Slow Cooker Chicken Burrito Bowls
1½ pounds boneless, skinless chicken thighs, trimmed of fat 1 teaspoon kosher salt
1½ cups store-bought chunky medium salsa
1¼ cups canned black beans,* rinsed and drained
1¼ cups frozen corn kernels
½ teaspoon garlic powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
PICO DE GALLO
1 cup chopped tomato
¼ cup chopped scallions
¼ cup chopped fresh cilantro
½ fresh jalapeño pepper, seeded
and finely chopped
2 tablespoons fresh lime juice
¼ teaspoon kosher salt
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 ½ cup brown rice in each of 8 serving bowls. Top with ⅔/ cup chicken, ¼ cup shredded cheese, and 1 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.
Skinnytaste Fast and Slow page 93