Slow-Cooker Chicken Burrito Bowls #bowls #healthydinner

This is my outright most loved sort of moderate cooker formula — one that takes under five minutes to pull together and after that rewards you with a tasty, sound supper toward the day's end.

These burrito bowls are loaded with stew spiced dark colored rice, dark beans, corn, and indeed, delicate chomps of destroyed chicken. Everything gets cooked right in the pot, so you should simply dish yourself a bowl and sprinkle with cheddar.

I as a rule do this formula in two phases. To start with, I get the chicken moving with some soup and diced tomatoes, and after that I include the rice, beans, and corn halfway through cooking. This guarantees everything completes the process of cooking in the meantime and the beans don't get excessively soft.

In case I will be away for some time and won't be home to include the rice, I simply let it well enough alone for the moderate cooker and cook it independently on the stovetop just before serving. It dirties one more pot, yet it gives me some adaptability with my timetable.

Also try our recipe : Bacon Guacamole Grilled Cheese Sandwich #dinner # bacon

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
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup uncooked brown rice
• 1 cup frozen corn kernels
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

INSTRUCTIONS

1. 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.
2. 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.
3. 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.

Source : bit.ly/2J4Zr7c

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