Slow Cooker Chicken Burrito Bowl with Sweet Potato Rice

My life would be complete if Chipotle had a sweet potato rice option. This meal turned out so delicious! I ended up changing the original recipe up a little bit to make this paleo, so if you like beans and corn check out the link below. Instead of those ingredients I added green peppers to the crock pot and topped with salsa and sliced avocado to complete this amazing paleo burrito bowl. I also used five sweet potatoes instead of three so I could get enough carbs in each meal (7.5oz of sweet potato in six meals). Since this ended up being a ton of sweet potato rice, I roasted it in the oven instead of adding it back to the crock pot like the recipe calls for. I have tried to fit this much sweet potato in the crock pot once before and my crock pot is just not big enough for all of that. Anyways, this burrito bowl turned out amazing! Try this one out and don’t forget to garnish with all your favorite toppings!
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Slow Cooker Chicken Burrito Bowls with Sweet Potato Rice
Ingredients:

• 2 pounds boneless skinless chicken breasts
• 1 14.5-ounce can diced tomatoes
• 2 green peppers, diced
• 1 cup chicken stock, divided, plus more if needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 3 large sweet potatoes (I used 5)
• ¼ cup chopped cilantro, to garnish
• 2 avocadoes, peeled, pitted and diced
• ¼ cup diced scallions
• Salsa

Directions:

1. Combine the chicken breasts, diced tomatoes, diced green peppers, half of the chicken stock, chili powder, salt, cumin, and oregano in the bowl of a slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on high for 2 hours.
2. Meanwhile, peel the sweet potatoes and cut into 1-2" pieces. Then, transfer the sweet potato to a food processor and pulse until rice-like, working in batches. Rice all of the sweet potato noodles and set aside.
3. Remove the lid and add the sweet potato rice and the remaining chicken broth. Replace the lid and continue cooking on high for another 2 hours. Cooking is done when the rice is tender.

​Original recipe found here