Slow-Cooker Chicken Burrito Bowls
I made this a while ago and it was ok, but was bland- I guess living in AZ we have some high standards on Mexican inspired food. Given my stubborn nature, I decided not to give up on the recipe. I added 1/2 diced onion, 2 cloves of garlic and and adobe chili pepper to the tomatoes and tossed in in the crock pot with the chicken. After 5 hours, I took the chicken out, shredded it and then used my immersion blender on the tomato mixture. I tossed the chicken back in, with the beans and corn. I did make the rice separate, but it was perfect. It had way more flavor than the first time, and the family said, "It taste way better than the first time you made this". So I think I've saved it. We served it with limes, cilantro, diced tomatoes, shredded cheese, sour cream and guacamole. The teenagers favorite spot for food is Chipotle, but they did say that mine was better.
INGREDIENTS
- 1 (14.5-ounce) can diced tomatoes
- 1 cup uncooked brown rice
- 1 cup frozen corn kernels
- 1 cup low-sodium chicken broth, plus more as needed
- 2 teaspoons chili powder
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
- 1 (15-ounce) can black beans, drained and rinsed
- 2 teaspoons salt
- 1 teaspoon ground cumin
- Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
See More At : thekitchn
