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Home > Recipes > Slow Cooker Chicken Burrito Bowls

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Slow Cooker Chicken Burrito Bowls

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Recipe by Lori Yates of Foxes Love Lemons
Servings:
6
Prep Time:
20 min
Cook Time:
4 hr
Print Recipe

Ingredients

  • 1 (16-ounce) jar chunky salsa
  • 1 pound boneless, skinless chicken thighs
  • 2 1/2 cups low-sodium chicken broth
  • 2 teaspoons chili powder
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 2 cups instant brown rice
  • 1 cup corn kernels, fresh or frozen
  • Chopped avocado chopped cilantro chopped red onion chopped tomatoes lime wedges sour cream (or Greek yogurt) and/or shredded Colby Jack cheese, for garnish

Nutrition Information

Serving size: 15 ounces
Calories: 280
Carbohydrate: 38g (13%)
Protein: 2g (4%)
Total Fat: 4g (6%)
Saturated Fat: 1g (5%)
Trans Fat: 0g
Cholesterol: 65mg (22%)
Sodium: 1090mg (45%)
Dietary Fiber: 8g (32%)
Calcium: 6%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In slow cooker, stir together salsa, chicken, broth and chili powder. Cook on high 3 1/2 hours or on low 7 1/2 hours.

Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook on high 30 minutes longer or until rice is cooked through.

Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and/or cheese.

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