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SLOW COOKER CHICKEN BURRITO BOWLS

SLOW COOKER CHICKEN BURRITO BOWLS

slow cooker chicken burrito bowls

SLOW COOKER CHICKEN BURRITO BOWLS

 

I am recently a new home owner and learning the grown up life, which involves cooking for yourself! No more getting free meals from the parents and the wonderful taste of mom’s home cooked meals! I am now on the hunt for easy and quick meals that I can learn to make myself and enjoy them.

I found this recipe from a website called The Kitchn randomly on Pinterest. The meal sounded delicious, which it was and I had to try it. So here it is!

Serves 6 to 8

Cooking time: 8 hours

INGREDIENTS:
  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 14.5-ounce can diced tomatoes
  • 1 cup chicken stock, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
OPTIONAL TOPPINGS:
  • shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
DIRECTIONS:

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

Remove the lid and add the rice, black beans, frozen corn, and the remaining 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 the 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.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer 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 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 burrito mix.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

My husband and I loved this and will be making it again! I hope this will work for your busy schedule.

If you are looking for more slow cooker recipes check out the BBQ RIBS recipe that I found HERE.

Enjoy!

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