Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

from twohealthykitchens.com
250 min
7 servings

This Slow Cooker Chicken Burrito Bowl recipe is a perfect Mexican feast on even busy nights! So simple to create a fun burrito bar anytime! This Recipe Is:   •  Make Ahead  •

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
  • 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh)
  • 1 (15-ounce) can black beans, rinsed and drained (preferably organic or reduced-sodium)
  • 1/2 cup finely chopped onions
  • 1 (16-ounce) jar of your favorite salsa
  • 1 (10-ounce) can diced tomatoes and green chilies with juice (such as Ro-Tel)
  • 1/2 cup finely chopped cilantro
  • brown rice, cooked and hot, for serving
  • optional topping ideas: shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Directions

  1. 1

    Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.

  2. 2

    Cook on high for 4 hours or on low for 6-8 hours.

  3. 3

    Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.

  4. 4

    Serve over brown rice with optional toppings as desired.