Last week I had pollo asado on the menu but realized mid-Monday that I had forgotten to take the chicken out to thaw. So I got another idea — cook the chicken in the slow cooker.
This turned out surprisingly well and made for good leftovers. I’ve kinda been obsessed with coming up with “bowl” recipes. I figure these will make great meals when my kids have activities and we come home late. Just throw everything in a bowl with a few toppings and you have dinner!
Anyone else making something like this?
Pollo Asado Bowl (makes about 6 servings)
-1 pound skinless boneless chicken thighs or breasts (I used frozen but my slow cooks very high!)
-1 Tbsp olive oil
-1 cup diced tomatoes with green chilis
-juice of one lime
-1/4 cup orange juice
-1 tsp cumin
-1 tsp garlic powder
-1/2 tsp salt
-1 can black beans (rinsed and drained)
-Brown rice or Spanish rice (cooked)
Directions: Mix olive oil, tomatoes, orange and lime juices and spices in a medium bowl. Set aside. Place chicken in a 4 ounce slow cooker and top with tomato mixture.
Cook on high for 3 to 4 hours on high or low for about 6 (times will vary depending on slow cooker cooking strength so check temps). About 15-30 minutes before you want to eat, take the chicken out and cut into slices.
Put the chicken back in the slow cooker along with the rinsed beans. When it’s time to serve, scoop chicken and beans up with a slotted spoon and pour over rice — add more of the sauce as needed. Top with avocado slices, grated cheese, salsa or any other topping you like!
Kid tip! If your child is intimidated by the mixed dish, try serving items separately and letting him/her put their bowl together and add toppings. They can also make a burrito/taco with tortillas or taco shells.
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