Shredded Chicken Burrito Bowls

Season chicken breast with pampered chef's southwest seasoning and cook slowly in your crockpot throughout the day in chicken broth.

About 30 minute before you are ready to eat:

Shred the chicken

Make rice and beans (I use brown rice and black beans) in your rice cooker or on the stove. I drain the beans and throw them in with the rice so it all cooks together. You can do them seperately if you have picky eaters that don't like beans.

Shredded cheese, and salsa are a must, other taco toppings are also good but not necessary.

In a bowl put the rice and beans, add the chicken on top, with cheese and salsa. Eat. You can also put all the ingredients in a tortilla if you prefer a real burrito.

Basically it is my version of Chipotle (restaurant out here) or Barbeqoa in SLC.