My friend Amanda introduced me to the slow cooker a few years back and since then, it's quickly become one of my most loved kitchen gadgets. Like myself, Amanda is a busy personal trainer who works long hours, yet still wants to eat healthy, nutritious meals. Food prep can be labour-intensive, but it doesn't have to be. Not only is using a slow cooker easy, "Just set it and forget it," it's also extremely versatile. The possibilities are endless; I've made so many great dishes including lasagna, soups, and stews, however, this recipe created by Amanda for her blog @ www.setsandrecipes.com is my all-time favourite! These burritos are easy to make, rich in flavour and packed with protein. Buen provecho!
See Amanda's original blog post below:
Sunday, 28 September 2014
Mucho Burrito is my favourite fast food (I'm told it is similar to Chipotle, but Ottawa doesn't have one of those, so I've never tried it). This slow cooker recipe can either be used to stuff a tortilla to achieve a similar flavour to Mucho, or it can be served over brown rice and topped with shredded cheddar, salsa, guacamole or sour cream. When choosing canned vegetables, I recommend 'no salt added' varieties to keep sodium content down. Chopped green chilies can be found in the Mexican section of the grocery store. I used Old El Paso brand chilies.
3 boneless, skinless chicken breasts
14 oz canned diced tomatoes, drained
19 oz canned black beans, drained
1 can chopped green chilies
1 cup frozen corn
2 tsp chili powder
1 tsp cumin
1 cup chicken broth (no salt added)
Black pepper, to taste
Drain black beans and diced tomatoes and place in slow cooker pot. Add green chilies and corn. On top, layer chicken breasts and then season chicken with chili powder, cumin and black pepper. Pour broth in and place lid on for four hours on high. When four hours is complete, remove lid and break up chicken into chunks using a wooden spoon.
Serve over brown rice or on a tortilla and top with cheese, salsa, guacamole or sour cream.
Nutrition (including 2/3 cup cooked brown rice per serving)
Posted by Amanda Firby