Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls


Ingredients:
2 teaspoons salt
2 teaspoons chili powder
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 cup low-sodium chicken broth, plus more as needed
1 (14.5-ounce) can diced tomatoes
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Instructions:
  • First step is Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
  • And then, 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 — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
  • And then, visit for full instruction : https://www.thekitchn.com/recipe-slow-cooker-chicken-burrito-bowls-207333



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