Description
A hearty Chicken Burrito Bowl made with tender shredded chicken, zesty salsa, and fresh toppings, perfect for weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Rice or quinoa for serving
Instructions
- Place the chicken breasts in the crockpot.
- Pour the salsa generously over the chicken.
- Add the black beans and corn to the crockpot.
- Cook on low for 360 minutes or high for 240 minutes.
- Once cooked, shred the chicken using two forks.
- Serve over rice or quinoa, topped with diced avocado and cilantro lime dressing.
Notes
Prep ingredients the night before for easy cooking the next day. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 65mg