Slow Cooker Chicken Burrito Bowls with Spiralized Sweet Potato Rice

• Gluten free

• Meat

  • 1 lbs Chicken breasts, boneless skinless

• Produce

  • 2 Avocadoes, pitted and diced
  • 1 15-ounce can Black beans
  • 1/4 cup Cilantro
  • 1 cup Corn, frozen
  • 1/2 tsp Oregano, dried
  • 1/4 cup Scallions
  • 3 Sweet potatoes, large
  • 1 14.5-ounce can Tomatoes

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on inspiralized.com

Ingredients

• 1 to 1 1/2 pounds boneless skinless chicken breasts
• 1 14.5-ounce can diced tomatoes
• 1 cup chicken stock, divided, plus more if needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 3 large sweet potatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• ¼ cup chopped cilantro, to garnish
• 2 avocadoes, peeled, pitted and diced
• ¼ cup diced scallions

Directions

• Combine the chicken breasts, diced tomatoes, half of the chicken stock, chili powder, salt, cumin, and oregano in the bowl of a slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on high for 2 hours.
• Meanwhile, peel the sweet potatoes. Spiralize them with Blade D. Then, transfer the sweet potato noodles to a food processor and pulse until rice-like, working in batches. Rice all of the sweet potato noodles and set aside.
• Remove the lid and add the sweet potato rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on high for another 2 hours. Cooking is done when the rice is tender.
• Using tongs, remove the chicken from the slow cooker and shred, using two forks. Add the shredded chicken back in and stir to combine. Taste and adjust the seasoning, if needed.
• Divide the burrito mixture into bowls and top with cilantro, avocado, and scallions.