This was pretty good! Family loved it and I’ll definitely make it again. I liked that it wasn’t overly ricey. I served it with pepper jack cheese, sour cream and tortilla chips. Tweaks were – I used fire roasted tomatoes, canned corn (drained) with poblanos, some adobo seasoning I had on hand and I added half an onion and a chopped jalapeno during the second stage of cooking.
This is my absolute favorite kind of slow cooker recipe — one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day. These burrito bowls are full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken. Everything gets cooked right in the pot, so all you need to do is dish yourself a bowl and sprinkle with cheese.
I love to discover new dinner recipes for the slow cooker. Especially recipes that have plenty of leftovers that can be re-heated the next day! This recipe for Crock Pot Chicken and Rice Burrito Bowl fits the bill. It is not only filling and scrumptious but it manages to taste even better the next day when you heat it back up in the microwave. It’s the perfect meal after a long, cold day. Just what your stomach ordered.
1 pound boneless, skinless chicken breasts about 2 large breasts
2 tablespoons of olive oil
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