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Crock-Pot Chicken Burrito Bowls

Prep Time 10 minutes
Cook Time 4 hours

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.