Slow-Cooker Chicken Burrito Bowls
1 to 1 1/2 lbs boneless skinless chicken breasts, chicken thighs, or a blend
1 14.5-oz can diced tomatoes
1 C chicken stock, divided, plus more if required
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne pepper, optional
1 tsp cumin
1 C brown rice, not quick cooking rice
1 15-oz can Goya black beans, drained and rinsed
1 C frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
1. Add the chicken breasts, diced tomatoes, one and a half cup of chicken stock, chili powder, salt, and cumin in the dish of a 2 1/2- to 4-quart crockpot. Make certain the chicken is covered, and combine additional stock if required. Cover with the lid and cook on low for three to four hours.
2. Lift the lid and combine the rice, black beans, frozen corn, and the remaining chicken broth. Return the lid and continue cooking on high for another three to four hours. Examine the rice regularly in the last hour of cooking, stirring a few times to make certain the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is finished when the rice is tender — if the rice is finished while there is still liquid left in the slow cooker, remove the lid and continue to cook on high to let the liquid evaporate.
→ Total cooking time from start to finish is six to eight hours.
Use two forks to shred the chicken into bite-sized pieces. You can do this in the slow cooker itself and then mix it into the rice, or you can carry the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a variety of toppings. The burrito mixture will last for one week refrigerated or three months in the freezer. This recipe makes about seven total cups of burrito mix.
Source The kitchn
Court’s Cooking notes to prepare the rice separately: If you are not going to be home to combine the rice to the slow cooker, you can skip this step and cook it separately on the stove just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for six to eight hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock)