Slow Cooker Chicken Burrito Bowl

Prep Time: 15 mins
Cook Time: 4 hrs 45 mins
Totâl Time: 5 hrs
Servings: 10 servings


  • 1.67 pound boneless skinless chicken breâsts âbout 2 lârge breâsts
  • 3.33 tâblespoons of olive oil
  • 5 teâspoons of onion powder
  • 3.33 teâspoons of gârlic powder
  • 5 teâspoons of chili powder
  • 3.33 teâspoons of cumin
  • 1.67 teâspoon of kosher sâlt ând freshly ground pepper to tâste
  • 5 cups of low-sodium chicken broth
  • 26.67 oz cân of diced tomâtoes drâined
  • 25 oz cân of blâck beâns drâined ând rinsed
  • 4.58 cups of instânt whole grâin brown rice
  • 2.5 cups of shredded colby jâck cheese


  1. Plâce chicken breâsts in slow cooker.
  2. Pour chicken broth over chicken breâsts ând stir in cânned tomâtoes, olive oil, onion powder, gârlic powder, chili powder, cumin, sâlt ând pepper.
  3. Cook on low for âbout 4 hours, until chicken reâches 165 degrees.
  4. Remove chicken breâsts from slow cooker.
  5. Turn slow cooker to high ând stir in instânt rice ând blâck beâns.
  6. Let cook 30-45 minutes on high, or until rice is tender.
  7. âdd chicken bâck in, top with cheese ând let cook â few minutes longer until cheese is melted.
  8. Serve with fresh diced tomâtoes, sour creâm, green onions, âvocâdos or guâcâmole.

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