Slow Cooker Chicken Burrito Bowls

Need a quick, easy and delicious meal? This is it! It cooks in the slow cooker and makes enough for leftovers. This would be great to take for lunch and you could even meal prep with this and portion out in individual containers. This stuff is so good! Let's get started!

Slow Cooker Burrito Bowls

Ingredients:
3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well)
1 can of black bean (drained and rinsed)
1 can of Rotel
1.5 cups of corn (can use frozen, fresh off the cob or canned)
1 cup of salsa
1 tbsp of jarred jalapenos, diced (you can use more or even leave them out)
6 cloves of garlic, minced
1.5 onions, diced
1 tbsp of chili powder
2 teaspoons of cumin
salt and pepper to taste

Add ingredients to your slow cooker (I use a 6 quart oval for this). Cook on low for 7-8 hours or on high for 3-4 hours.

Serving ideas: Burrito Bowls (over rice or lettuce), Nachos, tacos, etc. This stuff is so good and we make it often. I hope you enjoy it as much as we do! You can add some fresh cilantro and lime for another great addition.

Notes: We watch our sodium so I use canned beans that are lower in sodium and recently found Rotel that is no salt added. I add no salt to this recipe and it is delicious without it. Of course, I used prepared salsa which has salt in it, but I always read labels to find ones that aren't as salty.

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