Chicken Burrito Bowl

Since moving into our own apartment, I haven’t been cooking proper dinners since it’s a lot of effort to cook something just for myself haha. I usually feed the kids, and either make something super easy, or just have tons of snacks until I'm full. I miss cooking and trying new recipes, and I liked exposing the kids to a different foods and flavours (they’ve just been eating super easy kid food).

I’ve made this recipe in the past, and loved it because it’s reaaaally easy, and both my kids DE-VOUR it. Crockpot/Instant Pot meals are where it’s at.

INGREDIENTS:

• 1 lb organic, boneless skinless chicken breasts

• 1 (14.5-ounce) can diced tomatoes

• 1 cup chicken broth, plus more as needed

• 2 teaspoons chili powder

• 2 teaspoons salt

• 1 teaspoon ground cumin

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup uncooked brown rice

• 1 cup frozen corn kernels

• TOPPINGS:  shredded cheese, cilantro, plain greek yogurt, avocado, salsa, green onions

DIRECTIONS:

Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a slow cooker. Cover and cook on the LOW setting for 3 to 4 hours.

Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender.

Use 2 forks to shred the chicken into bite-sized pieces. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

Recipe from HERE.