Name: Slow Cooker Burrito Bowl
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 3 lbs. boneless, skinless chicken breasts or thighs or a mixture; 1/2 cup chicken stock; 1 (14.5 oz.) can diced tomatoes with juice; 1 tsp. garlic powder; 1 tsp. chili powder; 1/2 tsp. onion powder; 1/2 tsp. cumin powder; 1/2 tsp. cayenne pepper; 1/2 tsp. salt; 1/2 tsp. black pepper; 2 cups cooked rice; 1 and 1/2 tsp. lime juice; 1 tsp. freshly chopped cilantro; 1 cup black beans, drained; 1 avocado, peeled, pitted and sliced; 1 cup pico de gallo; 2/3 cup shredded Mexican style cheese; Optional toppings: Hot salsa, sour cream, freshly chopped cilantro

Ingredients

Scale

Slow Cooker Chicken:

3 lbs. boneless, skinless chicken breasts or thighs or a mixture
1/2 cup chicken stock
1 (14.5 oz.) can diced tomatoes with juice
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper

Cilantro Rice:

2 cups cooked rice
1 and 1/2 tsp. lime juice
1 tsp. freshly chopped cilantro

Burrito Bowls:

1 cup black beans, drained
1 avocado, peeled, pitted and sliced
1 cup pico de gallo
2/3 cup shredded Mexican style cheese
Optional toppings: Hot salsa, sour cream, freshly chopped cilantro

Instructions

In the insert of a slow cooker, add chicken, chicken stock, can of diced tomatoes, garlic powder, chili powder, onion powder, cumin powder, cayenne pepper, salt and pepper. Stir to combine.
Cook on high for 3 to 4 hours. Transfer chicken from the slow cooker to a bowl. Shred the meat using two forks. Set aside.
To make the rice, stir together warmed up cooked rice with lime juice and cilantro. Set aside.
To assemble the bowls, start with a base of cilantro lime rice. Top with shredded chicken, black beans, pico de gallo, Mexican style cheese and avocado. Serve with hot salsa, sour cream and additional freshly chopped cilantro.