This was pretty good! Family loved it and I’ll definitely make it again. I liked that it wasn’t overly ricey. I served it with pepper jack cheese, sour cream and tortilla chips. Tweaks were – I used fire roasted tomatoes, canned corn (drained) with poblanos, some adobo seasoning I had on hand and I added half an onion and a chopped jalapeno during the second stage of cooking.
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.
I love to discover new dinner recipes for the slow cooker. Especially recipes that have plenty of leftovers that can be re-heated the next day! This recipe for Crock Pot Chicken and Rice Burrito Bowl fits the bill. It is not only filling and scrumptious but it manages to taste even better the next day when you heat it back up in the microwave. It’s the perfect meal after a long, cold day. Just what your stomach ordered.
Ingredients
1 pound boneless, skinless chicken breasts about 2 large breasts
2 tablespoons of olive oil
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Ingredients
1 pound boneless, skinless chicken breasts about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of low-sodium chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of instant whole grain brown rice
1 1/2 cups of shredded colby jack cheese
Instructions
Place chicken breasts in slow cooker.
Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
Cook on low for about 4 hours, until chicken reaches 165 degrees.
Remove chicken breasts from slow cooker.
Turn slow cooker to high and stir in instant rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
From: food.com