rice bowl is incredibly forgiving and easy to adapt.

The core of this dish is the slow-cooked shredded chicken and the rich, beer-infused enchilada sauce. As long as you keep that foundation, you can play around with almost everything else. It’s a great recipe for experimenting with different flavors and textures to find your family’s perfect combination.

Here are a few of my favorite substitutions and variations to get you started:

• Protein Swaps: If you’re not in the mood for chicken, boneless, skinless chicken thighs would also be delicious and result in incredibly moist meat. For a different flavor profile, a pork shoulder or loin would work wonderfully with the enchilada sauce. For a vegetarian option, you could use a can of jackfruit in brine (drained and rinsed) or a mix of hearty vegetables like sweet potatoes and extra beans instead of the chicken.
• Beer Alternatives: If you prefer not to cook with alcohol, you can easily substitute the beer with an equal amount of chicken broth. For a similar depth of flavor, try using a non-alcoholic beer or even a splash of apple cider vinegar mixed into the broth to mimic the acidity.
• Grain Variations: Don’t have white rice? No problem. Brown rice is a great, healthier alternative with a nuttier flavor. Quinoa would also be a fantastic, high-protein base. For a low-carb option, you could serve the chicken and toppings over a bed of cauliflower rice or a big green salad.
• Spice It Up or Down: To increase the heat, add a pinch of cayenne pepper to the sauce or throw a chipotle pepper in adobo sauce into the slow cooker with the chicken. To make it milder, ensure you’re using a mild enchilada sauce and mild green chilis.

Don’t be afraid to mix things up. Cooking should be fun, and this recipe is the perfect canvas for your culinary creativity. Use what you have and make it a meal your whole family will love.

Crockpot Chicken Enchilada Rice Bowls

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

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Ingredients

• 2 lbs boneless, skinless chicken breast
• 1 10oz can red enchilada sauce
• 1 4oz can diced chilis
• 1 C UFO Wheat Beer (reserve what you have left in the can for future use)
• 3/4 C uncooked white rice (I used basmati)
• 1 15oz can black bean, rinsed and drained
• Various toppings of your choice. I used lettuce, tomato, avocado, green onion and cilantro

For the Sauce:

• 2 C of the juices from the crock pot, strained (I only had 1 1/2 C left so I added 1 C of the reserved beer to the mix)
• 2 tbsp vegetable oil
• 4 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp all purpose flour

Instructions

1. Spray your crockpot with cooking spray. Place the chicken in the slow cooker.
2. Mix together the enchilada sauce, beer and diced green chilis. Pour over the chicken. Cover the crockpot and cook on low for 5 hours.
3. Remove the chicken from the crockpot Shred. Place about 3/4 C of the juice from the crockpot in with the chicken and mix well. Reserve the remaining juices.
4. Cook the rice in a rice cooker according to rice cooker instructions.
5. Heat up the beans in your microwave.
6. Meanwhile, make the sauce. In a sauce pan over medium heat, whisk together the flour and oil. Stir in the cumin, chili powder, garlic powder and salt.Gradually add the juices from the crockpot and the beer.Whisk to remove the lumps and then reduce heat and simmer until thickened.
7. Assemble your rice bowls by putting rice in the bottom of the bowl, top with some enchilada sauce, then top with chicken, beans, more enchilada sauce and your choice of toppings.

Notes

For the sauce, you can either use another 10oz can of enchilada sauce or you can make your own using the ingredients that I list in the recipe.
Sauce recipe adapted from Gimme Some Oven

Cooking time will depend on the size of your slow cooker and how hot your slow cooker gets. I use a 3.5 quart Cuisnart slow cooker and it takes 4-5 hours to cook chicken breasts.

5 FAQs About Chicken Enchilada Rice Bowl

Here are some straightforward answers to the most common questions I receive about this Chicken Enchilada Rice Bowl recipe.

What is the best way to shred the chicken for this enchilada bowl?

Getting that perfectly shredded, tender chicken is key to this recipe, and luckily, the slow cooker does most of the work for you. The classic method is using two forks. Once you remove the cooked chicken from the crockpot, simply place it in a large bowl and use one fork to hold the chicken breast steady while you pull and scrape at the meat with the other fork. Because it’s been slow-cooked for hours, it will be incredibly tender and should shred with very little effort.

