Slow Cooker Chicken Burrito Bowls
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;
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
See More At : thekitchn.com
