Crockpot Chicken Burrito Bowls
Ingredients:
For the Chicken:
(Serving: 3-4 people; 1 breast/ person — increase chicken amount used for more servings)
3 thawed, boneless chicken breast
1 packet of taco seasoning
1 jar of salsa
optional: 1 can of whole kernel corn
For the Burrito Bowl:
Cilantro Lime Rice - 1 cup white rice + 2 cups water + 1 tbsp of fresh/dried cilantro + 1 tbsp lime juice — cook in rice cooker or prepare on stovetop
1 can of black or refried beans
Guacomole
Pico de Gallo
Shredded cheese
Sour cream
Crushed tortilla chips
Directions:
For the chicken:
Combine chicken breasts, salsa and taco seasoning (& corn if you are adding) into crockpot. Cook on low for 8 hour or high for 6 hours (internal temp must tread 165 F). Shred chicken (it will be very tender) and serve with tacos, taco salads or burrito bowls.
For the Burrito Bowls:
Cook rice in rice cooker or stovetop by combining all ingrdeints. Heat black beans over stovetop — season with cilantro and 1 tbsp taco seasoning if desired.
Assemble bowls by layering rice, beans and chicken — topping with your favorite toppings of guacomole, pico de gallo, sour cream + more.
