During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.
Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn, and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.
Find more weeknight meal ideas at milkmeansmore.org.
Slow Cooker Chicken Burrito Bowls
Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes, Cook time: 4-8 hours, Servings: 6
Ingredients:
1 jar (16 ounces) chunky salsa
1 pound boneless, skinless chicken thighs
2 1⁄2 cups low-sodium chicken broth 2 teaspoons chili powder
1 can (15 1⁄2 oz.) black beans, rinsed and drained
2 cups instant brown rice
1 cup corn kernels, fresh or frozen
Toppings:
chopped avocado, for garnish
chopped cilantro, for garnish
chopped red onion, for garnish
chopped tomatoes, for garnish
lime wedges, for garnish
sour cream or Greek yogurt, for garnish
shredded Colby Jack cheese, for garnish
In slow cooker, stir together salsa, chicken, broth, and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high or until rice is cooked through.
Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream, and cheese.
Source: United Dairy Industry of Michigan
