Dear Qdoba- We need to break up. I’ve been unfaithful. They’re fresher than you, fill my soul, don’t steal all my money, & support my goals. Honestly, it’s just a recipe for love. Let’s stay friends?! Love, Steph
Crockpot Chicken Burrito Bowls
Dear Qdoba- We need to break up. I’ve been unfaithful. They’re fresher than you, fill my soul, don’t steal all my money, & support my goals. Honestly, it’s just a recipe for love. Let’s stay friends?! Love, Steph
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Calories: 511kcal
Equipment
- Slowcooker
Ingredients
- 12 oz. boneless skinless chicken breasts 3 breasts
- 15.25 oz. can of corn
- 15 oz. can of black beans
- 1 Ranch salad dressing & seasoning mix packet
- 1 Tbs. taco seasoning mix
- 1 package of jasmine rice 1/4 cup per serving
- 1 red onion chopped
- soft tortilla shells burrito sized
TOPPINGS
- 2 tbs. sour cream
- 1/4 cup shredded cheese
- 1/2 avocado
- Hot sauce to taste
Instructions
- In a crockpot, place 12 oz. of chicken breasts. Rinse & drain cans of corn and beans & pour over chicken. Sprinkle full ranch seasoning packet & 1 tbs. taco seasoning over ingredients. Set crockpot heat to low & cook for 4 hours. Shred chicken by pulling apart with 2 forks.
- In a saucepan, add 4 cups of water and bring to boil. Hang bag of rice on edge of pan & cook for 10 minutes. Remove from heat. If another brand of rice is used, follow directions on package.
- Preheat oven to 425°F. In a shell maker (I LOVE these, but sadly left mine in Wisco), saucepan, or on the backside of a muffin pan, arrange shell into a bowl form. If hard shell tacos desired, simply hang shells between oven rack. Bake for 10-12 min. or until shells are crispy & golden. Remove & let cool.
- In the base of the burrito bowl, spread 1/4 cup of jasmine rice. Layer with 1 serving of crockpot ingredients. Top with chopped onion, shredded cheese, avocado, sour cream, cilantro, & hot sauce.
Notes
Nutrition Facts
Calories: 511/serving Macronutrients: Protein- 32g, Carbs- 32g, Fats- 8.6g
