Recipe: Slow Cooker Chicken Burrito Bowls


 


Recipe: Slow Cooker Chicken Burrito Bowls

I love to discover new dinner recipes for the slow cooker. Especially recipes that have plenty of leftovers that can be re-heated the next day! This recipe for Crock Pot Chicken and Rice Burrito Bowl fits the bill.
It is not only filling and scrumptious but it manages to taste even better the next day when you heat it back up in the microwave. It’s the perfect meal after a long, cold day. Just what your stomach ordered.

adapter from : thecountrycook.net/

Ingredients

   

    boneless skinless chicken breasts, chicken thighs, or a mix
    1 (14.5-ounce) can
    1 to 1 1/2 pounds
    1 cup
    low-sodium chicken broth, plus more as needed
    diced tomatoes
    chili powder
    2 teaspoons
    salt
    1 teaspoon
    2 teaspoons
    1 (15-ounce) can
    ground cumin
    1 cup
    uncooked brown rice
    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
   
Instructions

number one 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.
number two 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.
number three 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.
   
   

Comments

Post a Comment

Popular posts from this blog

Boneless Pork Chops

Image
Boneless Pork Chops Boneless pork chops are a versatile, yet underutilized cut of meat. I regularly cook boneless pork chops because they’re inexpensive, low in fat and high in protein. You can bake, broil, grill or fry boneless pork chops. adapter from : dinneratthezoo.com/ Ingredients salt 15 oz center cut boneless pork chops (3 pork chops) 1 tablespoon vegetable oil ground black pepper 3 cloves garlic, minced 1 teaspoon chopped Italian parsley, for garnishing 2 tablespoon unsalted butter, melted Honey Sauce: 2 tablespoons warm water 2 1/2 tablespoons honey 1/2 teaspoon apple cider vinegar 3 dashes cayenne pepper 1/4 teaspoon salt     Instructions number one Season the pork chops with salt and ground black pepper, on both sides of the pork. Mix all the ingredients in the Honey Garlic Sauce together. Stir to combine well. number two Heat up a cast-iron skillet (preferred) on high heat. Add the vegetable oil and 1 tablespoon of the butter. Add the pork chops to the skillet and pan fr
Read more

Mexican Lasagna

Image
Mexican Lasagna Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. The casserole with keep in the fridge for about 5 days. adapter from : simplyrecipes.com/ Ingredients     1 tablespoon olive oil 1 pound lean ground beef    2 teaspoon smoked paprika 1/2 small yellow onion, grated or finely chopped    1 tablespoon New Mexico chile powder 1 teaspoon cumin    1/2 teaspoon black pepper 1 teaspoon kosher salt   1 (15 oz) can black beans, rinsed and drained 1 (14.5 oz) can fire roasted diced tomatoes    1 (4 oz) can fire roasted diced green chiles 1 1/2 cups frozen sweet corn    12 8” large flour tortillas 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)    4 ounces Colby Jack cheese, shredded 8 ounces Pepperjack cheese, shredded    2 scallions, finely chopped 2 tablespoons chopped cilantro 6 oz can sliced olives, drained     Instructions number one Preheat oven to 425°F. number two Drizzle olive oil into a large skillet, over medium hig
Read more

Baked Parmesan Crusted Chicken Recipe

Image
Baked Parmesan Crusted Chicken Recipe This is some of the best chicken I’ve made in ages. I make a lot of chicken, but this was truly special. The coating is extra crispy. You think you’re eating chicken that’s been fried, but it hasn’t been! adapter from : averiecooks.com/ INGREDIENTS 1 cup panko bread crumbs 4 Chicken breasts, boneless, skinless 3 tablespoons minced parsley 1/2 cup grated Parmesan cheese 3 Tablespoons melted butter Salt and pepper, to taste 2 garlic cloves, minced (2 teaspoons, if using bottled) 3 Tablespoons fresh lemon juice Instructions number one Preheat oven to 350 degrees. number two Chop up your parsley and garlic. number three Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout. number four Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish. number five In a second dish, mix the butter, lemon juice and garlic together. number six Dip bo
Read more