Easy Crock Pot Chicken Burrito Bowls

Prep Time 10 min. (plus chopping time, depending on optional toppings)
Cook Time 4-8 hours
Total Time
Yields About 7 cups, plus rice and optional toppings

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
  • For serving: your choice of optional toppings such as 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. Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.
  2. Cook on high for 4 hours or on low for 6-8 hours.
  3. Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.
  4. Serve over brown rice with optional toppings as desired.

by

Recipe Notes

Taco seasoning: We recommend avoiding taco seasoning mixes that contain MSG. Also, there are differences in the amounts of sodium (and other ingredients) in various brands, so it’s a good idea to read the nutrition information for the brands offered at your store.

To serve as an appetizer: To serve this as a hearty appetizer dip, simply omit the rice and serve alongside whole-grain tortilla chips.

© 2015 Two Healthy Kitchens. All rights reserved.
Two Healthy Kitchens