Crockpot Chicken and Quinoa Burrito Bowls
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Prep Time:
15m
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Cook Time:
5h
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Total Time:
5h 30m
Ingredients
- 1 c Chicken broth
- 1 lb Chicken thighs, boneless, skinless
- 14 oz Diced tomatoes (1 can)
- 1 Red onion, chopped
- 3 Garlic cloves, minced
- 2 tsp. Chili powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Parsley
- 1/2 tsp. Salt
- 1 c Quinoa, rinsed (uncooked)
- 15 oz Pinto or black beans (1 can, drained and rinsed)
- 2 c Cheddar cheese, grated
Instructions
- In a slow cooker/crockpot, combine broth, chicken, tomatoes, onion, garlic, chili powder, garlic powder, parsley, and salt. Cook on high for 3 hours.
- Remove the chicken and shred it with two forks. Put the shredded chicken into the slow cooker and add quinoa and beans. Cook on low for 2 more hours.
- Sprinkle grated cheese on top. Cover until the cheese melts.
- Spoon the mixture into individual serving bowls, topping with any additional garnishes you like.