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Simple Slow-Cooker Chicken Burrito Bowls
If you're a fan of Chipotle, you'll love this recipe for an easy to make chicken burrito bowls out of the slow cooker.
Equipment
- 2.5 - 3.5 quart slow cooker or crockpot
Ingredients
- 1 tsp Cumin
- 2 tsps Salt
- 2 tsps Chili Powder
- 1 lb Chicken Breasts (skinless, boneless)
- 1 cup Brown Rice
- 1 can Black Beans (15-ounce)
- 1 cup Chicken Broth (low sodium)
- 1 cup Corn (frozen)
- 1 can Diced Tomatoes (14.5-ounce)
Instructions
- Place the chicken, chicken broth, diced tomatoes (with juices), cumin, chili powder, and salt in the slow cooker or crock pot.
- Lightly mix combination, then cover and cook on low setting for 3-4 hours.
- Take the lid off the slow cooker to mix in rice, beans, and corn.
- Place cover back on and continue cooking on low setting for 3-4 hours.
- During the last hour, check the rice periodically stirring once or twice to ensure rice cooks evenly, while adding more chicken broth if mixture appears to be dry.
- The cooking is done once the rice is tender; if there is excess liquid left in the slow cooker after the rice is done cooking, uncover slow cooker and cook on high setting to evaporate remaining liquid.
- Using two forks, shred the chicken into bite-size pieces either in the slow cooker or on a cutting board (if you prefer to keep separate).
- After breaking up the chicken, mix in the rice combination and seasoning as needed.
- It's recommended to serve in bowls with your selection of toppings.
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