I promise I’ll stop posting so many Mexican recipes. Ok, I’m lying. I love Mexican food and it will always be prominent in my recipes. Next week I’ll share my beef stew recipe so bare with me until then!
Chicken Burrito Bowls | Servings 10
- 3lbs Boneless Chicken Breast (about 4 breasts)
- 1 28oz Can Diced Fire Roasted Tomatoes
- 1/2 Cups Chicken Broth
- 1 Cup Brown Rice (uncooked)
- 1 Can Black Beans
- 1 Cup Corn
- 2 Tbsp Chili Powder
- 1 Tbsp Ground Cumin
- 1/2 Tsp Salt
Instructions: Add chicken, spices, tomatoes, and 1/2 cup chicken broth to crockpot. Cook on high for 4 hours.
Cook the rice separately according to the instructions. Portion rice out into Tupperware containers, about 1/3 cup cooked rice per container.
When chicken is done, remove it from the crockpot to shred. Return to crockpot. Add beans and corn, stir. Portion mixture evenly into Tupperware containers with the rice.
Top with avocado, parsley, or shredded cheese!