SLOW COOKER CHICKEN BURRITO BOWL
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Chili powder 2 tsp Garlic powder 3 tsp Onion powder 2 tbsp Sunflower Oil 3.50 cup Bush's, Black Beans 3.50 cup Del Monte Diced Tomatoes, No Salt Added 3 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 2 tsp Spices, Cumin Powder 1 tsp Kosher Salt 16 oz tyson boneless skin less chicken breast serv sz 4oz 2 cup Rice Uncle Bens Whole Grain Instant brown rice (by CARONSON1) 1 cup Colby and Monterey Jack Cheese shredded
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, sunflower 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. 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, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
Serving Size: 6 servings
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, sunflower 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. 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, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 311.6
- Total Fat: 9.7 g
- Cholesterol: 43.9 mg
- Sodium: 828.3 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 7.9 g
- Protein: 24.2 g
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