Wednesday, March 29, 2017

Crockpot Chicken Burrito Bowl

It's really kind of funny how I came across this recipe. I put into pinterest, WHAT can I make with chicken, rice, beans and tomatoes with LOTS of cheese via the slow cooker...and THIS is what I came up with. Who doesn't love burritos?! Why not make it in a crockpot? GENIUS! I changed the recipe some to make it a little healthier and 21 Day Fix Approved!

  • 1 pound boneless, skinless chicken breasts about 2 large breasts
  • 2 tablespoons of olive oil
  • 3 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 3 teaspoons of chili powder
  • 2 teaspoons of cumin
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 3 cups of low-sodium chicken broth
  • 1 15 oz can of diced tomatoes, drained
  • 1 14 oz can of black beans, drained and rinsed
  • 2 3/4 cups of whole grain brown rice
  • ½ cup shredded colby jack cheese (optional)

  1. Place chicken breasts in slow cooker.
  2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
  3. Cook on low for about 4 hours.
  4. Remove chicken breasts from slow cooker.
  5. Turn slow cooker to high and stir in instant rice and black beans.
  6. Let cook 30-45 minutes on high, or until rice is tender.
  7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
  8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole, top with cheese. 
  9. ENJOY!

Serving Size: 1 Cup
21 Day Fix: 1 Yellow, 1/2 Red, 1/2 Green

xoxo, Ali

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  1. How many servings does this recipe make?
    The ingredient list doesn't list the rice needs to be instant, but in the directions it says instant rice. Is it cooked differently if I do not have instant rice?

  2. Thank you so much for this recipe! I brought it to a work potluck, and was asked for the recipe by several people.

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