We are so excited about this new cookbook! Skinnytaste Fast and Slow by Gina Homolka, the founder of the widely adored blog Skinnytaste, is coming out on October 11th and it’s everything we could want and more. All of the recipes come together in a snap—whether in a slow cooker or in the oven or on the stovetop. Slow-cooker recipes are perfect for busy weeknight dinners and this chicken burrito bowl recipe is no exception!
Keep reading for an excerpt and recipe from Skinnytaste Fast and Slow! And if you order your copy today and submit your proof of purchase to this form, you’ll receive a free 42-page bonus pack! Click here for all the details.
SLOW COOKER CHICKEN BURRITO BOWLS
This is my favorite kind of slow cooker recipe: one that requires very little prep in the morning, so it’s easy to pull together before heading out the door, and at the end of the day it rewards you with a delicious meal that the whole family loves. The burrito mixture couldn’t be simpler, and the taste is delicious. Once it’s done, you pile everything into bowls and dig in!
11⁄2 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
11⁄2 cups store-bought chunky medium salsa
11⁄4 cups canned black beans,* rinsed and drained
11⁄4 cups frozen corn kernels
1⁄2 teaspoon garlic powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
PICO DE GALLO
1 cup chopped tomato
1⁄4 cup chopped scallions
1⁄4 cup chopped fresh cilantro
1⁄2 fresh jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1⁄4 teaspoon kosher salt
4 cups cooked brown rice
2 cups shredded reduced-fat
Mexican cheese blend*
2 cups finely shredded romaine lettuce
*Read the labels to be sure these products are gluten-free.
For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.
Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.
For the pico de gallo: In a medium bowl, combine the tomato, scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until ready to eat.
To serve, place 1⁄2 cup brown rice in each of 8 serving bowls. Top with 2⁄3 cup chicken, 1⁄4 cup shredded cheese, and 1⁄4 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.
PER SERVING 1 bowl
FAT 11 g
SATURATED FAT 4.5 g
CHOLESTEROL 98 mg
CARBOHYDRATE 40 g
FIBER 5.5 g
PROTEIN 30 g
SUGARS 3 g
SODIUM 782 mg
Recipe and photos reprinted from Skinnytaste Fast and Slow by Gina Homolka (Clarkson Potter, 2016).