Another Fanfare

 

This recipe is a big hit at our house. It lets you add the toppings you like and skip the ones you don’t. It’s a bit lower in carbs than traditional burritos (because the big flour tortilla is missing) and it’s a whole lot less messy.

 

Slow Cooker Chicken Burrito Bowls

 

1 1/2 pounds boneless, skinless chicken breasts

1 packet taco seasoning

1 1/2 cups whole kernel corn (1 can, 1 bag frozen, or two cobs)

15 ounces black beans, rinsed and drained

1/2 cup chopped onions

16 ounces salsa

10 ounces diced tomatoes and green chilies with juice (We used Ro-Tel)

Cooked rice (We used brown rice and quinoa)

Toppings – shredded cabbage or lettuce, cheese, avocados, tomatoes, green onions or sour cream

 

Place chicken in slow cooker. Top with seasoning, corn, beans, onions, salsa and tomatoes. Cover and cook 4 hours on high or 8 hours on low. Serve in deep bowls with toppings, over rice. Makes enough for 6 to 8 people.