Wednesday, April 22, 2015

Crock Pot Jalapeno Ranch Chicken Burrito Bowls

Yes, I'm still (impatiently) waiting for the warm weather to arrive. We actually had a little snow today! Um...I think Mother Nature is getting confused. So, another spicy meal is on the menu tonight. I needed a little heat to warm me up and you can't go wrong with these flavor combos. Jalapeno, Ranch, and Chicken? Yes, please! I'll admit, I do make Burrito Bowls often but rarely with chicken and this easy recipe is made in the Crock Pot so it makes the perfect meal for a busy weeknight!

Crock Pot Jalapeno Ranch Chicken Burrito Bowls
Serves 4
Cal 329, Carbs 48, Fat 3.7, Fiber 1, Protein 26.2

16 oz. boneless skinless chicken
1 tsp. spicy dry ranch seasoning
1 tsp. taco seasoning
1 can chopped green chiles
1/4 cup Archer Farms Jalapeno Ranch Dip
1/4 cup reduced fat sour cream
1 cup reduced fat shredded cheese
1/2 cup black beans, rinsed and drained
4 cups cooked rice
shredded lettuce, tomatoes, cheese, tortilla chips for additional toppings, if desired

Arrange chicken in bottom of crock pot. Sprinkle ranch and taco seasoning over chicken. Pour in chilies, dip, beans, and sour cream. Cover and cook on low 3-4 hours. Shred chicken, stir, and evenly serve over one cup cooked rice. Serve with additional ingredients of your choice. Enjoy!


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