Chicken Burrito Bowls

This quarter I'm working until 6 or 6:30 on Mondays and Wednesdays so I've returned to my crock pot as a main way to get supper on the table.  This was a new recipe that I came up with one day by tossing a bunch of stuff in a crock pot when I hadn't planned ahead very well but it turned out yummy.  This is a great filling for burritos but we ended up making "burrito bowls" - sort of a variation on a taco salad.  .  I bought the flour tortilla bowl / boat things from Vons and put a bunch of shredded lettuce on the bottom and topped it with the chicken filling.  My girls ate theirs in tortillas like tacos.

Chicken Burrito Bowls (serves 4-6)

1 can diced tomatoes

1 can diced green chiles

1 can black beans

1/2 cup chicken broth

1/2 cup salsa

1 tsp. cumin

1 tsp. chile powder

1/2 tsp. salt
1 T dried onion (some diced fresh onion would work too - maybe 1/4 cup)

4 boneless skinless chicken thighs
1 cup cooked white rice

For serving (optional):  shredded lettuce, tortillas, tortilla bowls, shredded cheese, sour cream, more salsa, avocados, cilantro

Place the tomatoes, chiles, beans, broth and salsa in the crockpot and stir.  Place the chicken thighs on top and sprinkle the spices over the top of everything.  Cook on low for 5-7 hours.  Shred the chicken with a fork and give the whole thing a stir.  Stir in the cooked rice.

Serve over lettuce, in tortillas, in bowls, or by itself.  We like to add cheese and more salsa or avocados if we have them!  It's good with tortilla chips to dip into it or as a nacho topping.