Slow-Cooker Chicken Burrito Bowls

This is my absolute favorite kind of slow cooker recipe — one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day. These burrito bowls are full of chili-spiced brown rice, black beans, corn, and yes, tender bites of shredded chicken. Everything gets cooked right in the pot, so all you need to do is dish yourself a bowl and sprinkle with cheese.

One of the best things about this recipe, aside from how easy it is to make, is the way all the flavors and ingredients mingle during cooking. The chicken cooks in a tomato-rich, cumin-spiked broth, which then gets absorbed by the rice later on. Every bite ends up deeply seasoned and fragrant with spices. Eat it in a bowl with slices of avocado and a dollop of sour cream, or roll it up in a burrito for lunch. Either way, it's a win. This simple slow-cooker meal has more than earned its spot in my regular lineup.

Slow-Cooker Chicken Burrito Bowls

Makes about 7 cups; 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 low-sodium chicken 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

Instructions

1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
2. Read full recipes here >> apinchofhealthy.com/red-beans-and-rice-in-the-slow-cooker/

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