SLOW COOKER CHICKEN BURRITO BOWL

I’m really excited to finally share this Slow Cooker Chicken Burrito Bowl recipe. This is the slow cooker version of my popular one-pan chicken burrito bowl. Tender chicken simmered in a flavorful mix of Mexican seasonings combined with tasty black beans and brown rice, and topped with melty cheese, fresh ripe tomatoes and buttery avocados. This dish can be served in a bowl or wrapped in a big soft tortilla for delicious homemade burritos.

Ingredients

• 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 instant whole grain brown rice
• 1 1/2 cups of shredded colby jack cheese

Instructions

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, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. .............................

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