Easy Crock-Pot Chicken Burrito Bowls

This Crock-Pot Chicken Burrito Bowls recipe is such an easy way to enjoy a Mexican feast on even the busiest nights! So simple to throw together (hurray, slow cooker!) and a true family fave.

Terrific for potlucks, tailgating, and make-your-own burrito bars. You can even skip the rice, set out some tortilla chips, and call it a hearty appetizer!

This burrito recipe spins that super-simple taco concept into more of a Chipotle-style burrito bowl, but it’s still ultra quick and easy, we promise!

In the winter as a nice, warm, comfort-food dinner. Mmmmmmm … your house will smell so, so good when you walk in after a long day!

Instructions 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.

Nutrition Information: YIELD: 7 servings SERVING SIZE: 1 cup chicken mixture (plus rice and optional toppings) Amount Per Serving: CALORIES: 314 TOTAL FAT: 5g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 83mg SODIUM: 754mg CARBOHYDRATES: 31g FIBER: 8g SUGAR: 5g PROTEIN: 38g