Nutrition Booster
Easy Crock-Pot Chicken Burrito Bowls
Craving some Mexican pleasures? Well, this crock-pot chicken burrito bowl is just what you need! Super easy to make, so busy life won’t be an issue as it only takes a couple of minutes to prepare.
This one is a true family favorite of ours. We love to enjoy it almost every week, and each week we add a different ingredient that adds to a perfect Mexican taste.
If you are not a fan of rice, feel free to skip it, enjoy it with some tortilla chips and call it a healthy appetizer!
Crock-Pot Chicken Burrito Bowls
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1.25 ounce packet low-sodium taco seasoning
- 1 1/2 cups fresh or frozen corn kernels
- 1 15 ounce can black beans, rinsed and drained
- 1/2 cup chopped onions
- 1 16 ounce jar of salsa
- 1 10 ounce can diced tomatoes and green chilies with juice
- 1/2 cup chopped cilantro
- brown rice, cooked
For toppings (your choice, optional)
- shredded cheese
- shredded lettuce
- chopped avocado
- chopped tomatoes
- chopped feta-cheese
- chopped greens
- additional chopped cilantro
- hot sauce
Instructions
- Add the chicken in a slow cooker. Add in the taco seasoning, black beans, corn and onions over the meat. Put the salsa and canned tomatoes on top of the chicken.
- Cook on high for four hours, or on low for 6-8 hours.
- Before serving, shred the chicken using two forks. Add cilantro.
- Serve with brown rice, and optional toppings of choice.
These bowls are so easy to throw together for any occasion! When you have guests over, for your family lunch or dinner, or even as an afternoon snack. Just pour in all ingredients and enjoy!
Add leftovers in the fridge for up to a week, and enjoy them later whenever you crave some burrito bowl.
Let us know your thoughts in the comments!
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