Slow Cooker Chicken Burrito Bowls- Updated!

So I posted this recipe a couple of years ago. I have updated it just a tad and just want to share this wonderful recipe with you. This stuff is delcious and has so many uses! Burrito bowls, burrito fillings, enchilada filling, so many options! It make a large portion and is super easy to throw together. What's even better is that it cooks in the crockpot! Definitely a great option for meal prep as well! 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 beans (drained and rinsed)
1 can of petite diced tomatoes (I used no salt added)
1.5 cups of corn (can use frozen, fresh off the cob or canned)
1 small can of diced green chiles
1 cup of salsa
6 cloves of garlic, minced
1-2 medium onions, diced
1 tbsp of chili powder
2 teaspoons of cumin
1 tsp of mexican oregano
1-2 tsp of chicken bouillon
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. Shred chicken when it is cooked and add it back to the mixture.

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: As always, I watch sodium so I do not add additional salt and I always choose low sodium or no salt added products when that option is available. I used Knorr Selects® Chicken Granulated Bouillon.

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