If you are looking for a new slow cooker recipe, check out this Crockpot Chicken Burrito Bowls Recipe!
Crockpot Chicken Burrito Bowls
This Crockpot Chicken Burrito Bowls Recipe is easy to make and kid-friendly! Try this recipe when you are wanting to prepare your dinner at lunch time, or before you leave for work, and let it cook all day. Crock pot recipes are great because they are easy to prepare and have minimal clean up. Spend more time with your family and less time in the kitchen. We love easy dinner recipes at our house!
Crockpot Chicken Burrito Bowls Recipe
INGREDIENTS:
4 chicken breasts, about 1 1⁄2 pounds 4 tsp garlic powder
5 tsp onion powder
4 tsp chili powder
4 tsp cumin
1 tsp salt
1⁄2 tsp black pepper
15 ounces diced tomatoes with juice
14 1⁄2 ounces low sodium chicken broth
1 cup water
14 ounces black beans, drained and rinsed 3 cups instant brown rice
2 limes, juiced
6 ounces colby jack cheese, grated
4 green onions, chopped
2 plum tomatoes, chopped
1 avocado, cut in half and sliced
large handful cilantro, chopped
sour cream, optional garnish
DIRECTIONS:
In the bowl of a large slow cooker, add chicken breasts, garlic powder, onion powder, chili powder, cumin, salt, black pepper, diced tomatoes with juice (do NOT drain) chicken broth, and water. Whisk to combine. Cover and cook for 5 hours on high or 7-8 hours on low.
Remove chicken; set aside. Add rice, beans, almost all of the cilantro (reserve a bit for garnish), and lime juice to slow cooker, stir, cover, and cook on high for 45 minutes to 1 hour, until liquid is absorbed and rice is tender (it’s okay if there is a little bit of liquid left). In the meantime, cut chicken into bite sized cubes; set aside.
Once rice is cooked, remove cover, add chicken, cheese, tomatoes, green onions, and reserved cilantro. Spoon into bowls and garnish with avocado and sour cream if desired.
Crockpot Chicken Burrito Bowls Recipe!
If you are looking for a new slow cooker recipe, check out this Crockpot Chicken Burrito Bowls Recipe!
Ingredients
- 4 chicken breasts, about 1 1⁄2 pounds 4 tsp garlic powder
- 5 tsp onion powder
- 4 tsp chili powder
- 4 tsp cumin
- 1 tsp salt
- 1⁄2 tsp black pepper
- 15 ounces diced tomatoes with juice
- 14 1⁄2 ounces low sodium chicken broth
- 1 cup of water
- 14 ounces black beans, drained and rinsed 3 cups instant brown rice
- 2 limes, juiced
- 6 ounces Colby Jack cheese, grated
- 4 green onions, chopped
- 2 plum tomatoes, chopped
- 1 avocado, cut in half and sliced
- large handful cilantro, chopped
- sour cream, optional garnish
Instructions
- In the bowl of a large slow cooker, add chicken breasts, garlic powder, onion powder, chili powder, cumin, salt, black pepper, diced tomatoes with juice (do NOT drain), chicken broth, and water. Whisk to combine. Cover and cook for 5 hours on high or 7-8 hours on low.
- Remove chicken; set aside. Add rice, beans, almost all of the cilantro (reserve a bit for garnish), and lime juice to slow cooker, stir, cover, and cook on high for 45 minutes to 1 hour, until liquid is absorbed and rice is tender (it’s okay if there is a little bit of liquid left). In the meantime, cut chicken into bite-sized cubes; set aside.
- Once the rice is cooked, remove the cover. Then add chicken, cheese, tomatoes, green onions, and reserved cilantro. Spoon into bowls and garnish with avocado and sour cream if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 608mgCarbohydrates: 45gFiber: 10gSugar: 7gProtein: 33g
What are some of your favorite crockpot meals for dinner!? If you don’t have a crockpot (or you are looking for another one) be sure to check out the Slow Cookers at Amazon! Receive Free Shipping with Amazon Prime, or Free Super Saver Shipping on orders of $35 or more!
Plus, be sure to check out this Homemade Freezer Lasagna Recipe! Mmm! This is a great recipe to have in the freezer for when you need a quick meal idea!
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Can this crockpot meal be frozen if so how long and what steps can be done first
I haven’t personally tried freezing this, but you could try it. If you do, I would probably freeze it before the cooking and then thaw and cook if I was making it a freezer meal.