- 2 lb. chicken breast
- 1 can black beans (15 oz.) rinsed
- 1 cup corn kernels
- 1 can diced tomatoes (14.5 oz.) no need to drain liquid
- 1 green chile or jalapeño pepper diced
- ½ red onion diced
- 2-3 garlic cloves, minced
- 1- 1½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp crushed red pepper
- 1 Tbsp lime juice
- ½ tsp Sea Salt
- ½ tsp cracked pepper
- 2 cups cooked rice in a rush? Use frozen!
- 1 avocado
- lime wedges
- 1 roma tomato diced
- Romaine lettuce
- shredded cheese
- cilantro
- Create a burrito bowl bar by keeping the chicken warm in the slow cooker and letting everyone pick their toppings. This recipe also works great for tacos, taco salads, quesadillas, lettuce cups, and burritos. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, thawing in the refrigerator before use.
