Slow Cooker Chicken and Pinto Bean Burrito Bowl
- 3 lbs boneless, skinless chicken breasts, sliced in half lengthwise
- 10-oz can RoTel
- 4-oz can roasted green chiles
- 1 medium onion, diced
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- Juice of half a lime (reserve the other half for garnish)
- 1 tsp agave nectar
- 15-oz can pinto beans, rinsed and drained
- 2 cups cooked long-grain white rice, or brown rice (1 cup rice cooked with 2 cups water)
- Produce
- Cumin, ground (1 Tbsp)
- Green chiles, roasted (1 4-oz can)
- Lime, Juice of (1/2)
- Onion, medium (1)
- Pinto beans (1 15-oz can)
- Meat
- Chicken breasts, boneless skinless (3 lbs)
- Cooking & Baking
- Agave nectar (1 tsp)
- Chili powder (1 Tbsp)
- Pasta & Grains
- White rice, cooked long-grain (2 cups)
- Other
- 10-oz can RoTel
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published February 10, 2013 (6 days ago).
37 people saved this recipe.
