Skinnytaste Slow Cooker Chicken Burrito Bowls

So, I'm trying to cook more, because I actually enjoy it. Matt, my husband, has always been the better cook, but I'm trying to step my game up. At the same time we really try to make healthy decisions, especially after holiday eating. SO, I asked for this AMAZING cookbook, Skinnytaste: Fast and Slow, for Christmas. I made the Chana Masala last week and made this burrito bowl last night. I'm excited to share this EASY recipe with you all, and hopefully will be sharing more in the coming months as I become World's Greatest Cook. 

 

Now, I have a kid that is hardcore teething and has a nasty ear infection, so I definitely needed something easy. I also made my own small alterations based on my needs, like buying pico de gallo instead of making it and not adding nearly as much salt.

Let's get started!

 

Here is the recipe:

CHICKEN
11⁄2 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
11⁄2 cups store-bought chunky medium salsa
11⁄4 cups canned black beans,* rinsed and drained
11⁄4 cups frozen corn kernels
1⁄2 teaspoon garlic powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

PICO DE GALLO
1 cup chopped tomato
1⁄4 cup chopped scallions
1⁄4 cup chopped fresh cilantro
1⁄2 fresh jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1⁄4 teaspoon kosher salt

BOWLS
4 cups cooked brown rice
2 cups shredded reduced-fat
Mexican cheese blend*
2 cups finely shredded romaine lettuce

*Read the labels to be sure these products are gluten-free.

For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.

Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.

For the pico de gallo: In a medium bowl, combine the tomato, scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until ready to eat.

To serve, place 1⁄2 cup brown rice in each of 8 serving bowls. Top with 2⁄3 cup chicken, 1⁄4 cup shredded cheese, and 1⁄4 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.

 

Nutrition Information:

PER SERVING 1 bowl
CALORIES 379
FAT 11 g
SATURATED FAT 4.5 g
CHOLESTEROL 98 mg
CARBOHYDRATE 40 g
FIBER 5.5 g
PROTEIN 30 g
SUGARS 3 g
SODIUM 782 mg

 

So, I'm kind of an eye-baller when it comes to some ingredients, I already had chicken in the freezer, so I used that. Also, I used this INCREDIBLE Chile Lime seasoning blend from Trader Joe's instead of the seasoning she calls for. 

I threw my chicken, beans, corn, salsa and seasonings into the crockpot and turned that sucker on high, because who are we kidding? I definitely was not preparing this 8 hours in advance. 

I went ahead and cut up my romaine and put it in the fridge, and you guys know I 100% bought pre-made pico from Kroger, so that was taken care of. 

Now, I really debated between buying quick brown rice at the store, because this rice takes 45 minutes, but I already had this rice, so we went with it. This is also where Matt helped out, he made the rice and shredded the chicken. 

The chicken shredded beautifully and let me tell you this was DELICIOUS. I put rice at the bottom, then romaine, a nice amount of the chicken/bean/corn/salsa combo, topped with a small amount of pico and cheese.

I'm so happy with how this turned out and we have leftovers which is always the best!