Slow Cooker Chicken Burrito Bowls

The other night as we were eating out, I saw a couple enjoying a tasty Burrito Bowl.  I wish I had ordered that I thought.  It was too late to change my order, my dinner was ordered and on its' way.   The next day, I scoured the Web for recipes on how to make a Burrito Bowl.  I found a wonderful recipe on "the kitchn" blog and it was cooked in a Slow Cooker.  I must give this recipe a try and so I did.

The ingredients are put in at different stages during the cooking.  You start off by putting in the chicken and it is cooked in a sauce consisting of tomatoes, chicken broth and some spices.  Cook in the Slow Cooker on low for about 4 hours.  Next you add some more chicken broth, rice, black beans, and corn. The ingredients are cooked for another 4 hours or until the rice is tender.

When the Burrito Bowl was done, I spooned some into a bowl and had various condiments the family could garnish their "bowls" with.  I used cheese, avocados, shredded iceberg lettuce, and some tomatoes for mine.

One of the best Burrito Bowls I had.  Flavorful, delicious, and satisfying.


Slow Cooker Chicken Burrito Bowls
From the kitchn
Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 to 1 1/4 cups chicken stock, divided
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: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

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. Cover with the lid and cook on low for 3 to 4 hours.

Diced Tomatoes,Chicken Stock,and Spices

Sauce and Chicken

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of 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.

Beans, Corn, Rice Added To Chicken

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.

Recipe Notes
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 (use these directions). 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 low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
Vegetarian Burrito Bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low 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 or freezer burritos

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