Crock Pot Chicken Burrito Bowls with Cilantro Lime Rice
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Burrito Bowls
  • 8 boneless, skinless chicken thighs
  • 1 can corn, drained
  • 1 can black beans, rinsed and drained
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • 1 tbsp. cumin
  • 1 tsp. salt
  • 1½ cups jarred salsa (I use mild)
  • ¼ cup tomato sauce
Cilantro Lime Rice
  • 3 cups water
  • ½ tsp. salt
  • 1 tbsp. olive oil
  • 1½ cups white rice
  • 1 bunch cilantro, finely chopped
  • Juice of 2 limes
Instructions
  1. Place chicken, corn, black beans, onion powder, garlic powder, black pepper, cumin, salt, salsa, and tomato sauce in the slow cooker. Set to low and cook for 6-8 hours. Use two forks to shred the chicken.
  2. About 30 minutes before ready to serve, bring 3 cups of water and salt to a boil. Add olive oil and rice and reduce to a simmer.
  3. When the water is almost gone, place a lid on the pot and turn off the heat. Let sit until water is absorbed. Once the water is gone, stir in cilantro and lime juice.
  4. Serve the burrito bowls with the rice. Top with sour cream, avocado, and/or shredded cheese.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/crock-pot-chicken-burrito-bowls/