Crock-Pot Burrito Bowls

Who wants some?!

Makes 6-8 servings

Ingredients:

• 1.5 – 2 lbs boneless, skinless chicken breasts
  
• 1 small yellow onion, diced
  
• 2 Tbsp avocado, or olive oil
  
• 3 tsps onion powder
  
• 3 tsps chili powder
  
• 2 tsp garlic powder
  
• 3 tsps ground cumin
  
• Sea salt and freshly ground black pepper to taste
  
• 3 cups organic, low sodium chicken broth
  
• 2 cups diced tomatoes, drained (use fresh, jarred, or canned tomatoes (15-16 oz)
  
• 1.5 cups prepared black beans (rinsed well if using canned)
  
• 1 cup frozen organic corn
  
• 2.5 cups previously cooked brown rice, or quinoa 
• 1/3 cup shredded colby jack cheese (optional)

Instructions:

Place chicken, & diced onion in crock pot.

Pour in broth, tomatoes, oil, and seasonings.

Cook on low for about 5 hours.

Remove chicken from slow cooker.

Stir precooked rice/quinoa, corn, and black beans, into the hot liquid remaining in crockpot

Let cook an additional 10 minutes on high.

In the meantime, quickly chop, or shred chicken.

Add chicken back in, cook for 10 minutes on high, or just until chicken is hot.

Serve with fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, top with cheese if desired.

This recipe makes A LOT, so it’s great to make for Food Prep!

Enjoy!

❤Rachel

5 from 2 votes

Servings: 6 -8

Crock-Pot Burrito Bowls

Corn, black beans, chicken, tomatoes, and rice cooked low and slow in the crockpot with Mexican spices.

Prep: 5 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 5 minutes mins

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Ingredients 

1x2x3x

• ▢ 1.5 - 2 lbs boneless, skinless chicken breasts
• ▢ 1 small yellow onion, diced
• ▢ 2 Tbsp avocado, or olive oil
• ▢ 3 tsps onion powder
• ▢ 3 tsps chili powder
• ▢ 2 tsp garlic powder
• ▢ 3 tsps ground cumin
• ▢ Sea salt and freshly ground black pepper to taste
• ▢ 3 cups organic, low sodium chicken broth
• ▢ 2 cups diced tomatoes, drained (use fresh, jarred, or canned tomatoes (15-16 oz)
• ▢ 1.5 cups prepared black beans, rinsed well if using canned
• ▢ 1 cup frozen organic corn
• ▢ 2.5 cups previously cooked brown rice, or quinoa
• ▢ 1/3 cup shredded colby jack cheese, optional

Instructions 

• Place chicken, & diced onion in crock pot.
• Pour in broth, tomatoes, oil, and seasonings.
• Cook on low for about 5 hours.
• Remove chicken from slow cooker.
• Stir precooked rice/quinoa, corn, and black beans, into the hot liquid remaining in crockpot
• Let cook an additional 10 minutes on high.
• In the meantime, quickly chop, or shred chicken.
• Add chicken back in, cook for 10 minutes on high, or just until chicken is hot.
• Serve with fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, top with cheese if desired.

This recipe makes A LOT, so it's great to make for Food Prep!

Nutrition

Calories: 649kcal, Carbohydrates: 49g, Protein: 37g, Fat: 36g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 224mg, Potassium: 1279mg, Fiber: 11g, Sugar: 8g, Vitamin A: 588IU, Vitamin C: 16mg, Calcium: 142mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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