Combine your love of BBQ with the burrito bowl trend with the help of your slow cooker. The additions are easily adapted per your tastes.
I travel a lot. Maybe not the “Oh I went on this grand vacation” kind of travel (although sometimes such as my 30th bday trip) but the “Hey that’s totally driveable for a weekend getaway/check out this cheap flight for my nephew’s bday/we have a free place to stay” kind of travel. Obviously having week-long getaways are preferred but they are not always economical nor do I have unlimited vacation days, so weekend excursions it is. Over the past year I think it’s safe to say we’ve been venturing off somewhere at least 1/3 of the weekends, if not more. Heck we are currently in bewtween back to back weekends attending weddings. Bob grows tired of it, longing for lazy days on the couch. I however, feel like I was put on this earth to explore all that I can and take any chance I get to visit with friends and family even if it means driving 18 hours round trip to only be there for 24 hours (Memphis BBQ fest 2015 – worth it!).
One of my favorite parts of traveling is trying out different places to eat. One of my least favorites? Finding places to eat whilst en route to the destination. It more often than not ends up being Taco Bell, and while I have a weakness for their Cheesy Gordita Crunch and oh god that Breakfast Crunchwrap, sometimes I just want something that’s not fast food. On one desperate journey while trying to pick something off the exit signs before hanger set in, I caved and went for an exit with a Wendy’s. But while pulling into their parking lot my food-finding skills must have been on high alert because I spotted an unsupposing BBQ joint called Big Black Grill and immediately ditched Wendy’s. We ordered a BBQ brisket bowl with BBQ rice and topped with cheese and after wanting to inhale it, we insisted that they check out the Memphis BBQ fest in 2016. If not, we may just need to find reason to pass back through the New Stanton, PA area again. The morale of the story? Places like that need to be advertised on the exit signs instead of the chain fast food places. Maybe someone needs to start charting exits with alternative quick eats. Heck someone pay me to travel and I’ll do it ;-).
This BBQ style burrito bowl recipe I am sharing with you today was inspired by my aforementioned meal and the slow cooker salsa verde bowls which I shared a short while ago. The combination is glorious.
One year ago: Seattle & 99 Bottles of Root Beer on the Wall
Two years ago: Grilled Mac & Cheese Sandwiches
Four years ago: Chocolate Root Beer Bundt Cake
SLOW COOKER BBQ CHICKEN BURRITO BOWLS
1 onion, diced
12 oz. bottle pop of choice (I used root beer)
1.5-2 lb. boneless skinless chicken breasts, fat trimmed
1 (18 oz.) bottle BBQ sauce
2 cups cooked brown rice
1 (20 oz.) bag of frozen BBQ sweet potato fries, cooked (or homemade)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn kernels, drained and rinsed
1/2 cup shredded cheddar cheese
Sliced green onion, for garnish
- Spray the inside of the slow cooker with nonstick spray. Spread the onion evenly on the bottom, lay the chicken on top, and pour the pop over the chicken. Set on low and and cook for 4-6 hours, or until cooked.
- Drain the chicken, shred using two forks, place back in the slow cooker and stir in the BBQ sauce.
- Into four bowls, divide the chicken, rice, sweet potato fries, black beans, and corn. Top with cheddar and green onion. Serve immediately.
Source: Adapted slightly from my Slow Cooker Salsa Verde Burrito Bowls.