Make these Slow Cooker Chicken Burrito Bowls on the weekend and eat them all week!
(For Friday Favorites we feature past recipes you may have missed, and these Slow Cooker Chicken Burrito Bowls from The Kitchn have been wildly popular on the site. Hope people who missed them the first time will enjoy trying this recipe!)
Whether you’re a busy parent trying to get dinner on the table for the family, or just someone trying to cook healthy meals for one or two people, I think using your slow cooker on the weekend to make food for the coming week is one of the best plans ever. This recipe for Slow Cooker Chicken Burrito Bowls from The Kitchn is perfect for that kind of planning ahead. You can cook the chicken, rice, black bean, and corn in the slow cooker and keep it in the fridge to reheat for a quick meal later, or double the recipe for a big slow cooker and freeze some for another meal.
This recipe also has an option for making vegetarian burrito bowls, or for turning the burrito bowl mixture into freezer burritos. What are you waiting for; go to The Kitchn and get the recipe!
Ingredients for this CrockPot Recipe:
- Boneless and skinless chicken breasts or thighs
- canned diced tomatoes
- chicken stock
- chili powder
- brown rice
- canned black beans
- frozen corn
- Optional toppings: Shreddded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce.
Get the complete recipe for Slow Cooker Chicken Burrito Bowls from The Kitchn.
More Slow Cooker Recipes from Bloggers at The Kitchn:
Barbecue Shredded Chicken from The Kitchn
Black Bean Enchiladas from The Kitchn