I’m going to share one of my absolute favorite recipes here. I got it from a good friend of mine, Genevieve, aka “G.” She found something special with this one! It’s super easy – all you have to know how to do is work a Crock-Pot!
Crock-Pot Chicken Burrito Bowl
1-2 pounds of boneless skinless chicken breast
1 14.5-ounce can of diced tomatoes
1 cup chicken stock (you can add more if necessary)
2 tsp salt
1 tsp cumin
2 tsp chili powder
The above ingredients are what I call the “base” for this recipe. There are a couple options you can add to make it a moderate or lower carb dish. If you want it more moderate on carbs (and more delicious), add a 15-ounce can of black beans and 1 cup of frozen corn. You can even add in some white or brown rice if you really want to make this off-the-charts good. If you want a lower carb option, I like to chop up fresh onion, celery, peppers, and mushrooms and add those in. Both options are super delicious!
First, combine the chicken breasts, diced tomatoes, spices, and ½ cup (ish) of chicken stock. Cook on low for 3-4 hours. Then, add in whatever else you decided to put in as stated above. Cook for another 3-4 hours. Total cooking time should be about 6-8 hours, depending on how much chicken you use. If you go with 2 pounds of chicken, I would cook for 8 hours.
SO easy and SO delicious! Wait – I’m not done yet. The best part is the toppings you put on once it’s time to eat. My favorites are shredded cheese, avocado, and salsa. Seriously, it tastes like a burrito in a bowl.
Macros (for just the base; if you’re using 1 pound of chicken)
Calories: 580 (depending on what type of chicken and tomatoes you use)
Protein: 110 g
Carbs: 25 g
Fat: 4 g
You’ll obviously have to adjust your macros depending on what other ingredients and toppings you decide to add.
I can’t recommend this recipe enough! I guarantee once you try it, you’ll want to make it every week. Plus, it’s an easy meal prep go-to! Let me know what you think #JYMArmy! Stay #JYMArmyStrong!