Slow Cooker Chicken Bowls (Print Version)
# Ingredients:
→ Base
01 -
1 (14.5 oz) can diced tomatoes
02 -
1 to 1½ pounds chicken breasts or thighs, boneless and skinless
03 -
1 cup chicken broth, reduced sodium
04 -
2 teaspoons salt
05 -
2 teaspoons chili powder
06 -
1 teaspoon cumin, ground
→ Add Later
07 -
1 cup frozen corn
08 -
1 cup brown rice, uncooked
09 -
1 (15 oz) can black beans, rinsed and drained
→ Optional Toppings
10 -
sour cream
11 -
chopped cilantro
12 -
hot sauce
13 -
salsa
14 -
shredded cheese
15 -
diced avocado
16 -
shredded lettuce
17 -
diced green onions
# Instructions:
01 -
Dump the chicken, diced tomatoes, broth, and spices into your slow cooker. Let it cook on LOW for 3-4 hours.
02 -
Mix in the beans, rice, and frozen corn. Keep it cooking on LOW for another 3-4 hours until the rice softens.
03 -
Shred the chicken—either stir it in with everything or set it on the side. Taste and adjust flavors. Add toppings of your choice before serving.
# Notes:
01 -
Check how the rice is doing in the last hour.
02 -
Pour in more broth if things look dry.
03 -
Turn heat to HIGH if you need to get rid of extra liquid.