Saturday, April 30, 2016

Slow Cooker Chicken Burrito Bowl






What You'll Need


  • one pound boneless, skinless chicken breasts about 2 large breasts
  • two tablespoons of olive oil
  • three teaspoons of onion powder
  • three cups of low-sodium chicken broth
  • one 15 oz can of diced tomatoes, drained
  • one 14 oz can of black beans, drained and rinsed
  • two 3/4 cups of instant whole grain brown rice
  • one 1/2 cups of shredded colby jack cheese
  • two teaspoons of garlic powder
  • three teaspoons of chili powder
  • two teaspoons of cumin
  • one teaspoon of kosher salt and freshly ground pepper to taste


How to Make It

  • Place chicken breasts in slow cooker.
  • Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
  • Cook on low for about 4 hours, until chicken reaches 165 degrees.
  • Remove chicken breasts from slow cooker.
  • Turn slow cooker to high and stir in instant rice and black beans.
  • Let cook 30-45 minutes on high, or until rice is tender.
  • Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
  • Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
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