Crockpot Chipotle Steak & Rice Bowls
Crockpot Chipotle Steak & Rice Bowls
Ingredients
For the Chipotle Steak
- 2 pounds flank steak, cut into 2-3 inch pieces
- 2 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce
- 1 can diced tomatoes, (14.5 ounce), undrained
- 1/2 onion, medium, roughly chopped
- 4 cloves garlic, peeled
- 1/2 cup chicken broth
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup cheddar cheese, shredded
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the blended sauce: In a blender, combine the chipotle peppers (with adobo sauce), diced tomatoes, chopped onion, garlic cloves, chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until completely smooth.
⏱️ 5 min
- 2
Place the cut flank steak pieces into the slow cooker. Pour the blended chipotle sauce over the steak. Using clean hands or tongs, mix the steak and sauce thoroughly, ensuring all pieces of steak are well coated.
⏱️ 5 min
- 3
Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or until the steak is very tender and easily shreddable.
⏱️ 390 min
- 4
Once the cooking time is complete, open the slow cooker. Add the shredded cheddar cheese evenly over the cooked steak and sauce mixture.
⏱️ 1 min
- 5
Using a meat masher/chopper tool or two forks, shred the steak directly in the slow cooker, mixing it with the melted cheese and sauce until well combined and the steak is fully shredded.
⏱️ 5 min
- 6
Add the cooked white rice to the slow cooker. Continue to use the meat masher/chopper tool to mix the white rice into the steak and cheese mixture until fully incorporated. Alternatively, the rice can be served separately.
⏱️ 4 min
- 7
Portion the prepared Crockpot Chipotle Steak & Rice Bowls into individual meal prep containers. Allow to cool slightly before refrigerating.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chipotle Steak & Rice Bowls
For the Chipotle Steak
- 2 pounds flank steak, cut into 2-3 inch pieces
- 2 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce
- 1 can diced tomatoes, (14.5 ounce), undrained
- 1/2 onion, medium, roughly chopped
- 4 cloves garlic, peeled
- 1/2 cup chicken broth
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup cheddar cheese, shredded
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the blended sauce: In a blender, combine the chipotle peppers (with adobo sauce), diced tomatoes, chopped onion, garlic cloves, chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until completely smooth.
⏱️ 5 min - 2
Place the cut flank steak pieces into the slow cooker. Pour the blended chipotle sauce over the steak. Using clean hands or tongs, mix the steak and sauce thoroughly, ensuring all pieces of steak are well coated.
⏱️ 5 min - 3
Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or until the steak is very tender and easily shreddable.
⏱️ 390 min - 4
Once the cooking time is complete, open the slow cooker. Add the shredded cheddar cheese evenly over the cooked steak and sauce mixture.
⏱️ 1 min - 5
Using a meat masher/chopper tool or two forks, shred the steak directly in the slow cooker, mixing it with the melted cheese and sauce until well combined and the steak is fully shredded.
⏱️ 5 min - 6
Add the cooked white rice to the slow cooker. Continue to use the meat masher/chopper tool to mix the white rice into the steak and cheese mixture until fully incorporated. Alternatively, the rice can be served separately.
⏱️ 4 min - 7
Portion the prepared Crockpot Chipotle Steak & Rice Bowls into individual meal prep containers. Allow to cool slightly before refrigerating.
⏱️ 5 min