One of my brothers-in-law told me that he would baby sit for his nephews every day if it means he gets to eat something like the chicken burrito bowl. He’s the one studying in college,and I knew what cafeteria food tastes like. The truth is, I wouldn’t mind that arrangement. My brother-in-law and Liz can take turns babysitting for the twins while I am doing my mom/wife/professional responsibilities. And in exchange, I will cook anything that will satsify their stomachs.
Check out what our friends from The Kitchn have to say about this recipe:
“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.”
This is the best thing ever- it cooks by itself and yet you don’t sacrifice the quality of the food. Even though you’re not paying it the same attention like with other food, it still tastes good. Yes, this chicken burrito bowl is an easy breezy recipe that you will learn to love.
Ingredients
1 to 1 1/2 pounds Tyson boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can Hunt’s diced tomatoes
1 cup College Inn chicken stock, divided, plus more if needed
2 teaspoons McCormick chili powder
2 teaspoons Morton salt
1 teaspoon McCormick cumin
1 cup Great Value brown rice
1 15-ounce can Great Value black beans, drained and rinsed
1 cup Green Giant frozen corn
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Instructions
Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. 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 while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
Total cooking time from start to finish is 6 to 8 hours.
Use two 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 cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
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Quick Tip: Since you’ll get some liquid from the canned tomatoes, you won’t need to add as much broth as you normally would if you were cooking the rice by itself. Even so, use your best judgement if you think more or less liquid is needed.
Thanks again to The Kitchn for this amazing recipe.
