A Simple and Tasty Weeknight Dinner: Slow-Cooker Burrito Bowls

While summer is definitely my favorite season, one perk of colder weather that I can’t deny is being able to break out the slow cooker! I particularly like this burrito bowl recipe because:

1. It’s easily customizable – by setting up a toppings bar, everyone can make their meal to their liking. Plus, you can serve it over rice, lettuce, or as a taco or burrito.

2. It’s simple – no cooking or browning anything, just add the ingredients and go!

3. The timing works out great for a workday – I put the ingredients in before I leave the house, and I can shred the chicken, add the corn and beans, and microwave my frozen brown rice when I get home. By the time I’ve gotten out my toppings and set the table, it’s heated through and ready to eat.

Slow-Cooker Burrito Bowls

• Serves: 6-8

Ingredients:

• 1 pound frozen chicken breasts or tenders

• 1 (15-ounce) can no salt added diced tomatoes

• ½ cup water or low-sodium chicken broth

• 2 teaspoons chili powder

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 (15-oz) can no salt added black beans, rinsed and drained

• 1 cup frozen corn kernels

• Brown rice, tortillas, or shredded lettuce for serving

Directions:

TOPPINGS:

• Shredded cheese

• Cilantro

• Shredded lettuce

• Sour cream

• Avocado

• Salsa
  

• Combine the chicken, diced tomatoes and their juices, water, chili powder, salt, and cumin in the slow cooker. Cook on low for 6-8 hours.

• Shred chicken with 2 forks and add corn and beans. Cook on low until heated through, about 30 minutes.

• Serve over brown rice, shredded lettuce, or in a tortilla. Add toppings as desired.

• Enjoy!

About Jessi Masserano

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