Slow Cooker Chicken Burrito Bowl

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 14 oz can Black beans
  • 2 tsp Garlic powder
  • 3 tsp Onion powder
  • 1 15 oz can Tomatoes

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Pasta & Grains

  • 2 3/4 cups Brown rice, instant whole grain

• Baking & Spices

  • 3 tsp Chili powder
  • 1 tsp Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 1/2 cups Colby jack cheese

Found on number-2-pencil.com

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

Directions

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