Ingredients
1 ½ c. fresh or frozen corn kernels, from about two ears of corn if using fresh
1 ½ lb boneless, skinless chicken breasts
1 can black beans, rinsed and drained, preferably organic or reduced-sodium
½ c. finely chopped onions
1 can diced tomatoes and green chilies with juice
1 jar of your favorite salsa
½ c. finely chopped cilantro
1 packet of low-sodium taco seasoning
Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional
Brown rice, cooked and hot, for serving
How to make Slow Cooker Chicken Burrito Bowl
Step 1: In a slow cooker, place the chicken and sprinkle it with taco seasoning. On top, add the corn, black beans, and onions. Then, pour the salsa over along with the canned tomatoes. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Before serving, shred the chicken using two forks. Then, add the cilantro and stir well.
Step 3: Serve the Chicken Burrito over brown rice with your favorite toppings if desired. Enjoy!
Tips:
This Chicken Burrito is also an amazing appetizer. Skip the rice and serve this instead with whole-grain tortilla chips.
This dish is fridge friendly. You can save this for another meal, and also great for dinner preparation.
Nutrition Facts:
Calories: 314 Kcal, Total fat: 5g, saturated fat: 1g, trans fat: 0g, Unsaturated fat: 3g, Cholesterol: 83mg, Sodium: 754mg, Carbohydrates: 31g, Fiber: 8g, Sugar: 5g, Protein: 38g.