Ingredients
For the Slow Cooker Chicken
-
4 boneless, skinless chicken breasts
-
1 ½ teaspoons cumin
-
1 ½ teaspoons paprika
-
¼ teaspoon chili powder
-
1 teaspoon garlic powder
-
½ teaspoon onion powder
-
1 teaspoon kosher salt
-
1 yellow onion, diced
For the Burrito Bowls
-
2 cups cooked quinoa or brown rice
-
2 cups cooked black beans
-
1 cup guacamole
-
1 cup salsa
-
½ cup chopped cilantro
-
Shredded cheese
-
Sour cream
Instructions
-
Place the chicken breasts in the slow cooker and sprinkle with all of the seasonings and diced onion.
-
Toss to evenly coat the chicken.
-
Cook on low for 2 hours, or until the chicken is tender and cooked through.
-
Shred the chicken using two forks.
-
To build your bowls, add a scoop of quinoa or rice to each bowl and top with shredded chicken, black beans, and your favorite toppings.
Notes
-
This shredded chicken is great for meal prep and can be used throughout the week in tacos, burritos, quesadillas, or salads.
-
Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
