Slow Cooker Chicken Burrito Bowls

Today we have a quick, family-friendly dinner suggestion for you: slow cooker chicken burrito bowls. In Megan’s house, Sam actually requests this recipe for dinner (and it does not include noodles which is a huge win!).  

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The premise: everyone gets to make their own burrito bowl and choose their own toppings without interference from Mom and Dad. This concept is a huge hit with kids. Just be prepared for lots of shredded cheese on the floor. Of course, Sam opts for chicken no beans and Emma opts for beans no chicken. Sam layers all his toppings together; Emma keeps hers separate. Ryan, no surprise, adds hot sauce to finish off his burrito bowl. And Megan is happy because no one at the dinner table is complaining; the shredded chicken makes great leftovers; AND the burrito bowl is the perfect complement for one of her skinny margaritas, recipe here. We recommend you make this recipe for dinner tonight, margarita optional (but not really!).

INGREDIENTS:

• 2 pounds boneless, skinless chicken breasts (approximately 3-4)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/4 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 yellow onion, diced
• ½ to 1 cup chicken broth
• 2 cups cooked grains (e.g., rice or quinoa)
• 1 can black beans
• 4 cups salad greens (e.g., spinach, kale, romaine, lettuce)

DIRECTIONS:

1. Place chicken breasts in a slow cooker and sprinkle with all of the seasonings and diced onion.
2. Toss and coat the chicken breasts with the spices.
3. Add chicken broth to slow cooker.
4. Turn on the slow cooker to low and cook for approximately 4 hours (until chicken reaches internal temperature of 165°F).
5. Shred the chicken with 2 forks.
6. Pour over a little of the remaining broth from the slow cooker over the top of the shredded chicken.
7. In each bowl place a scoop of salad greens, grains, and top with chicken, beans and remaining toppings as desired.

TOPPINGS SUGGESTIONS:

Recipe Credit: Weelicious