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Crock-Pot Burrito Bowls

Servings: 6 -8

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!