#Comfort Cooking

Chicken Burrito Bowl [crock pot]

September 04, 2017

This has become a super easy family keeper.  The chicken is simmered in a flavorful Mexican blend of spices and combined with tasty black beans and brown rice.  Add toppings of cheese, sour cream, fresh tomatoes (avocado if you like it) and serve in a bowl or wrap up for a burrito.  Winner, winner . . . another chicken dinner!  This one is from The Kitchn.


(Cook for 8 hrs)

What to get:

  • 1 pound boneless skinless chicken breasts
  • 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:  cheese, sour cream, fresh tomatoes or salsa, diced avocado, shredded lettuce.

What to do:
  1. Place chicken breasts in slow cooker.
  2. Pour half of chicken stock over chicken and stir in diced tomatoes, chili powder, salt, and cumin - adding additional stock as needed.
  3. Make sure chicken is covered.  Cover with lid and cook for 3-4 hrs on Low.
  4. Add black beans, rice, frozen corn and additional chicken stock - continue cooking on Low for 3-4 hours.
  5. Remove chicken and shred with forks into bite-sized pieces.
  6. Add chicken back in - serve in bowl or as a burrito with desired toppings.
Here is a variation using instant brown rice and shorter cooking time.

Thanks for stopping by!  We enjoy good company.



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