Slow-Cooker Chicken Burrito Bowls

These chicken burrito bowls only require five minutes of hands-on prep time — the rest of the work is done by your slow cooker.

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.
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