Crockpot Burrito Bowl

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At least a couple of times a month when I cannot think of anything to cook for dinner, this is my go-to. It is great to eat over rice if you need the carbs, on top of a salad, or over some squash, peppers, and onions.

I like to cook enough to have leftovers but you can leave out some of the chicken without adjusting the rest of the ingredients if you don’t want to cook quite as much.


  • 40 0z. chicken
  • 10oz bag frozen corn
  • 15oz. can of black beans (drained and rinsed)
  • 16oz. jar of salsa
  • 1 tbsp chili powder
  • .5 tbsp cumin
  • .5 tbsp garlic powder
  • .5 tsp oregano
  • .25 tsp cayenne pepper
  • .25 tsp salt or season to taste (I love using Pink Himalayan salt.)

Add everything to crockpot and cook on high for 4-6 hours or on low for 8 hours. Remove from liquid, shred chicken, and enjoy!

1 250g serving = 36p/16c/2f/5fiber without rice and toppings


Check out our last blog post if you need help creating a recipe in My Fitness Pal!