Slow Cooker Chicken Burrito Bowl

Tried this recipe out for dinner tonight. I found it scrolling through Pinterest. It was pretty good-- we really enjoyed it. Next time we try it, we think it would be better suited with real onion and garlic versus powders and served on tortillas with fresh veggies, especially tomatoes and lettuce and perhaps a dollop of sour cream. It would also be pretty easy to store in a gallon freezer bag (before cooking) to prep and save for later-- just a thaw and dump in the crock pot. Also, I purchased a Fitbit! I'm pretty pumped about it. If you'd like to add me, I think you can look me up by name or my account is linked to my Facebook page. Enjoy the recipe below-- credit can be found at the bottom of the post.

Prep Time: 15 Minutes

Cook Time: 4 Hours, 45 Minutes

Total Time: 5 Hours

Ingredients

• 1 pound boneless, skinless chicken breasts about 2 large breasts
• 2 tablespoons of olive oil
• 3 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 3 teaspoons of chili powder
• 2 teaspoons of cumin
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 3 cups of low-sodium chicken broth
• 1 15 oz can of diced tomatoes, drained
• 1 14 oz can of black beans, drained and rinsed
• 2 3/4 cups of instant whole grain brown rice
• 1 1/2 cups of shredded colby jack cheese

Instructions

1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken reaches 165 degrees.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.

Credit: http://www.number-2-pencil.com/2014/10/01/slow-cooker-chicken-burrito-bowl/