Starting back my job, I have needed easy, but filling meals to take to work. Due to inventory coming up in the next few weeks, I got moved to overnights so the food I take has to be able to help me keep my energy levels up. Personally, chicken burrito bowls are my favorite and they are wonderful when meal prepping. Great flavor, plus the needed protein makes this recipe a keeper in my book. Taking the original recipe, I adjusted a few of the ingredients to better fit the needs of myself and my family. So, let’s get on with this deliciousness shall we?
Slow Cooker Burrito Bowls
1 to 1 1/2 lbs. Boneless skinless chicken breasts, Chicken thighs, or a Mix
1 (14.5-ounce) can. Diced tomatoes
1/2 cup. Onions ( Medium Dice)
1 cup. Low-sodium Chicken Broth (More as needed)
2 tsp. Chili powder
2 tsp. Salt
1 tsp. Garlic Powder, Onion Powder, Paprika
1 (15-ounce) can. Black beans ( Drained and Rinsed)
1 cup. Uncooked Brown Rice
1 cup. Canned corn
Step One: Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, and seasonings 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.
Step Two: 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 chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done, but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
Step Three: Use 2 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 clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.
Cooking the rice separately: If you won’t be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving. To modify 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 remaining chicken 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 tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos.
Storage: The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer.
Recipe Credit: http://www.cookingfromtheheart.blog
Original Recipe Credit: http://www.thekitchn.com
Original Recipe Link: https://bit.ly/2Ev9phj