If you’re short on time or making a large batch, you can use a hand mixer or a stand mixer with the paddle attachment. It sounds a little unconventional, but it’s a huge time-saver! Just place the cooked chicken breasts in the bowl and turn the mixer on a low speed. In less than a minute, you’ll have perfectly shredded chicken. Just be careful not to over-mix, or it can become mushy. I recommend this trick to everyone because it’s a game-changer for any recipe that calls for shredded chicken.

Can I make this Chicken Enchilada Rice Bowl without the beer?

Absolutely. While the wheat beer is my special touch that adds a unique depth and tenderness, you can certainly make a delicious version without it. The best substitute would be an equal amount of low-sodium chicken broth. The broth will still provide moisture and a savory flavor as the chicken cooks, ensuring it comes out tender and delicious.

If you want to mimic some of the complexity that the beer provides, you could add a tablespoon of apple cider vinegar or a squeeze of lime juice to the chicken broth. This little bit of acid will help tenderize the chicken and add a subtle brightness to the flavor profile. The final sauce will still be rich and savory, and the meal will be just as comforting and easy to prepare.

Is it better to use canned enchilada sauce or make my own for this bowl?

This recipe actually does both, which is part of its magic! We use a can of red enchilada sauce at the beginning to create the cooking liquid for the chicken. This infuses the meat with that classic enchilada flavor right from the start. It’s a convenient and effective way to build the base flavor of the dish without any extra work.

Then, we take it a step further by creating a homemade sauce using the incredible, flavor-packed juices left in the crockpot. This liquid has been simmering for hours with the chicken, spices, and beer, so it’s full of rich, complex flavor. By turning that liquid into a thickened sauce, we get the best of both worlds, the convenience of canned sauce and the superior taste of a homemade one. You absolutely could just use another can of sauce at the end, but I highly recommend taking the extra five minutes to make the sauce from the drippings. It truly elevates the entire dish.

Can I cook this Chicken Enchilada Rice Bowl recipe on the stovetop instead of a slow cooker?

Yes, you can adapt this recipe for the stovetop if you’re shorter on time. You’ll want to use a large Dutch oven or a heavy-bottomed pot. Start by adding the chicken, canned enchilada sauce, beer, and green chilis to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25 to 35 minutes, or until the chicken is cooked through and tender enough to shred.

The process for shredding the chicken and making the sauce from the leftover liquid remains the same. The main difference will be the depth of flavor. The long, slow cooking time in a crockpot allows the flavors to meld and deepen in a way that’s hard to replicate with a shorter cooking time. However, the stovetop version will still be incredibly delicious and is a great option when you need dinner on the table a bit faster.

How can I make these chicken enchilada bowls spicy?

It’s very easy to adjust the heat level of this dish to your personal preference. There are several points in the recipe where you can add a little extra kick. First, when you’re preparing the cooking liquid, you can choose a “hot” variety of canned enchilada sauce and diced green chilis. For even more heat, you can add a finely diced jalapeño or a chipotle pepper in adobo sauce directly into the slow cooker with the chicken.

When you’re making the final sauce from the pan drippings, you can add a pinch or two of cayenne pepper or chipotle powder along with the other spices. This will give the sauce a nice, warm heat throughout. Finally, don’t forget the toppings! Serving the bowls with fresh or pickled jalapeño slices, a sprinkle of red pepper flakes, or your favorite spicy salsa or hot sauce on the side allows everyone to customize the heat level of their own bowl. This way, you can please both the spice-lovers and the spice-avoiders at your dinner table.

Try These Recipes Next

If you loved the ease and flavor of these bowls, here are a few other recipes from my kitchen that I think you’ll enjoy.

• Crockpot Chicken Burrito Bowls: Another incredibly easy slow cooker meal that’s perfect for busy weeknights and totally customizable.
• Chicken Enchilada Casserole: All the flavor of traditional enchiladas in a simple, layered casserole that’s perfect for feeding a crowd.
• Homemade Enchilada Sauce: If you loved the sauce in this recipe, try my dedicated recipe for a big batch of the best homemade red enchilada sauce you’ll ever taste.

I hope you give them a try and let me know what you think!