Crockpot Chicken Burrito Bowls
I try to find balance with my cooking. Usually I alternate between elaborate and simple recipes. Today my friends, it was all about the simplicity. That means, it’s time to whip out my Crockpot Chicken Burrito Bowls.
If you haven’t read my previous posts, you may not know that my husband works like crazy. As of right now, he is currently working nights. Not to mention, he works extremely long shifts, day in and day out. So during my time at home, I do a lot of meal prep to make sure he has enough meals to get him through the his daily 12 hour shifts. However, I’ve been running into problems as of late. Since the hubby works night, he sleeps during the day (obviously). Meaning, I have to be quiet throughout my morning and afternoon while he tries to sleep. I’m not much of quiet person to begin with, so I try to be extra diligent. As a result, I can’t always be playing in the kitchen and clanging around pots and pans.
Did I mention he’s a super light sleeper…sigh.
Well anyways, today I noticed we have almost depleted our entire meal prep stash. I needed something that would get us through a few meals without making a ton of noise. Rather than pull out a bunch of cookware, I opted for the Crockpot. You’d think that’s a no brainer; it’s quiet and convenient. These Crockpot Chicken Burrito Bowls are beyond easy, barely five minutes of prep time. I keep it as simple as possible and toss everything right in the Crockpot from the start. Can you say…”MINIMAL DISHES!” If you’re not into the super thick version of this recipe, you can add additional broth to create more of a soup consistency. I have tired that as well and the recipe still turns out great.
That quick five minutes turns into the most satisfying, healthy dinner, packed full of fiber, protein and veggies. The flavors of this recipe perfectly melt together. Your chicken will cook in a fragrant, savory broth throughout the day, taking on those tasty flavors. Every bite is incredibly flavorful. You can even dress it up some more with your toppings. My favorites are a little shredded cheddar, green onions, and dollop of plain Greek yogurt (sour cream). This recipe would also pair well with some avocado slices or salsa. If your recipe thickens up enough, as mine usually does, you can skp the bowl. Yes, you can even throw this mixture into a tortilla and create an actual burrito!
I can’t deny the flavor and satisfaction this recipes brings to my table. Hopefully this recipe becomes one of your staple recipes, just as it has become mine. If you don’t have a slow cooker yet, I highly recommend this one. The size is perfect and allows me to make big batches of my recipes.
**Note, if you don’t want to check the rice periodically for “doneness,” the rice can be cooked seperately and added to the mixture prior to being served.
Crockpot Chicken Burrito Bowls
Ingredients
- 1.5 pounds boneless chicken
- 1 14 1/2 ounce can of diced tomatoes with chiles
- 1/2 cup frozen corn
- 1 15 ounce can black beans, rinsed and drained
- 1 cup brown rice (not instant)
- 1.5 tablespoons chili powder
- 1.5 tablespoons cumin powder
- 1 teaspoon salt
- 2 cups chicken broth
Instructions
- Combine chicken, tomatoes and juice, corn, black beans, rice and seasoning in a slow cooker. Pour broth over ingredients and cover
- Cook on high for 4-6 hours, or until rice is tender.
- Using two forks, shred the chicken into small pieces. Stir mixture well.
- Optional, serve with shredded cheese, green onions, sour cream, avocado slices, or salsa.
