Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

1 pound chicken breasts

2 cups chicken stock

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4.5 oz) can chopped green chiles, drained

1 can chipotle chile in adobo sauce, plus 1 T. sauce

2 cloves garlic, minced

1 1/2 tsp chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

salt and pepper to taste

1 cup white rice

1 can black beans, drained

1 can corn, drained

1 cup shredded cheddar cheese

1 Roma tomato, diced for garnish

2 T. chopped cilantro leaves for garnish

**Put chicken, 1 cup stock, fire-roasted tomatoes, chilies, chipotle chiles and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper in a crockpot.  Season with salt and pepper.  Cover the crockpot and cook on low heat for 3-4 hours, or on high for 1-2 hours.  Shred the meat, and return to crockpot,  Stir in the rice, beans, corn and remaining cup stock.  Cook on High heat for 1-2 hours, or until the rice is tender.  Top with cheese, cover and cook till cheese is melted.  10-15 mins.  Transfer the chicken and bean mixture to bowl, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

***Next time I make this I will cook the rice separate and put the chicken and sauce over the rice in the bowl.  The rice didn't cook well in the crockpot.  

Ann White