If you’re someone who stores their slow cooker in the way back of the pantry until this is your sign to clean off the dust and start using it. Our Slow Cooker Summer series continues with tasty and light recipes. The creator of My Everyday Table, Emily Dingmann stopped by with a delicious burrito bowl recipe perfect for summertime.
Follow Emily at @myeverydaytable for easy and healthy 30-minute dinners
Barbacoa Burrito Bowls
- 3.5–4 lb. boneless chuck roast
- 1 tsp. salt and pepper
- 2 bay leaves
- 4 Tbsp. chipotle peppers in adobo (see notes)
- 4 cloves garlic, minced
- 1 Tbsp. dried cumin
- 1 Tbsp. dried oregano
- 1/4 tsp. dried cloves
1/2 cup chicken broth
Place chuck roast in a 6 qt. slow cooker.
Season with salt and pepper and place bay leaves on top of meat.
Stir together remaining ingredients in a small bowl and pour mixture over meat.
Cook on low for 6-8 hours.
Shred and season with more salt if necessary.
CILANTRO RICE INGREDIENTS
- 1.5 cups dried white rice (like basmati or long grain)
- 1 bay leaf
- 2 Tbsp. lime juice (about 2 Tbsp.)
- 2 Tbsp. lemon juice (about 2 Tbsp.)
- 1/3 cup chopped cilantro
BURRITO BOWL TOPPINGS:
- half recipe of Slow Cooker Barbacoa (about 2.5 cups)
- 1 avocado mashed into guacamole
- 15 oz. can pinto beans
- 2 cups frozen corn
- 2 cups shredded romaine lettuce
4 oz. sour cream
Prepare rice as directed according to package instructions, but add bay leaf into pot.
Prepare guacamole. (Recipe here.)
Rinse and drain pinto beans.
Thinly slice lettuce.
Microwave frozen corn until warm.
Heat barbacoa until hot.
Put a layer of cilantro rice into a large bowl or plate. Top with slow cooker barbacoa and toppings as desired.