Crock-Pot Chicken Burrito Bowls
Ingredients:
- 1 pound of boneless, skinless chicken breasts
- 1 cup of salsa
- 1 cup of corn kernels
- 1 cup of black beans, rinsed and drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup of cooked brown rice
- Toppings: shredded cheese, diced tomatoes, avocado, cilantro, and lime wedges
Instructions:
1. Place the chicken breasts in the bottom of the Crock-Pot.
2. In a mixing bowl, combine the salsa, corn, black beans, diced bell peppers, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
3. Pour the salsa mixture over the chicken in the Crock-Pot.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once the chicken is fully cooked, shred it using two forks.
6. Stir in the cooked brown rice and let it heat through for 10-15 minutes.
7. Serve the chicken burrito bowls hot, topped with shredded cheese, diced tomatoes, avocado, cilantro, and a squeeze of lime juice.
How to prepare:
These Crock-Pot Chicken Burrito Bowls are incredibly easy to prepare. Simply place the chicken breasts in the bottom of your Crock-Pot. In a mixing bowl, combine salsa, corn, black beans, diced bell peppers, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to incorporate all the flavors. Pour the salsa mixture over the chicken in the Crock-Pot and cover. Cook on low for 6-8 hours or on high for 3-4 hours. Once the chicken is fully cooked, shred it using two forks. Stir in the cooked brown rice and let it heat through for 10-15 minutes. Serve the chicken burrito bowls hot, topped with shredded cheese, diced tomatoes, avocado, cilantro, and a squeeze of lime juice.
Preparation time:
Preparation time: 10 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Total time: Approximately 6-8 hours
Servings:
This recipe serves approximately 4-6 people.
Nutrition Facts:
- Calories: 350
- Fat: 8g
- Carbohydrates: 40g
- Protein: 30g
Tips:
- Customize your toppings according to your preferences. Add some jalapenos for a spicy kick or sour cream for added creaminess.
- Feel free to substitute the chicken with beef or tofu for a different protein option.
- Make a big batch and freeze the leftovers in individual portions for easy meal prep.
- The chicken burrito bowls can also be served over lettuce or as filling for burritos or tacos.
FAQs:
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Adjust the cooking time accordingly.
Q: Can I use white rice instead of brown rice?
A: Yes, you can use white rice if you prefer. Just adjust the cooking time for the rice accordingly.
Q: Can I make this recipe on the stovetop instead of using a Crock-Pot?
A: Yes, you can make this recipe on the stovetop. Simply cook the chicken and salsa mixture in a large pot over medium heat until the chicken is fully cooked and tender. Stir in the cooked rice and heat through.
Enjoy these delicious Crock-Pot Chicken Burrito Bowls for a flavorful and satisfying meal. The combination of tender chicken, hearty brown rice, and flavorful toppings create a dish that is sure to please. Whether you’re serving these bowls for a weeknight dinner or preparing them for a potluck gathering, they are bound to be a hit. Plus, the convenience of using a Crock-Pot makes this recipe a breeze to prepare. So go ahead and give it a try, and enjoy a taste of Mexican-inspired goodness!
