Slow-Cooker Chicken Burrito

This is my outright most loved sort of moderate cooker formula — one that takes under five minutes to arrange and afterward remunerates you with a delightful, solid supper by the day's end. These burrito bowls are brimming with stew spiced earthy colored rice, dark beans, corn, and indeed, delicate nibbles of destroyed chicken. Everything gets cooked right in the pot, so you should simply dish yourself a bowl and sprinkle with cheddar.

 

I as a rule do this formula in two phases. To start with, I get the chicken moving with some stock and diced tomatoes, and afterward I add the rice, beans, and corn halfway through cooking. This guarantees that all that completes the process of cooking simultaneously and the beans don't get excessively soft. In case I will be away for some time and won't be home to add the rice, I simply avoid it with regards to the moderate cooker and cook it independently on the burner not long prior to serving. It dirties one more pot, however it gives me some adaptability with my timetable.

 

The initial not many occasions you make this, give unique consideration to the rice. I like utilizing earthy colored rice here on the grounds that it holds its shape better over longer cooking, yet it tends to be somewhat difficult to judge precisely when it will be finished. I utilize a fundamental supermarket brand of rice and it ordinarily gets done with cooking in 3 1/2 hours on low in this formula; whichever brand or assortment you use, I recommend checking it after around 2 1/2 hours to perceive how rapidly it's cooking and in the event that it needs more fluid. (Talking about fluid, you'll get some from the canned tomatoes, so you won't have to add as much stock as you regularly would in the event that you were cooking the rice without anyone else. All things considered, utilize your best judgment on the off chance that you think pretty much fluid is required.)

 

 

 

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 cup uncooked brown rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup low-sodium chicken broth, plus more as needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin

 

 

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.
3. Use 2 forks to shred the chicken into bite-sized 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 clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings

 

 

 

source:https://www.thekitchn.com