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Slow Cooker Gluten Free Chicken Tamale Bowl

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This slow-cooker chicken recipe delivers all of the flavors of tamales without the tedious work. Perfectly slow-cooked Boneless Skinless Chicken Breasts or Thighs served on top of creamy, cheesy polenta, it is a comforting and satisfying meal.

Ingredients

  • 1 Pkg Bell & Evans Boneless Skinless Chicken Breasts or Thighs
  • 2 TB Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/4 tsp Cayenne
  • 1 tsp Kosher salt
  • 1 tsp Ground pepper
  • 1 Sweet onion, sliced
  • 1 Red pepper, sliced
  • 2 Cups Red enchilada sauce
  • 1 Cup Chicken broth
  • 1 (15oz) Can Black beans, drained

Polenta

  • 2 Cups Chicken broth
  • 2 Cups Milk
  • 1 Cup Polenta
  • 4 oz White cheddar cheese, shredded
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 TB Butter

Toppings

  • Queso fresco cheese, crumbled
  • Avocado
  • Cilantro
  • Tortilla chips, crushed

Preparation

  1. Combine chili powder, cumin, paprika, cayenne, salt and pepper in a small bowl. Season chicken all over with spice mixture.
  2. Add onions and red pepper to the bottom of slow-cooker. Place chicken on top and cover with enchilada sauce and chicken broth. Cover and cook on high for 3 to 5 hours, or low for 6 to 8 hours.
  3. Remove chicken from slow-cooker and shred with 2 forks, then return to sauce. Stir in black beans and cover while making polenta.

Polenta

  1. Bring chicken broth and milk to a boil in a medium saucepan. Lower the heat to medium and slowly whisk in polenta.
  2. Cook, stirring frequently, until polenta is thick, about 15 to 20 minutes.
  3. Stir in cheddar cheese and butter, season with salt and pepper.

To Assemble

  1. Add a serving of polenta to each bowl.
  2. Top with chicken and peppers.
  3. Garnish with queso fresco, avocado, cilantro and tortilla chips.

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