Easy Crock-Pot Chicken Burrito Bowls

twohealthykitchens.com

Sheri

1 ½ pounds boneless, skinless chicken breasts

1 1.25-ounce packet low-sodium taco seasoning (see note)

1 ½ cups fresh or frozen corn kernels (from about two ears of corn if using fresh)

1 15-ounce can black beans, rinsed and drained (preferably organic or reduced-sodium)

½ cup finely chopped onions

1 16-ounce jar of your favorite salsa

1 10-ounce can diced tomatoes and green chilies with juice (such as Ro-Tel)

½ cup finely chopped cilantro

Brown rice, cooked and hot, for serving

For serving: your choice of optional toppings such as shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Directions at twohealthykitchens.com

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