Crock Pot Chicken Burrito Bowls! So Easy!




Ingredients :

1 lb boneless, skinless chicken breasts
2 Tbsp avocado, or olive oil
3 tsps McCormick’s onion powder
3 tsps McCormick’s chili powder
2 tsp McCormick’s garlic powder
3 tsps McCormick’s ground cumin
Sea salt and freshly ground black pepper to taste
3 cups organic, Swanson low sodium chicken broth
1, 15 oz can of diced tomatoes, drained
1.5 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup Kraft shredded Colby jack cheese (optional).

Instructions :

Place chicken breasts in crockpot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from the slow cooker.
Turn temp to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot

Add Comment

Pin It on Pinterest

Share This

Share this post with your friends!