Slow Cooker Chicken Burrito Bowls
1 -1 1/2 lbs. boneless skinless chicken breasts
1 (14.5-ounce) can diced tomatoes
1 cup chicken stock, divided
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin
1 cup Riceland Medium Grain Brown Rice
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
- Combine the chicken breast, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt and cumin in the slow cooker. Make sure the chicken is covered, add additional stock if needed. Cover with lid, and cook on low for 3 to 4 hours.
- Remove lid and add the rice, black beans, frozen corn and the remaining chicken stock. Replace lid and continue cooking on low for another 3 to 4 hours. Check and stir periodically during the last hour of cooking.
- Shred the chicken before serving.
- Serve with tortillas and your favorite toppings.
Note: This recipe originated from The Kitchn and was used as part of our Whole Grain Sampling Day Employee Potluck.