Slow Cooker Chicken Burrito Bowl For One

• servings: 1 serving
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1 (6 ounce) boneless skinless chicken breast (or use boneless, skinless chicken thighs)

1 cup canned diced tomatoes (with the juice)

½ cup low sodium chicken broth

½ teaspoon kosher salt

¼ teaspoon chili powder

¼ teaspoon cumin

½ cup canned black beans (-drained and rinsed)

¼ cup frozen whole kernel corn

Optional: ½ to 1 cup of cooked rice (or serve with shredded lettuce)

Optional toppings: shredded cheese, avocado slices, chopped cilantro, sour cream

Directions

Place the chicken in the bottom of a 1.5 quart or 2 quart slow cooker.

In a small bowl, stir together the diced tomatoes, chicken broth, salt, chili powder, and cumin.

Pour the tomato mixture over the chicken, cover with the lid, and cook on high for 3 hours or on low for 6 hours.

After cooking, remove the lid and shred the chicken using two forks. Add the beans and corn, cover again, and cook for an additional hour.

Taste and add more salt if needed.

Serve the chicken, beans, corn, and tomato mixture over a bowl of rice.

Top with sour cream, shredded cheddar cheese, chopped cilantro, and avocado slices, if desired.

Nutrition

• Calories: 401 kcal
• Total Fat: 1 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0.7 g
• Cholesterol: 1 mg
• Sodium: 565 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 62 g