Crockpot Burrito Bowls

Its BACK TO SCHOOL and back to the crockpot life!

Crockpot burrito bowls

Our evenings are busy and I’m sure your evenings are too!

This was a simple meal that can really be tweaked and served different ways to meet your and your family’s likes and dislikes!


  • 2 pounds boneless, skinless chicken breasts about 4 large breasts
  • 1 large onion, diced
  • 1 red pepper, diced 
  • 4 gloves of garlic, minced
  • 1.5 TBS fajita seasoning 
  • Sea salt and ground pepper to taste
  • 4 cups of low-sodium chicken broth
  • 1 28 oz can of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 2 cups of whole grain brown rice


  • Shredded colby jack cheese (optional)
  • Greek Yogurt (for sour cream substitute)
  • Tortilla chips for a crunch!
  • Crockpot liner for easy clean up (highly recommended)
  • Avocados/Guacamole
  • Fresh Spinach (serve as a salad)


  1. Line crockpot with liner
  2. Place chicken breasts in crockpot and cover with chicken broth, canned tomatoes, diced onions and peppers, minced garlic,fajita seasoning sea salt and pepper.
  3. Cook on low for about 6 hours.
  4. Remove and shred chicken breasts from crockpot. 
  5. Turn slow cooker to high and stir in rice and black beans.
  6. Let cook approximately one hour on high, or until rice is tender.
  7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
  8. Serve with toppings of your choice
  9. ENJOY!

Serving Size: 1.5 Cups

21 Day Fix: 1 Yellow, 1 Red, 1 Green – optional toppings will impact your containers! 

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