Crockpot Chicken and Quinoa Burrito Bowl

Name: Crockpot Chicken and Quinoa Burrito Bowl
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 6 servings
Cuisine: American,Tex-Mex
Ingredients: 1 pound chicken thighs, boneless skinless; 1 cup chicken broth; 1 (14 1/2-ounce) can diced tomatoes, or tomato puree; 1 onion, chopped; 3 cloves garlic, chopped; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon coriander; 1 cup quinoa, rinsed; 1 bell pepper, finely chopped or thinly sliced; 1 (15-ounce) can pinto beans, or black beans, drained and rinsed; 2 cups grated cheddar cheese

A slow cooker chicken burrito-style bowl features quinoa instead of rice and can be topped as desired.

⭐ 4.2 (43 reviews) Prep: 10 minCook: 300 minTotal: 310 minYields: 6 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

American Tex-Mex

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Instructions

Combine chicken, broth, tomatoes, onion, garlic, chili powder, garlic powder, and coriander in a slow cooker; cook on high for 3 hours.
Remove chicken, shred it, then return it to the slow cooker. Stir in quinoa, bell pepper, and beans; continue cooking on low for 2 hours.
Sprinkle with grated cheese and cook until melted.
Serve the chicken and quinoa in bowls, allowing individuals to add preferred garnishes.

Nutritional Info (per serving)

Calories: 404 kcal

Carbohydrate: 25 g

Cholesterol: 130 mg

Fiber: 7 g

Protein: 34 g

Saturated Fat: 9 g

Sodium: 872 mg

Sugar: 3 g

Fat: 20 g

Unsaturated Fat: 0 g