Slow-Cooker Chicken Burrito Bowls — Recipes from the Kitchn

thekitchn.com

Jenna Saverstrom

1 to 1 ½ pounds boneless skinless chicken breasts, chicken thighs, or a mix

1 14.5-ounce can diced tomatoes

1 cup chicken stock, divided, plus more if needed

2 teaspoons chili powder

2 teaspoons salt

1 teaspoon cumin

1 cup brown rice

1 15-ounce can black beans, drained and rinsed

1 cup frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions at thekitchn.com

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