Seasoned Shredded Chicken for Rice Bowls

Cook the chicken overnight in the crockpot.

Allow the chicken to cool enough to for handling; remove the meat from the bones. Put the meat back into the (washed) crockpot. Reserve bones for making stock later or discard. Add remaining ingredients. Chop with a big spoon to incorporate ingredients and to shred the chicken. Turn on to LOW. Serve when warm. If kept ready for several hours, watch the amount of water and add more as needed to prevent burning.

Serve

Serve atop rice bowls with seasoned black beans and brown rice and other toppings such as: diced onions, sliced olives, diced avocado, shredded goat cheddar cheese, cilantro, bean sprouts, etc.

0 from 0 votes

Print

Seasoned Chicken for Rice Bowls

One of my favorite go-to recipes.

Course Main

Author Wardee Harmon

Ingredients

• 1 chicken whole, free-range, organic
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon ground cumin
• 1/2 tablespoon paprika
• 1 tablespoon nutritional yeast
• 1 cup pure water

Instructions

1. Cook the chicken overnight in the crockpot.

2. Allow the chicken to cool enough to for handling; remove the meat from the bones.
3. Put the meat back into the (washecrockpot.
4. Reserve bones for making stock later or discard.
5. Add remaining ingredients.
6. Chop with a big spoon to incorporate ingredients and to shred the chicken.
7. Turn on to LOW.
8. Serve when warm.
9. If kept ready for several hours, watch the amount of water and add more as needed to prevent burning.

Recipe Notes

Serve atop rice bowls with seasoned black beans and brown rice and other toppings such as: diced onions, sliced olives, diced avocado, shredded goat cheddar cheese, cilantro, bean sprouts, etc.

© Copyright 2008 by Wardee Harmon