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Slow-Cooker Chicken Burrito Bowls

Emma Christensen
  • 480 minutes
  • Serves 6 to 8

INGREDIENTS

1

lbs Chicken breasts, boneless skinless

1 15 ounce can

Black beans

1 cup

Corn, frozen kernels

1 14.5 ounce can

Tomatoes

1 cup

Chicken broth, low-sodium

1 cup

Brown rice

2 tsp

Chili powder

2 tsp

Salt

1 tsp

Cumin, ground


NOTES

  • Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop 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 6 to 8 hours on the LOW setting. Add the drained beans and frozen corn and cook for 30 minutes more, or until warmed through, while you're cooking the rice (omit the remaining chicken broth). Substitute half paprika/red pepper flakes for chili powder. Add some oregano

    Jessica Litzenberger • 2019-09-10

5 people Recommend This Recipe