Slow-Cooker Chicken Burrito Bowls (Jen's recipe) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 to 1½ lb boneless skinless chicken breasts, thighs, or a mix
1 (14.5 oz) can diced tomatoes
1 cup low-sodium chicken broth, plus more as needed
2 tsp chili powder
2 tsp salt
1 tsp ground cumin
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn kernels
optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
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Directions: |
Directions:Combine chicken, diced tomatoes, and their juices, chicken broth,chili powder, salt and cumin in a 2½ to 3 ½ 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 - uncover and stir in the beans, rice, and corn - cover and continue cooking on the low setting for 3 to 4 hours more - check 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 - cooking is done when the rice is tender - if the rice is done but there is still liquid left in the slow cooker, uncover and cook on high setting to let the liquid evaporate - remove chicken and use 2 forks to shred the chicken into bite sized pieces - return to the slow cooker and mix into the rice - serve with a selection of toppiings |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:8 hours |
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