Slow Cooker Chicken Burrito Bowls
Chicken Burrito Bowl
INGREDIENTS
2 lbs chicken tenderloins
3 (15 oz) cans of black beans, drained and rinsed
2 (10 oz) can diced tomatoes with green chilies (like Rotel) if you want less spicy use 2 cans of mild salsa
3 (15 oz) cans of corn drained
16.9 oz box of low-sodium chicken broth chicken bone broth (I love Kettle & Fire)
2 Siete taco seasoning packets
2 Limes (Juice of 1 lime in the crockpot the other to plate)
1 bunch of cilantro (1/2 cup of cilantro for the crockpot 1/2 a cup for the white rice and the rest for serving)
2/3 cup Brianna’s homestyle cilantro lime dressing
3 cups of Minute white rice (serve chicken mixture over it)
Optional toppings: shredded cheese, avocado, sour cream, cilantro, salsa
Instructions
Place the chicken breasts in the crockpot.
Add the black beans, Rotel tomatoes, corn, chicken broth, cilantro, salt and pepper, cilantro lime dressing and seasoning packets . Stir to combine.
Cover and cook on low for 4–6 hours or until the chicken is fully cooked and shreds easily.
Remove the chicken, shred it, and return it to the crockpot.
Make white rice according to the directions of the box and mix in 1/2 cup of cilantro.
Serve in bowls over rice with your favorite toppings. I added cheese, cilantro, avocado, sour cream and a fresh squeeze of lime for that fresh taste! This served my family of 5 with plenty of leftovers hope you love it and let me know if you try it!
Why It’s Great:
✔️ One-pot meal = minimal cleanup
✔️ Freezer-friendly
✔️ High in protein and fiber
✔️ Customizable with different toppings.
