2 to 3 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 cup better than boulion
1 tablespoon chili powder
1 tablespoon salt
2 teaspoon ground cumin
2 (15-ounce) can black beans, drained and rinsed
2 cup uncooked brown rice
2 cup frozen corn kernels
Combine the chicken, chicken broth, chili powder, salt, and cumin ina 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.
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.
Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or
you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed.
Serve burrito bowls with a selection of toppings.
Added 2tsp coriander
added 1/2 tsp smoked paprika
added 1 cup broth
added 1 tsp black pepper
*Things for next time 05/04/2019*
Add another round of spices about 20 min before dish is finished