Seasoned Chicken for Rice Bowls
- 1 free-range, organic chicken
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 1 tablespoon nutritional yeast
- 1 cup water
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 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
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