For the kids, we just added cheese and plain Greek yogurt (instead of sour cream). I topped my burrito bowl with lime, salsa, peppers, avocado, and plain Greek yogurt ( I skipped the cheese since I wanted avocado). We all went to bed with happy tummies.
Crock Pot Chicken Burrito Bowls
1-2 lb chicken breasts
1 16 oz can chicken stock
1 cup salsa
1 tsp chili powder
1 tsp garlic powder
1/2 cayenne pepper
pepper and sea salt to taste
1 16 oz can black beans, drained thoroughly
2 cups brown rice
3 cups water
Any toppings you may want to add
In crockpot, pour chicken stock over chicken breasts. Cover with salsa and add seasonings. Cover and cook on low for 4-6 hours. Remove chicken, add rice, water, and beans. Increase heat to high, replace lid, and cook for 40-60 minutes. In the mean time, shred the chicken and place in microwave or oven to keep warm. Return chicken to crockpot and let it reheat for 20 minutes.
Add a scoop to a bowl and top how you desire. Makes 6-8 servings. Counts as 1 yellow, 1/2 red, and whatever other containers for your toppings.