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Slow Cooker Chicken Burrito Bowls
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A picture of Slow Cooker Chicken Burrito Bowls.

Slow Cooker Chicken Burrito Bowls

ChefDogood
ChefDogood @cook_2770471

From the book "Skinnytaste fast and slow" by Gina Homolka

From the book "Skinnytaste fast and slow" by Gina Homolka

Read more

Slow Cooker Chicken Burrito Bowls

ChefDogood
ChefDogood @cook_2770471

From the book "Skinnytaste fast and slow" by Gina Homolka

From the book "Skinnytaste fast and slow" by Gina Homolka

Read more
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Ingredients

6 hours
6 servings
  • 700 gboneless skinless chicken thighs trimmed of fat
  • 1 teaspoonkosher salt
  • 1big jar chunky medium salsa
  • 1 cancanned black beans rinsed and drained
  • 1 1/4 cupsfrozen corn kernels
  • 2 tablespoonschopped fresh cilantro
  • 1 1/2 tablespoonsground cumin
  • 1 1/2 tablespoonschili powder
  • 1 1/2 teaspoongarlic powder
  • 1/4 teaspoononion powder
  • 1/4 teaspoondried oregano
  • 1/2 teaspoonsweet paprika
  • 1 teaspoonkosher salt
  • 1/2 teaspoonfreshly ground black pepper
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Steps

6 hours
  1. 1

    Add all ingredients to a slow cooker

  2. 2

    Cover and cook on high for 4 hours or on low for 8 hours

  3. 3

    Transfer the cooked chicken to a large plate, shred with two forks and return to the slow cooker. Then add the cilantro.

  4. 4

    Serve with pico de gallo and tortilla chips

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ChefDogood
ChefDogood @cook_2770471
on August 01, 2017 01:49
love to cook
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Keywords

Burrito Onion Chicken Thigh Corn Cilantro Pepper Black Bean Garlic

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