Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Mexican Food , Mexican Recipes, Mexican Food Recipes Authentic, Mexican, Mexican Rice, Mexican Food Recipes

Cook time: 00:480
Total time: 00:480

Yield: 8 Servings

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
And so on.

Instructions:

First step, 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.

Step 02, 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.

After it, 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.

Complete Instructions: https://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-207333?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompin2x1&crlt.pid=camp.u7rFP8MM2jou

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