We love using our slow cooker to create delicious and nourishing pregnancy meals. Especially when your schedule is full, putting on the slow cooker in the morning and knowing dinner will be ready when you get home is the best feeling. We hope you love this chicken burrito bowl recipe as much as we do.

| Serves 4-6 |

Ingredients

2 skinless organic chicken breasts or thigh* (400-600g)

1 x 400g can diced tomatoes or fresh tomatoes

1 cup chicken stock

2 tsp chili powder

1 tsp cumin

salt and pepper to taste

1 cup brown rice, soaked and rinsed

1½ cups cooked black beans or 1x400g canned black beans, rinsed and drained

1 cup corn kernels

Optional toppings: sliced capsicum, avocado slices, grated cheese, chopped coriander, sour cream, salsa, diced green onions, baby spinach.

For an extra layer and added crunch, feel free to add organic corn chips and eat with your hands like nachos.

*by using chicken thigh, you’ll increase the iron content of this dish; the darker the meat, the more iron it contains.

Method

Add the chicken, diced tomatoes, chicken stock, rice, black beans, corn kernels and seasoning to a slow cooker. Stir to combine and ensure the ingredients are covered with the stock. If not, add a little bit more. Cover with the lid and cook on low for 3-4 hours.

Use two forks to shred the chicken and serve burrito bowls with your choice of toppings.

Store the burrito mixture in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.