Slow Cooker Chicken Burrito Bowls

I've been on a slow cooker kick lately. It's great having a meal cooked in one dish, that generally covers two nights worth of dinners. I recently found this recipe that sounded easy enough to throw together quickly. It ended up turning out really well. It will likely go into our week night dinner rotations. We ate it this time around as is with some hot sauce, but next time I will probably add some avocados and fresh tomatoes.

Ingredients

~1 lb boneless, skinless chicken breasts

2 tablespoons of olive oil

3 teaspoons of onion powder

2 teaspoons of garlic powder

3 teaspoons of chili powder

2 teaspoons of cumin

1 teaspoon of kosher salt and freshly ground pepper to taste

3 cups of chicken broth

1 15 oz can of diced tomatoes, drained

1 14 oz can of black beans, drained and rinsed

2 3/4 cup of instant brown rice

1 1/2 cups of shredded cheese (I used Mexican blend)

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

Cook on low for 4 hours, or until chicken is cooked through.

Remove the chicken breasts from the slow cooker. Turn slow cooker to high and stir in instant rice and black beans. Let cook on high for 30-45 minutes or until rice is tender. I used quick brown rice, instead of instant, so my rice took closer to an hour and needed some extra liquid. I just used water, but you could also use broth.

Once the rice and black beans were in, I cut up the chicken into pieces and put it in a bowl and covered with aluminum foil, to try to keep it warm.

Once the rice is tender, add the chicken back in, top with cheese and let cook for a few more minutes on high until the cheese has melted.

Enjoy!