Chicken Burrito Bowls (Slow Cooker)

Makes 4 servings

• 2 pounds boneless, skinless chicken (any combination of breasts, thighs or leg quarters)

• 1 onion, diced

• 4 cloves garlic, minced

• 1 (8oz) can tomato sauce

• 1 (14.5oz) can diced tomatoes

• 2 teaspoons oregano

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 4 cups cauliflower “rice” (see recipe HERE)

• 2 cups black beans, cooked and drained

• 2 tomatoes, chopped

• 2 avocados, sliced

• 2 handfuls of fresh cilantro, diced

• 2 fresh limes

Instructions

1. Combine chicken, onion, garlic, tomato sauce, diced tomatoes, and spices in a slow cooker.

2. Cook for 4 hours or until chicken is thoroughly cooked and easily pulls apart.

3. Shred or pull apart chicken with a fork.

4. On each plate, arrange chicken, cauliflower “rice,” and black beans.

5. Top with tomatoes, avocado, and cilantro.

6. Squeeze lime juice over each plate and serve.