Slow cooker burrito bowls

Hello fellow foodies, 

My life is 10x easier when I meal prep 2 weeks in advance.  Talked a little about my process here. The fruits and veggies vary a little each week. It’s pretty much an all day ordeal and I’m exhausted by the end!

Note: pint jars are perfect for single serve salads!

Anywho it’s super tempting to grab something premade for dinner or order in on these days.  My two solutions are usually a large take and bake pizza or crockpot meals. 

This week I did crockpot burrito bowls!

Crockpot Ingredients:

  • 1-1.5lb chicken*
  • 1 15oz can black beans 
  • 1/2 cup frozen corn
  • 1 15oz can diced tomatoes (I prefer Italian)
  • 1 green bell pepper (or green chile pepper)
  • 1/4 cup diced red onion
  • 1-2 minced garlic cloves 
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • Pinch of crushed red pepper flakes (optional)
  • Salt to taste

*Vegan? Just add more beans. 

Burrito bowl/toppings:

  • 3 cups cooked rice
  • 2 avocado
  • Lime wedges
  • 2 roma tomato
  • Romaine lettuce (optional)
  • Greek yogurt

Spray crockpot and lay out your chicken. 

Mix the rest of the crockpot ingredients in a large bowl.

Spread on top of chicken and cover.  Cook on high 3-4hrs or low 6-8hrs. I prefer low.

Once it’s cooked the chicken should shred easily with a fork.  

Serve on top of rice and add desired toppings. 

Super easy,  filling and delicious!

Happy eating, 

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