Slow Cooker Taco Bowls with Turkey and Brown Rice
Slow Cooker Taco Bowls with Turkey and Brown Rice are gluten-free, dairy-free and low-glycemic and you can double the amount of turkey if you prefer a lower-carb version. Use the Diet-Type Index to find more recipes like this one.
Can you believe it’s December? I’m always surprised when another month goes screaming by, and this year it seemed like November only lasted a couple of weeks! Normally I start out each new month with a round-up of 25 Deliciously Healthy Low-Carb Recipes from the month before, but I’m skipping that this month.
It’s partly because not many bloggers post low-carb recipes during November, but mostly because after I had a mini melt-down about the October round-up, I realized I have to change the format of those posts to something a bit easier to keep up with. So look for new-and-improved low-carb recipe round-ups coming January 2016. (If you’re looking for low-carb recipes at this time of year, bless you, and check out the Recipes Round-Ups archives.)
Slow Cooker Taco Bowls with Turkey and Brown Rice is a recipe I worked on for a few weeks with both Jake and Kara before we had a version we thought was ready for prime time. In this keeper version, ground turkey, chopped red bell pepper, chopped green bell pepper, and chopped onion are cooked quickly on the stove before they go into the slow cooker. Then you add chicken stock, uncooked brown rice, and spices, and let the slow cooker work its magic for about 2 hours while you do something else. We served it with avocado-tomato salsa with a generous amount of lime juice, and we loved this combination of flavors. (I haven’t tried it yet but I think you could make a lower-carb and higher-protein version of this by doubling the amount of ground turkey. If anyone tries that I’d love to hear how it works.)
Cook the ground turkey until the water is evaporated and the meat is browned; then add to the slow cooker. Saute the red pepper, green pepper, and onion briefly in the same pan, then add it to the slow cooker with the brown rice, chicken stock, taco seasoning and Spike Seasoning. Cook on high for about 2 hours. (If your slow cooker cooks hot, I would start to check after 90 minutes.)
When the rice is nearly done chop avocado, cherry tomatoes, and green onions and toss with the lime juice and spices to make the salsa. Put a few scoops of the rice mixture in each serving bowl and top with a couple of spoonfuls of salsa.
And most definitely I would serve this with Green Tabasco Sauce! You could top with sour cream, grated cheese, or bottled salsa as well if desired.
More Turkey Recipes You Might Like:
Slow Cooker and Pressure Cooker Turkey Recipes Index ~ Slow Cooker or Pressure Cooker
Cheesy Stuffed Poblanos with Ground Turkey ~ Kalyn’s Kitchen
Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema ~ Joyful Healthy Eats
CrockPot or Instant Pot Turkey Breast ~ Kalyn’s Kitchen
The BEST Slow Cooker and Instant Pot Turkey Soup Recipes ~ Slow Cooker or Pressure Cooker
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Taco Bowls with Turkey and Brown Rice
Slow Cooker Taco Bowls with Turkey and Brown Rice are gluten-free, dairy-free and low-glycemic and you can double the amount of turkey if you prefer a lower-carb version.
Taco Bowl Ingredients
- 2 tsp. + 2 tsp. olive oil
- 1 lb. lean ground turkey
- 1 large red bell pepper, chopped in half inch dice
- 1 large green bell pepper, chopped in half inch dice
- 1 small onion, chopped in 1/4 inch dice
- 1 cup brown rice (I use Uncle Ben’s Brown Rice)
- 2 cups homemade chicken stock or canned chicken broth
- 1 1/2 T Kalyn’s Taco Seasoning (or use your favorite taco seasoning blend)
- 1 tsp. Spike Seasoning (or use another all-purpose seasoning blend
- Green Tabasco Sauce and other toppings of your choice, for serving
- 2 medium avocados, diced into 3/4 inch dice
- 3 T lime juice
- 3/4 cup chopped cherry tomatoes
- 1/2 cup thinly sliced green onions
- 1 tsp. Spike Seasoning
- 1 tsp. ground cumin
- salt to taste
- Heat 2 tsp. olive oil in a frying pan over medium-high heat, add the ground turkey, and cook until the turkey is nicely browned and any released water has evaporated, about 8 minutes.
- Add the browned turkey to the slow cooker.
- Heat the other 2 tsp. of olive oil and briefly saute the chopped red bell pepper, green bell pepper, and onion; then add that to the slow cooker.
- Add the brown rice (I use Uncle Ben’s Brown Rice), homemade chicken stock , Kalyn’s Taco Seasoning, and Spike Seasoning to the slow cooker and cook on HIGH for about 2 hours, or until the rice is done to your liking. (If your slow cooker cooks hot, I would start checking the rice after 90 minutes.)
- When the rice is nearly done, dice the avocado and toss with the lime juice in a small bowl.
- Chop tomatoes and slice green onions and add to the bowl.
- Stir ingredients together with Spike Seasoning and ground cumin, then add salt to taste.
- Put a couple of scoops of the rice mixture into each bowl and top with a little bit of the salsa.
- Serve hot. I like to serve with Green Tabasco Sauce.
I used a 3.5 Quart Slow Cooker for this recipe.
This rice mixture will freeze well, and can be reheated in a pan or in the microwave. You’ll need to make fresh salsa when you thaw it; the salsa mixture will only keep about a day in the fridge.
Recipe created by Kalyn with lots of help from Jake and Kara for numerous tests of the recipe!)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for Slow Cooker Taco Bowls with Turkey and Brown Rice is good for any low-glycemic diet but would be limited to Phase 2 or 3 of the South Beach Diet due to the rice. If you want a lower-carb version of this recipe I’d recommend doubling the amount of turkey.
Find More Recipes Like This One:
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