Salsa Crock Pot Chicken Recipe

It’s hard to believe January is almost over! One of my New Year’s goals is to meal prep more consistently.  I find that we are mostly likely to not fuel ourselves well on our busiest days, so having meals ready ahead of time keeps me on track fueling my body no matter how busy I am.  Salsa Crock Pot Chicken is a SUPER easy recipe one of my preceptors during the dietetic internship turned me on to and I have been hooked ever since! Burrito bowls are a staple in our house, we eat them almost every week and this salsa crock pot chicken has really taken our bowls to the next level.

This recipe is also super versatile. You can use the chicken on burrito bowls, tacos, or taco salads! If burrito bowls aren’t your thing, try meal prepping my Turkey Veggie Chili instead.

How to Make a Burrito Bowl:

• Cook quinoa: 2c water + 1c quinoa in pot on the stove.  Turn heat to high and bring to boil.  Reduce heat to medium low and cover. Cook for 12 minutes or until quinoa has soaked up all the water and is light and fluffy.  Remove from heat.  Optional: add 1/2 bundle cilantro (remove stems and coarsely chop) + 1 -2 tsp lime juice + salt.
• Sauté bell peppers and onions: Heat 1 tbsp oil on medium high heat in a skillet.  Slice 1/2 red onion into 1/4 inch strips and 1-2 bell peppers (I like red and yellow) into strips and add to skillet.  Add salt and pepper to taste and sauté until onions and bell pepper are soft and slightly browned in places.  Remove from heat.
• Other ingredients: black beans, avocado, salsa, shredded cheese.
• Combine cilantro lime quinoa + black beans + sautéed veggies + avocado + more salsa + salsa crock pot chicken.  Enjoy!

Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!

Want to share this recipe? Please link back to the original post here, tag @raynorstrengthandnutrition on Instagram and #fueledbyrsn! Happy cooking!