These chicken burrito bowls only require five minutes of hands-on prep time — the rest of the work is done by your slow cooker. Slow Cooker Dinner, Slow Cooker Sausage, Slow Cooker Chicken, Slow Cooker Pot Roast, Slow Cooker Recipes Healthy, Slow Cooker, Slow Cooker Beef, Slow Cooker Beef Stew
Total time:
Yield: 6 Servings
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 And so on.
Instructions:
First of all. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-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.
And now, Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the 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 the HIGH setting to let the liquid evaporate.
Next step is, Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.
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