• Nicole Spear, MS, CNS

Chicken Burrito Bowls (Slow Cooker)

Updated: Aug 29, 2018


Makes 4 servings

  • 2 pounds boneless, skinless chicken (any combination of breasts, thighs or leg quarters)

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 (8oz) can tomato sauce

  • 1 (14.5oz) can diced tomatoes

  • 2 teaspoons oregano

  • 2 teaspoons sea salt

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 4 cups cauliflower “rice” (see recipe HERE)

  • 2 cups black beans, cooked and drained

  • 2 tomatoes, chopped

  • 2 avocados, sliced

  • 2 handfuls of fresh cilantro, diced

  • 2 fresh limes

Instructions

  1. Combine chicken, onion, garlic, tomato sauce, diced tomatoes, and spices in a slow cooker.

  2. Cook for 4 hours or until chicken is thoroughly cooked and easily pulls apart.

  3. Shred or pull apart chicken with a fork.

  4. On each plate, arrange chicken, cauliflower “rice,” and black beans.

  5. Top with tomatoes, avocado, and cilantro.

  6. Squeeze lime juice over each plate and serve.

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