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Chicken Burrito Bowl Recipe Crock Pot

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OnePot Chicken Burrito Bowl Recipe Chicken burritos, Healthy instant pot recipes, Clean
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Description

This chicken burrito bowl recipe is a delicious and easy slow cooker dish that is sure to please the entire family. It is loaded with flavorful spices and savory ingredients, including chicken breasts, black beans, corn, and quinoa. The combination of these ingredients creates a flavorful and hearty meal that can be served over rice, in tacos, or in burrito bowls. The slow cooker makes the preparation and cooking time minimal, so all you need to do is set it and forget it. This recipe is a great way to make a healthy dinner without having to spend too much time in the kitchen.

Prep Time

This chicken burrito bowl recipe takes about 10 minutes of prep time. All you need to do is chop the onions, peppers, and garlic, and mix together the spices in a small bowl. It is also a good idea to prepare the quinoa and set aside. Once the ingredients are prepped, you can combine them in the slow cooker and let it do the rest of the work.

Cook Time

This chicken burrito bowl recipe takes about 6-8 hours to cook in the slow cooker. The cooking time may vary depending on the type of slow cooker you are using, so make sure to check the instruction manual for the exact cooking time. Once the dish is finished cooking, all you need to do is fluff the quinoa, shred the chicken, and assemble the burrito bowls.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 onion, diced
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup quinoa, uncooked
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water

Instructions

  1. In a small bowl, mix together all the spices.
  2. Place the chicken breasts in the bottom of the slow cooker.
  3. Top with the diced onions, bell peppers, and garlic.
  4. Add the black beans and corn.
  5. Sprinkle the spice mixture over the ingredients.
  6. Add the quinoa and the water.
  7. Stir the ingredients together.
  8. Cover and cook on low for 6-8 hours.
  9. Once the dish is finished cooking, fluff the quinoa and shred the chicken.
  10. Serve over rice, in tacos, or in burrito bowls.

Equipment

The only equipment you need for this recipe is a slow cooker. You can use any slow cooker that you have, just make sure to check the instruction manual for the exact cooking time.

Notes

This dish can be made ahead and stored in the refrigerator for up to three days. It can also be frozen for up to three months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave or on the stovetop.

Nutrition: Per Serving

  • Calories: 320
  • Fat: 7g
  • Carbohydrates: 43g
  • Protein: 21g
  • Fiber: 6g
  • Sugar: 4g

Recipe Tips

This recipe is a great way to add more vegetables to your diet. You can easily customize this recipe by adding different vegetables such as zucchini, mushrooms, or spinach. You can also switch up the proteins, such as using shredded beef or pork instead of chicken. This dish can also be made vegetarian by omitting the chicken and using vegetable broth instead of the water.


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