Slow-Cooker Chicken Burrito Bowls

Tender shredded chicken simmers with chipotle, tomatoes, and spices, then cooks with rice, beans, and corn right in the slow cooker. Finish with Cheddar and fresh garnishes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken breasts in a 6-quart slow cooker. Add 1 cup of the chicken stock, the fire-roasted tomatoes and their juices, the chiles, chipotle chile and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper, and stir to combine. Season with salt and pepper to taste.

Step 2

Cover the slow cooker, and cook on low heat for 3 to 4 hours or on high for 1 to 2 hours. Remove the chicken breasts to a cutting board, shred the meat, and return the shredded chicken to the pot with its juices.

Step 3

Stir in the rice, black beans, corn, and remaining 1 cup chicken stock. Cover the pot, and cook on high heat for 1 to 2 hours, or until the rice is tender.

Step 4

Top with the Cheddar. Cover and cook until the cheese has melted, 10 to 15 minutes.

Step 5

Transfer the chicken and bean mixture to bowls, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.