When it comes to cooking, I’m definitely not a pro. Far from it actually, that’s why I married someone who owns a restaurant.
But, I am trying to learn. So welcome to this fun, smokey, sometimes burnt journey of Chef Jillian.
I need easy, at least a few days a week. This recipe is so easy, it’s one I recommend to my early-20’s brother who would rather go through the drive-thru four times a day than cook a meal in the kitchen. IT’S THAT EASY.
I tend to make this on Sunday afternoons, cook it for four hours, eat till my belly wants to explode and take the rest for lunches throughout the week. It’s also perfect for freezing and put luck meals!
Plus the four key ingredients are probably in your fridge right now
Check the recipe below, I tried to take as many pictures as I could but by the time this bad boy was done I couldn’t take the sweet smells and my stomach was grumbling, I devoured my whole serving and licked the bowl.. so no finished product picture. Whoops.
Crock Pot Burrito Bowls
|Prep time||5 minutes|
|Cook time||8 hours|
|Total time||8 hours, 5 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Serve Cold|
- 2lb Chicken Breast
- 1 jar Salsa (16 oz)
- 1 can Beans (Black or Kidney (drained))
- 1lb Frozen Corn
- 1/4 cup Water
- 1 tablespoon Chili Powder
- 1 tablespoon Minced Garlic
- 1/2 tablespoon Cumin
- 1 teaspoon Paprika
- Salt and Pepper (To Taste)
- 3 cups White Rice
- 8oz Shredded Cheese (Mexican Blend or Cheddar)
- 4oz Green Chilies
- 1 cup Diced Tomatoes
- 2 cups Shredded Lettuce
- 1 can Black Olives (Sliced)
Add any other taco/burrito favorites to transform this easy recipe into your own!