Monday is here again?? That was fast.
I hope you all had a fabulous weekend. I had a great time with friends and family in Georgia for Baby D’s first shower (details on Thursday’s post). It was busy, exciting and I didn’t black out once 😉
But I got home late afternoon yesterday, went out to eat with my baby daddy to wish him a happy pre-father’s day and crashed hard last night. That leaves me totally unprepared for this week’s menu.
I figured that with it being summer and all, maybe some of you had the same experience of a busy weekend, so I thought I’d share an easy meal to make when you don’t have time to cook! It’s a set-it-and-forget-it slow cooker method that I tried out last week and it worked brilliantly!
Slow Cooker Burrito Bowls
- Green pepper
- Chicken breasts
- black beans
- toppings of your choice: plain Greek yogurt, shredded lettuce, cheese, avocado, cilantro, quinoa, brown rice, spinach, etc.
In the morning I loaded up the slow cooker with my sliced onion and pepper as a base layer.
I topped it with two Smart Chicken chicken breasts
and covered them in good, old-fashion Pace salsa.
I set the cooker on low and left it for about 7-8 hours.
When I returned, it looked like this:
Without even removing the chicken from the cooker, I stuck two forks in there and easily pulled it all apart. I removed a spoonful or two of the juice, but the extra liquid is actually pretty handy because it is reabsorbed once you shred the chicken and mix it all together.
Drop the setting to low to keep the mixture warm while you prepare the toppings.
Then, everyone can assemble however they please!
My bowl started with a base of spinach, then I added on black beans, the chicken, peppers and onions, sliced tomato, avocado, some shredded cheese, Greek yogurt and fresh cilantro.
You could always throw this all in a tortilla and have real burritos, too 🙂
Do you put your slow cooker away when the weather warms up?
I don’t! I love using this handy cook tool year-round!