Slow Cooker Chicken Burrito Bowl

🥘 Ingredients

• black beans (14 oz can of, drained and rinsed)
  1
• boneless (skinless chicken breasts about 2 large breasts)
  1 pound
• cheese (shredded colby jack)
  1 1/2 cups
• chicken broth (low-sodium)
  3 cups
• chili powder
  3 teaspoons
• cumin
  2 teaspoons
• diced tomatoes (15 oz can of, drained)
  1
• garlic powder
  2 teaspoons
• kosher salt and freshly ground pepper to taste
  1 teaspoon
• olive oil
  2 tablespoons
• onion powder
  3 teaspoons
• rice (instant whole grain brown)
  2 3/4 cups

🍳 Cookware

• slow cooker

1. 1

   Gather kosher salt and freshly ground pepper to taste , boneless .

   kosher salt and freshly ground pepper to taste: 1 teaspoon, boneless: 1 pound (skinless chicken breasts about 2 large breasts)
2. 2

   Place chicken breasts in slow cooker .
3. 3

   Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil , onion powder , garlic powder , chili powder , cumin , salt and pepper.

   chicken broth: 3 cups (low-sodium), olive oil: 2 tablespoons, onion powder: 3 teaspoons, garlic powder: 2 teaspoons, chili powder: 3 teaspoons, cumin: 2 teaspoons
4. 4

   Cook on low for about ⏱️ 4 hours , until chicken reaches 165 degrees.
5. 5

   Remove chicken breasts from slow cooker.
6. 6

   Turn slow cooker to high and stir in instant rice and black beans .

   rice: 2 3/4 cups (instant whole grain brown), black beans: 1 (14 oz can of, drained and rinsed)
7. 7

   Let cook ⏱️ 30-45 minutes on high, or until rice is tender.
8. 8

   Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.

   cheese: 1 1/2 cups (shredded colby jack)
9. 9

   Serve with fresh diced tomatoes , sour cream, green onions, avocados or guacamole.

   diced tomatoes: 1 (15 oz can of, drained)