Ingredients:
Chicken:
2 lbs organic, pasture-raised boneless, skinless chicken thighs
1 medium onion, diced
1 bell pepper, seeded and diced
1 cup diced tomatoes (fresh or jarred)
6 garlic cloves, minced
3 tbsp chili powder
2 tbsp cumin
1 tsp paprika
1⁄2 tsp garlic powder
1⁄4 tsp cayenne pepper
2 tsp sea salt
2 tsp freshly cracked black pepper
Dressing:
2/3 cup unrefined, cold pressed avocado oil
1 organic, cage-free egg
1⁄2 tsp mustard
1 tsp lemon juice
1 1⁄2 tbsp fresh lime juice
1⁄2 tsp fresh garlic, minced
3⁄4 tsp sea salt
2 1⁄2 tsp cilantro, minced
Optional Ingredients (use as many as you’d like, or come up with your own!):
Chopped lettuce or spinach
Pico de gallo or salsa
Avocado or guacamole
Diced onion
Sautéed onion and bell pepper
Instructions
1. Add all of the chicken ingredients to your slow cooker and stir well. Cook on low for
6-8 hours. Then, shred the chicken with two forks.
1. When you’re ready to eat, throw together the simple dressing by placing the oil,
egg, mustard, lemon juice, garlic and salt in a medium bowl.
2. Pour mixture into an immersion blender. Blend together until mixture becomes
thick. This should take less than a minute! Stir in the cilantro and lime juice.
3. Add any ingredients you’d like to your burrito bowl, top with the chicken and cilantro
lime dressing. Eat up!
Adapted from: http://livinglovingpaleo.com/2014/06/02/slow-cooker-chicken-burrito-
bowls/