Ingredients:
For Slow Cooker- 3/4 lb. chicken* breast tenders organic, free range (you could probably do a pound but I didn't need that much!)
- 1 can or 2 cups black beans rinsed
- 1/2 cup corn kernels
- 1 can diced tomatoes BPA free can
- 1 large green chile pepper diced
- 1/4 cup red onion diced
- 1-2 garlic cloves or 1 tsp garlic powder
- 1 T chili powder
- 1 T cumin
- 1/8 tsp crushed red pepper optional
- 1 T lime juice
- Sea Salt to taste
- *Making it meatless? Add an extra can of beans or mix it up and add kidney or pinto beans instead of extra black beans.
Burrito Bowl Contents/Extras
- 2 cups cooked brown rice in a rush? Use frozen!
- Cilantro
- 1 avocado
- lime wedges
- 1 roma tomato diced
- Romaine lettuce
- shredded cheese preferably organic
Instructions:
- In a crock pot, combine all ingredients and stir. Make sure the chicken is completely covered by the tomatoes and beans in the end.
- Allow to cook for about 4-6 hours.
- About 30 minutes before eating, turn to warm and, stir to allow the chicken to shred. It should very easily come apart when stirring.
- Prep all of the desired bowl ingredients and then add mixture from crock pot to each bowl and top with your favorite ingredients!
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