Tuesday, May 12, 2020

Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls
about 7 cups
6 to 8

8 hours


  • 1 to at least one 1/2 pounds boneless skinless fowl breasts, fowl thighs, or a mix
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup low-sodium fowl 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


  • Combine the chicken, diced tomatoes and their juices, fowl broth, chili powder, salt, and cumin in a 2 1/2- to a couple of 1/2-quart slow cooker. Make sure the fowl is protected with liquid, adding more broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
  • 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 fowl broth if the mixture seems dry. Cooking is achieved whilst the rice is gentle - if the rice is achieved but there may be still liquid left in the slow cooker, find and cook on the HIGH setting to allow the liquid evaporate.
  • Use 2 forks to shred the fowl into bite-sized pieces. You can do this equally in the slow cooker itself and then mix it into the rice, otherwise you'll be capable to transfer the fowl to a clean chopping board when you occur to pick to hold it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a type of toppings.


  • Cooking the rice separately: If you won't be dwelling in order to add the rice to the slow cooker, you'll be capable to skip this step and cook it separately on the stovetop merely before serving (use these directions). To regulate 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 beans and corn and cook for 30 minutes more, or until warmed through, while you're cooking the rice (omit the rest fowl broth).

  • Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup low-sodium vegetable broth, spices, rice, black beans, and corn in the slow cooker. Cook on the LOW setting for 3 to 4 hours, until the rice is gentle and has absorbed all the liquid. Stir once or twice toward the cease of cooking to make sure the rice is cooking evenly.

  • Beyond burrito bowls: Besides burrito bowls, you'll be capable to make use of this filling to make common tortilla-wrapped burritos or freezer burritos.

  • Storage: The burrito mixture will hold for 1 week refrigerated or for 3 months in the freeze
Slow Cooker Chicken Burrito Bowls
4/ 5