A picture of Slow Cooker Chicken Burrito Bowls.

Slow Cooker Chicken Burrito Bowls

ChefDogood @cook_2770471

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

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

Slow Cooker Chicken Burrito Bowls

ChefDogood @cook_2770471

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

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

Saved

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

Saved

Steps

6 hours

1

Add all ingredients to a slow cooker
2

Cover and cook on high for 4 hours or on low for 8 hours
3

Transfer the cooked chicken to a large plate, shred with two forks and return to the slow cooker. Then add the cilantro.
4

Serve with pico de gallo and tortilla chips

Saved

Cooksnaps

Saved

ChefDogood @cook_2770471

on August 01, 2017 01:49

love to cook

Comments

Keywords

Burrito Onion Chicken Thigh Corn Cilantro Pepper Black Bean Garlic

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