Easy Slow Cooker Burrito Bowls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
02 -
1 (14.5-ounce) can diced tomatoes
03 -
1 cup low-sodium chicken broth, plus more as needed
04 -
2 teaspoons chili powder
05 -
2 teaspoons salt
06 -
1 teaspoon ground cumin
07 -
1 (15-ounce) can black beans, drained and rinsed
08 -
1 cup uncooked brown rice
09 -
1 cup frozen corn kernels
→ Optional Toppings
10 -
shredded cheese
11 -
chopped cilantro
12 -
sour cream
13 -
diced avocado
14 -
salsa
15 -
hot sauce
16 -
diced green onions
17 -
shredded lettuce
# Instructions:
01 -
Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
02 -
Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry.
03 -
Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.
# Notes:
01 -
Rice is done when tender - if excess liquid remains, cook uncovered on HIGH until evaporated
02 -
Can use chicken breasts, thighs, or a mix
03 -
Check rice periodically during last hour of cooking