Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

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, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, 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 broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover 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.

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 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.

Crock Pot Mississippi Chicken

My family loved Mississippi Roast.   So when I found this recipe for Mississippi Chicken, I decided to give it a try.  This recipe is a dinner saver.  It is so easy to make and the end result is delicious. There is very little preparation time,  you place the ingredients in the crock pot, set, and your dinner is cooking.  When the chicken is cooked, shred return to the pot, stir and serve.  You are ready to enjoy a delicious dinner.
I served the shredded chicken with some corn and biscuits.  The next day for lunch, I made Mississippi chicken sandwiches.  Both were delicious.



Crock Pot Mississippi Chicken
From The Country Cook
Ingredients
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Instructions
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.

3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.

Serves 6