Guys, I just made the easiest dinner of all time. 

 

You see, some may call me “lazy.” I like to think of it as strategic. 

So what, if I try to find quicker and easier ways to do everything? So what, if I like to spend a lot of time on my couch? So what, if I prefer to wear a onesie at all times…

Regardless, my laziness is your treasure. Because I am literally BURSTING AT THE SEAMS with the quickest, easiest, and most delicious recipes out there. (Not-so-humble brag).

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Today, the gift of laziness bestowed upon me the idea of:

Slow Cooker Chicken Burrito Bowls w/ Cauliflower Rice

 

Woooooo baby! Doesn’t that sound delicious AND nutritious?!

And wait? Did you say slow cooker?! WEE DOGGIE let’s jump right in, shall we?! (sorry I’ve had a lot of wine…)

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This is literally the easiest thing in the world. The only prep is to dice up peppers and an onion and to open 2 cans. Even I’m not that lazy…

Once you’ve done your–like what? 10 minutes–of prep in dicing the peppers and onion, you’re ready to start stacking.

In the bottom of your slow cooker, layer 6 boneless, skinless chicken thighs. My slow cooker fits 3 thighs, splayed out, so 2 layers of chicken.

Season the chicken between each layer. In this recipe, I used salt & pepper, cumin, chili powder, cayenne, and poultry seasoning (see my poultry seasoning rant here). Season heavily, because there will be a lot of liquid produced in the slow cooker.

Next, add your peppers and onions. I kept it simple with 2 red and 2 green peppers and 1 large yellow onion.

On top of those, add a small can of diced tomatoes and a small can of black beans. You can use any beans you want, but black beans are my personal favorite. And their starchiness stands up to the slow cook without getting mushy.

Throw the lid and set it and forget it baby! High for 4-5 hours. 

Vic Trick/Slow Cooker Rules of Conduct: Do NOT open the lid of the slow cooker. Doing so releases the built up steam and thus lengthens the cooking time. General rule is to add a half an hour for every time you open the lid. So don’t! 🙂

Once the chicken is easy to pull apart (I just use a wooden spoon and break it up in the slow cooker), reduce the temperature to low and add your riced cauliflower. I bought mine pre-riced cause it’s barely more expensive and way less of a bitch. Unlike me 😉

Let the cauliflower rice chill in there cooking on low for about another hour. When it’s done, serve in a bowl with some Mexican cheeses and maybe a little hot sauce and sour cream. Guacamole if you have it handy, but that’s too much work for lazy ol’ me…

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Happy Eating!