Recipe for slow cooker chicken and pinto bean burrito bowl
I'm a gal who loves a good burrito, the overstuffed kind that dribbles down your chin when you bite into it: meat, beans and rice, guacamole, maybe some sour cream, and salsa, bundled up in a tortilla. I love it all. Everything except the tortilla goes into this slow cooker chicken and pinto bean burrito bowl. You probably have all of the ingredients in your pantry, and the slow cooker works its magic while you're out for the day. You can roll the filling into a tortilla for a traditional burrito, but if you're cutting down on carbs, like we are, you'll love it in a bowl. All you have to do is add some fresh garnishes -- avocado, chopped cilantro, sour cream, shredded cheese -- and you can sneak a few tortilla chips on the side.
Slow cooker chicken and pinto bean burrito bowl
3 lbs boneless, skinless chicken breasts, sliced in half lengthwise
10-oz can Ro*Tel
4-oz can roasted green chiles
1 medium onion, diced
1 Tbsp ground cumin
1 Tbsp chili powder
Juice of half a lime (reserve the other half for garnish)
1 tsp agave nectar
15-oz can pinto beans, rinsed and drained
2 cups cooked long-grain white rice, or brown rice (1 cup rice cooked with 2 cups water)
Optional toppings: avocado slices, shredded cheese, chopped cilantro
In a 4-1/2- or 5-quart slow cooker, place the chicken pieces.
In a small bowl, stir together the Ro*Tel, chiles, onion, cumin, chili powder, lime juice and agave. Pour the mixture over the chicken, and add 1/4 cup of water.
Cover, and cook on LOW for 5 hours, giving a stir halfway through the cooking time.
Remove the chicken from the cooker and set aside to cool for 5 minutes in a mixing bowl.
While the chicken is cooling, turn the cooker to HIGH, and add the beans to the cooker.
Using two forks, shred the chicken. Return the chicken to the cooker and stir gently to combine with the liquid and beans. Then, add the cooked rice, and stir again to combine. Cover, and continue to cook on HIGH for 30 minutes, until most of the liquid is absorbed.
Serve hot, topped with avocado slices, grated cheese or cilantro, and a squirt of lime juice. Or, remove from the slow cooker into smaller containers; allow to cool completely, then refrigerate or freeze.
More recipes in The Perfect Pantry:
Black bean and brown rice burrito
Pinto bean ravioli
Bailout bean soup
Slow cooker vegetarian chipotle baked beans
Slow cooker vegan spicy pinto bean chili with corn and kale
Other recipes that use these pantry ingredients:
Semi-homemade refried beans, from Pinch My Salt
Spicy game day chili beans, from Sass & Veracity
Roasted vegetable burritos, from Budget Bytes
Beef and bean burritos, from The Pioneer Woman Cooks
Pineapple chicken burritos, from Real Mom Kitchen