I don’t eat Mexican food very often, but I LOVE it! And thanks to my crockpot, it’s a whole lot easier to make! This recipe is a favorite out of the Thankful 30 Crock Pot edition cookbook. The next time looking at your calendar makes you want to run straight for fast food, just take a breath and get out your crock pot. You’ll be glad you can end the day on a delicious dinner with your family. It’s gluten free, nut free and dairy free. The best part is you won’t feel like you are overloaded on carbs after you eat it!
Chicken Burrito Bowls
2015-08-27 20:14:00
Ingredients
- 2 Tbsp. coconut oil
- 1.5 lbs. of skinless, boneless chicken breasts
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can organic black beans, drained and rinsed
- 1.5 cups chicken stock 1 cup organic corn
Spices
- 3 tsp. chili powder
- 2 tsp. sea salt
- 1 tsp. ground cumin
Instructions
- Grease the bottom and sides of the crock pot with coconut oil.
- Place chicken breasts on the bottom of the crock
- Combine the tomatoes and spices in a small bowl and mix well.
- Add the mixture in the crock pot.
- Cook on low for 6-8 hours.
- Add the black beans and corn for an additional 30 minutes if desired.
- Shred the chicken in bite sized pieces with two forks. (You can do this right in the crock pot!)
- Serve in a bowl and add desired toppings.
Notes
- I love to add fresh avocados, salsa, goat cheese and a sliced lime.
360 Your Life with Brooke Thomas https://360yourlife.com/
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