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
Combine chicken, onion, garlic, tomato sauce, diced tomatoes, and spices in a slow cooker.
Cook for 4 hours or until chicken is thoroughly cooked and easily pulls apart.
Shred or pull apart chicken with a fork.
On each plate, arrange chicken, cauliflower “rice,” and black beans.
Top with tomatoes, avocado, and cilantro.
Squeeze lime juice over each plate and serve.