Slow Cooker Chicken Burrito Bowls

This is my absolute favorite kind of slow cooker recipe — one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day. These burrito bowls are full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken. Everything gets cooked right in the pot, so all you need to do is dish yourself a bowl and sprinkle with cheese.

The first few times you make this, pay special attention to the rice. I like using brown rice here because it holds its shape better over longer cooking, but it can be a bit hard to judge exactly when it will be done. I use a basic grocery-store brand of rice and it typically finishes cooking in 3 1/2 hours on low in this recipe; whichever brand or variety you use, I suggest checking it after about 2 1/2 hours to see how quickly it’s cooking and if it needs more liquid. (Speaking of liquid, you’ll get some from the canned tomatoes, so you won’t need to add as much broth as you normally would if you were cooking the rice by itself. Even so, use your best judgement if you think more or less liquid is needed.)

MAKES about 7 cups

SERVES 6 to 8

COOKING TIME 8 hours

INGREDIENTS

• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 (14.5-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth, plus more as needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 (15-ounce) 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

INSTRUCTIONS

Get the full instruction @ thekitchn.com 

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