Burrito Bowls Slow Cooker (Print Version)
# Ingredients:
→ Base
01 -
1 can (14.5 oz) diced tomatoes
02 -
1 cup chicken broth, reduced-sodium
03 -
1 teaspoon cumin powder
04 -
2 teaspoons salt
05 -
2 teaspoons chili powder
06 -
1 to 1½ lbs boneless, skinless chicken thighs or breasts
→ Add Later
07 -
1 cup brown rice, uncooked
08 -
1 bag (15 oz) frozen corn kernels
09 -
1 can (15 oz) black beans, rinsed and drained
→ Optional Toppings
10 -
green onions, diced
11 -
lettuce, shredded
12 -
hot sauce
13 -
small avocado pieces
14 -
shredded cheese
15 -
cilantro, chopped
16 -
sour cream
17 -
your favorite salsa
# Instructions:
01 -
Dump the chicken, tomatoes, broth, and spices into the slow cooker. Let it cook on LOW for 3-4 hours.
02 -
Toss in the beans, corn, and rice. Keep cooking on LOW for another 3-4 hours or until the rice softens.
03 -
Shred the chicken—either mix everything together or leave it separate. Fix the flavors if needed, and serve with your choice of toppings.
# Notes:
01 -
Peek at the rice during the last hour to see how it's doing.
02 -
If things start getting too dry, pour in a bit more broth.
03 -
Switch to HIGH if you need to cook off extra liquid faster.