Sunday, March 11, 2012

Naked Chicken Burrito Bowls

  • 1.5 lbs. chicken (3-4 large breasts)
  • 16 oz. of your favorite salsa
  • 8 oz. frozen corn
  • 1 can black beans, drained
  • 1 T chile powder
  • 2 t minced garlic
  • 2 t cumin
  • 1/2 t dried oregano
  • 1/4 t cayenne pepper
  • 1/4 t salt
  • 1/4 t cracked pepper
  • 1/4 c water
  • 2 cups dry rice, cooked
 Optional garnish:
  • 8 oz. shredded cheese
  • 1/2 bunch cilantro
  • Raw spinach leaves
  • 1 large or 2 small avocados, sliced for garnish
  • Sour cream or plain yogurt

  1. Place all ingredients in crock pot except for rice and garnish options. Stir well and make sure chicken is covered.
  2. Place on low setting for 8 hours.
  3. Chicken will just fall apart, so you can shred it easily right in the crock pot with a couple of forks. Mix well.
  4. Serve bowl of rice topped with chicken mixture.  Add desired garnish.  Serves 6-8.
My family really enjoyed this.  I was cooking for dinner club as well as a few other meals so I actually quadrupled it by doubling the batch and making it twice.  We ate it tonight and my family really enjoyed it.  Although the total cook time is long, the hands on time is very minimal. In a pinch, you could likely substitute the spices for a packet of taco seasoning. Very easy and makes great leftovers.  Two thumbs up! This recipe was inspired by one I saw on Budget Bytes.

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