Easy crock pot chicken burrito bowls

JamesB

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

Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken. Pour salsa and canned tomatoes on top.

Cook on high for 4 hours or on low for 6 to 8 hours.

Just before serving, use two forks to shred the chicken. Add cilantro. Stir to combine ingredients.

Serve over brown rice with optional toppings as desired

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