Skinny Slow Cooker Burrito Bowls
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Seasoned pinto beans and chicken simmer all day, top with desired toppings.
ingredients
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serves: 5
1/2 pound dried pinto beans (8 ounces)
1 pound boneless skineless chicken breasts
3 1/2 cups water
1/2 cup white onion, diced
1 clove garlic minced
1 tablespoon chile powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Nutrition Facts
Skinny Slow Cooker Burrito Bowls
Servings Per Recipe: 5
Amount per Serving
Calories: 263
- Total Fat: 3.2 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 53.6 mg
- Sodium: 541.6 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 7.5 g
- Sugars: 1.8 g
- Protein: 28 g
preparation
1. The night before, soak the beans in water, you can do this in your slow cooker, add enough water to cover, plus a few inches. Let this soak overnight, don't turn on slow cooker yet.
2. In the morning, drain the water off the beans, add the chicken breasts, 3 1/2 cups of water, onion, garlic, chile powder, cumin, oregano, and salt.
3. Stir.
4. Set the slow cooker to Low for 9 hours.
5. After cooking time is done, shred the chicken, you can do this right in the slow cooker with 2 forks.
6. Spoon into bowls, and top with desired toppings.
7. Enjoy!
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