Chicken Burrito Bowls – Slow Cooked

INGREDIENTS:

1 to 1 1/2 lbs          Chicken Breasts or Thighs, boneless, skinless

2 can (14.5 oz)        Tomatoes, diced

1 to 1 1/4 cups        Chicken Stock, divided

2 tsp                        Chili Powder

2 tsp                        Salt

1 tsp                        Cumin

1 cup                       Brown Rice

1 can (15 oz)           Black Beans, drained and rinsed

1 cup                       Corn, frozen

Optional: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded cheese.

DIRECTIONS:

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in a bowl of 2 1/2 to 3 qtr slow cooker. Make sure the chicken is covered. Cover with the lid and cook for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. 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 rice is tender – if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time should be between 6 – 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and mix it into the rice, to you can transfer it to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or seasoning to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of the burrito mix.