Burrito Bowls Slow Cooked (Print Version)

# Ingredients:

→ Base

01 - 1 (14.5 oz) can chopped tomatoes
02 - 1-1½ lbs of skinless, boneless chicken (thighs or breasts)
03 - 1 cup chicken stock, reduced sodium
04 - 2 tsp of chili powder
05 - 1 tsp cumin powder
06 - 2 tsp salt

→ Add Later

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

→ Optional Toppings

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

# Instructions:

01 - In a slow cooker, mix chicken with tomatoes, stock, and spices. Let it cook on LOW for 3-4 hours.
02 - Put in the rice, beans, and corn. Leave on LOW another 3-4 hours until the rice softens.
03 - Pull chicken apart with forks. Stir everything together or leave separate. Adjust seasoning to your taste, then serve with toppings.

# Notes:

01 - Keep an eye on the rice in the last hour.
02 - If it looks dry, pour in more broth.
03 - Turn to HIGH setting to help dry out any extra liquid.

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