These Simple Slow Cooker Chicken Burrito Bowls are an easy way to bring dinner to the table without all the time and hassle. Juicy shredded chicken, black beans, and the right amount of spice–plus, the topping options are endless!
Burrito Bowl Contents/Extras
Ingredients:
For Slow Cooker- 3/4 lb. chicken* breast tenders organic, free range (you could probably do a pound but I didn't need that much!)
- 1 can or 2 cups black beans rinsed
- 1/2 cup corn kernels
- 1 can diced tomatoes BPA free can
- 1 large green chile pepper diced
- 1/4 cup red onion diced
- 1-2 garlic cloves or 1 tsp garlic powder
- 1 T chili powder
- 1 T cumin
- 1/8 tsp crushed red pepper optional
- 1 T lime juice
- Sea Salt to taste
- *Making it meatless? Add an extra can of beans or mix it up and add kidney or pinto beans instead of extra black beans.
Burrito Bowl Contents/Extras
- 2 cups cooked brown rice in a rush? Use frozen!
- Cilantro
- 1 avocado
- lime wedges
- 1 roma tomato diced
- Romaine lettuce
- shredded cheese preferably organic
Instructions:
- In a crock pot, combine all ingredients and stir. Make sure the chicken is completely covered by the tomatoes and beans in the end.
- Allow to cook for about 4-6 hours.
- About 30 minutes before eating, turn to warm and, stir to allow the chicken to shred. It should very easily come apart when stirring.
- Prep all of the desired bowl ingredients and then add mixture from crock pot to each bowl and top with your favorite ingredients!
