How to make slow cooker chicken burrito bowl

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When you're in the mood for a Mexican feast, skip the take-out menu and the extra cooking vessels, and instead try out this incredible one-pot slow cooker chicken burrito bowl. This recipe is the perfect dish to spice up any dinner table, and can be served beautifully with a variety of fresh garnishes.
The combination of chicken, rice, tomatoes, corn and black beans in this delicious recipe harnesses all of the amazing flavors of a brilliant burrito, while cooking away seamlessly in your slow cooker. Allow for the beautiful fragrances to gently waft from your kitchen as you sit back, relax, and wait for this amazing slow cooker dinner cook itself to perfection.
Chicken burrito bowl
10 minutes
7 hours, 30 minutes
7 hours, 40 minutes
1lb (450g) boneless, skinless chicken breasts, diced
1 cup (225g) brown rice
1 ½ cups (340ml) chicken stock
1 14oz can (400g) diced tomatoes
1 white onion, chopped
1 tsp cumin
1 14oz can (400g) black beans
½ cup (115g) frozen corn
½ bunch cilantro
1 avocado, chopped
½ cup (115g) sour cream
½ tsp chili flakes
Place the chicken breasts into the bottom of a slow cooker and pour over the can of tomatoes, chicken broth, onions, cumin and chili flakes. Mix well and cook on low for 4 hours.
After 4 hours, add in the rice, black beans and corn. Cook for another 3 ½ hours, or until the rice is cooked.
Once ready, finish the dish with the chopped avocado, chopped cilantro, and a spoonful of sour cream. Serve immediately.
Pro tip: White rice is notoriously difficult to cook in a slow cooker – It tends to get mushy or cook unevenly. If you are not a fan of brown rice and prefer white, you can substitute it with Instance rice added in the last 30 minutes of cooking.
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