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Chicken Burrito Bowls

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Ingredients Method

Ingredients
  

  • 2 chicken breasts
  • 1 can black beans 15-ounce can, drained and rinsed
  • 1 can corn 15-ounce can, drained
  • 1 can diced tomatoes 14.5-ounce can, undrained
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 cup rice
  • 1 cup shredded cheese
  • fresh cilantro, avocado, and lime optional toppings

Method
 

  1. Place the chicken in the slow cooker. Add the drained beans, drained corn, diced tomatoes, taco seasoning, and broth.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F.
  3. Transfer the chicken to a plate, shred it with two forks, and return it to the slow cooker.
  4. Cook the rice separately according to its package directions.
  5. Divide the rice among bowls, add the chicken mixture, and top with cheese and any optional toppings.