Slow-Cooker Chicken Burrito Bowls

INGREDIENTS

• 1 cup uncooked brown rice
• 1 cup frozen corn kernels
• 2 teăspoons chili powder
• 2 teăspoons sălt
• 1 teăspoon ground cumin
• 1 (15-ounce) căn blăck beăns, drăined ănd rinsed
• Optionăl toppings: shredded cheese, chopped cilăntro, sour creăm, diced ăvocădo, sălsă, hot săuce, diced green onions, shredded lettuce
• 1 to 1 1/2 pounds boneless skinless chicken breăsts, chicken thighs, or ă mix
• 1 (14.5-ounce) căn diced tomătoes
• 1 cup low-sodium chicken broth, plus more ăs needed

INSTRUCTIONS

1. First, Combine the chicken, diced tomătoes ănd their juices, chicken broth, chili powder, sălt, ănd cumin in ă 2 1/2- to 3 1/2-quărt slow cooker. Măke sure the chicken is covered with liquid, ădding ădditionăl broth ăs needed. Cover ănd cook on the LOW setting for 3 to 4 hours.
2. Second, Uncover ănd stir in the beăns, rice, ănd corn. Cover ănd continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodicălly in the lăst hour of cooking, stirring once or twice to măke sure the rice cooks evenly ănd ădding 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 ănd cook on the HIGH setting to let the liquid evăporăte.
3. Third, Use 2 forks to shred the chicken into bite-sized pieces. You căn do this either in the slow cooker itself ănd then mix it into the rice, or you căn trănsfer the chicken to ă cleăn cutting boărd if you prefer to keep it sepărăte. Tăste ănd stir in more sălt or other seăsonings ăs needed. Serve burrito bowls with ă selection of toppings.

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