We usually have some type of Mexican food once each week, and this is my newest favorite dinner recipe. It's a crock pot meal and takes 6-8 hours total to cook on low, but you'll need to add stuff to the pot at the 3-4 hour mark. This is important when planning the meal for me, to make sure I can pull it off on a work day or when we are out and about for a long span. It's seriously delicious and Nate and I aren't sick of it yet, plus two out of three kids enjoy this dish as well. That's about as good as it gets around here, folks.
(not the most beautiful picture but I promise it's tasty).
Chicken Burrito Bowls (modified from this recipe at The Kitchn)
-3 chicken breasts (can be frozen solid)
-1 14 oz can of diced tomatoes
-1/2 cup of chicken stock
-2 tsp of chili powder
-2 tsp of salt
-1/2 tsp of cumin
-1 15 oz can of black beans
-1 cup of frozen corn (I have used canned corn and it works, too)
-rice (prepared separately, we like brown rice)
In the morning:
Put the chicken breasts, tomatoes, chicken stock, and chili powder, salt, and cumin in the slow cooker. Cook on low for 3-4 hours.
Add the black beans and corn. Cook on low for another 3-4 hours
An hour before serving, remove the chicken and shred. Place back in crock pot and turn to 'warm' if possible.
Make rice separately---I did NOT like trying to cook the rice in with the chicken burrito bowl recipe.
Place rice down first, then the crock pot dish. Is best in a bowl (shocking, with the name and all). We usually top with chopped avocado, sour cream, shredded cheese, and sometimes salsa or cilantro. Serve with tortilla chips on the side, or sometimes we will make these into nachos like the picture shows above. Also delicious to put inside a flour tortilla for a 'real' burrito.
YUM. Saves pretty well as left overs but I haven't tried freezing it, not sure if the corn and beans would hold up?