SLOW COOKER CHICKEN BURRITO BOWL
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of SLOW COOKER CHICKEN BURRITO BOWL calories by ingredient
Introduction
A simplified version in the crock pot A simplified version in the crock potNumber 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
Directions
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