This is my go-to hands-off meal for lunch prepping or an easy dinner. It’s delicious, low maintenance, and great second-day.
Chicken Burrito Bowls
(First 3 hours ingredients)
3-4 chicken breasts (or boneless, skinless chicken thighs)
1 cup chicken broth
14.5 oz petite diced tomatoes
4 oz can diced chiles
1 tsp cumin
2 tsp chili powder
1 packet taco seasoning
Salt and pepper to taste
(Last 3 hours ingredients)
1 can beans of choice (we like pinto)
1 can corn
1 cup brown rice
Add all ingredients under the first 3 hour section to the crockpot, completely coving the chicken. Cook on HIGH for 2-3 hours or LOW for 3-4 hours until chicken is shreddable. Shred the chicken.
NOTE: Omit 1 tsp or all of chili powder to reduce the spice level.
Add in remaining ingredients from the second section and stir until well combined. Add in more water if needed to make sure the rice has enough to soak up and cook. (if adding more water add additional taco seasoning or spices to keep from losing flavor.) Cook an additional 2-3 hours on HIGH until rice is cooked through.
Serve with sour cream and chips if desired. (It’s very delicious!)
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