Crockpot Chicken Burrito Bowls
The easiest way to enjoy a restaurant style meal
Servings: 8
Equipment
- 1 Crockpot or instant pot
Ingredients
CROCKPOT CHICKEN INGREDIENTS
- 2 1/2 Pounds Chicken breast I used frozen
- 16 ounces Salsa
- 1/3 Cup Bolthouse Avocado Cilantro dressing or dressing of your choice
- 1/2 Cup Kettle & Fire Classic chicken bone broth or broth of your choice
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
CROCKPOT CHICKEN ADD INS
- 1/2 Cup Cilantro chopped
- Salt & Pepper to taste
- Lime wedges
BURRITO BOWL INGREDIENTS
- 2 Cups Corn no salt added, charred 1/4 cup per person
- 1 Cup Black beans drained and rinsed. 1/4c per person
- 1 Cup Kidney beans drained and rinsed. 1/4c per person
- Trader Joe's everything but the elote seasoning mixed into the beans
- 2 Cups Rice Cooked. 1/4c per person
- 2 Cup Tattooed Chef cauliflower rice 1/4c per person
- 8 ounces Avocados optional. 1 oz. per person
- Mateo's salsa 2 TBSP per person
- 2 Cups fat free cheddar cheese or cheese of choice. 1/4c per person
- Nonfat Greek yogurt 1 TBSP per person
Instructions
- In the crockpot place all of the chicken ingredients
- Set crockpot to low for 4-6 hours
- Once done, shred the chicken or cut up chunks
- Add the cilantro
- Take the beans and place into a small sauce pot. Season with salt and everything but the elote seasoning or a little cumin
- Take the drained corn and place into a sauté pan, season with Trader Joe's elote seasoning and salt and pepper to taste. Char until golden.
- Serve 1/2 cup portions of chicken per person
- Make your bowls and enjoy
Notes
SERVING IS ONE BOWL (INCLUDES TOPPINGS/ADD ONS)
5 WW + 2 personal points
Click here to calculate your WW personal points
406 Calories on Healthi Calorie Command
CODE:CHEFALLIESKITCHEN for 20% off at Kettle & Fire