Slow Cooker Burrito Bowls (Print Version)

# Ingredients:

→ Base

01 - 1 to 1½ pounds boneless skinless chicken breasts or thighs
02 - 1 (14.5 oz) can diced tomatoes
03 - 1 cup low-sodium chicken broth
04 - 2 teaspoons chili powder
05 - 2 teaspoons salt
06 - 1 teaspoon ground cumin

→ Add Later

07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 cup uncooked brown rice
09 - 1 cup frozen corn kernels

→ Optional Toppings

10 - shredded cheese
11 - chopped cilantro
12 - sour cream
13 - diced avocado
14 - salsa
15 - hot sauce
16 - diced green onions
17 - shredded lettuce

# Instructions:

01 - Combine chicken, tomatoes, broth, and seasonings in slow cooker. Cook on LOW 3-4 hours.
02 - Stir in beans, rice, and corn. Cook on LOW 3-4 more hours until rice is tender.
03 - Shred chicken, mix together or keep separate. Adjust seasonings and serve with toppings.

# Notes:

01 - Check rice periodically in last hour
02 - Add more broth if mixture seems dry
03 - Can cook on HIGH to evaporate excess liquid

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