This Crockpot Burrito Bowl Recipe Takes 5 Minutes to Prepare (and It's Healthy)

Updated 02/02/18
The Modern Proper

In our eyes, you can't really go wrong with Mexican food that can be prepared entirely in a slow cooker. While browsing Pinterest's food section in search of just that, we stumbled upon The Kitchn's recipe for crockpot burrito bowls. "This is my absolute favorite kind of slow cooker recipe—one that takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day," writes recipe creator Emma Christensen. The chili-spiced brown rice, black beans, corn, and shredded chicken are all cooked in your crockpot, so "all you need to do is dish yourself a bowl and sprinkle with cheese." If you're still not convinced, the recipe populates at the top of the page when searching for "best crockpot recipes" on Pinterest, so it's most likely a crowd favorite.

Add the below recipe to your weeknight dinner repertoire:

Ingredients

Boneless, skinless chicken breasts, chicken thighs, or a mix
Diced tomatoes
Low-sodium chicken broth
Chili powder
Salt
Ground cumin
Brown rice
Can of black beans, drained and rinsed
Frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, or shredded lettuce

Boneless, skinless chicken breasts, chicken thighs, or a mix
Diced tomatoes
Low-sodium chicken broth
Chili powder
Salt
Ground cumin
Brown rice
Can of black beans, drained and rinsed
Frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, or shredded lettuce

Directions:

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered and add additional broth if needed. Cover with the lid and cook on low for three to four hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another three to four hours. 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 while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use two forks to shred the chicken into bite-size pieces. You can do this either in the slow cooker itself and then mix it into the rice or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

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