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Thursday, 12 November 2015

Crock Pot Turkey Burrito Bowls

I am testing out Crock Pot recipes for my 5 Day Crock Pot Meal Plan Group that starts on Monday November 30th! 

I've been searching clean eating Crock Pot recipes and making my meal plan for the group!  I can't wait to get the group started!!  
5 nights of crock pot dinners and the rest of your meals planned too! Plus I give you the grocery list and The support of a group doing the same plan all week long! 

If you want to join in, click here and say going to the event! Then make sure I'm your friend on Facebook so I can add you into the private group! 

Tonight we tried Crock Pot Burrito Bowls.  I used turkey instead of chicken as that's what I had on hand.  This recipe was a hit tonight! Asher loved topping his bowl with Greek yogurt and tomatoes. I find that if kids can be involved in the meal making even if it's just in one small way like allowing him to add his own toppings, they seem to eat more and complain less. Bonus!

A word of caution: this makes LOTS of leftovers!!!

We ate this for dinner two nights in a row and still have leftovers!  Given Fraser didn't eat it as he hasn't been well and not eating his usual amount and Asher's helping isn't really a full serving but I'd say this makes 7-8 servings easily.  I am planning to make Turkey Burrito Lettuce wraps tomorrow night with it as long as everyone is willing to eat it another night!   

Crock Pot Turkey Burrito Bowls 

21 Day Fix Portions Estimate: 1.5 Cups of Burrito mixture = 1 Yellow 1/2 Red 1/2 Blue 

Toppings add additional containers: Greek Yogurt (Measure 1/2 Red Container) Tomatoes, green onions (Green), Avocado or Guacamole (Blue)


1 pound boneless, skinless chicken or Turkey breasts about 2 large breasts
2 tablespoons of olive oil
2 cups of low-sodium or homemade chicken broth
1 15 oz can of diced tomatoes, drained or 1 cup salsa
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of whole grain brown rice
1 1/2 cups of shredded white cheddar cheese


Place chicken breasts in slow cooker.

Sprinkle taco seasoning over top chicken and drizzle with olive oil. 

Pour chicken broth over chicken breasts and stir in canned tomatoes or salsa. 

Cook on low for about 4 hours, or high for 2 hours until chicken reaches 165 degrees. 

Remove chicken breasts from slow cooker and cut into bite sized pieces. 

Turn slow cooker to high and stir in brown rice and black beans. 

Let cook 30-45 minutes on high, or until rice is tender.

Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.

Serve with fresh diced tomatoes, plain Greek yogurt or sour cream, green onions, avocados or guacamole.


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