Slow Cooker Chicken Burrito Bowls

Prep Time: 10 mins min Cook Time: 300 mins min Servings: 8 Servings Difficulty: Easy

These chicken burrito bowls only require ten minutes of hands-on prep time — the rest of the work is done by your slow cooker.

1 (28-ounce) can diced tomatoes
1 cup low-sodium chicken broth
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more as needed
2 1/2 to 3 pounds boneless, skinless chicken breasts, chicken thighs, or a combination
2 (about 15-ounce) cans black beans, drained and rinsed
2 cups frozen corn kernels (about 9 ounces)
Rice options: Mexican Rice, Cauliflower Rice, Chipotle Copycat Rice, Cilantro-Lime Rice
Topping options: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, pico de gallo, hot sauce, thinly sliced scallions, shredded lettuce

Stir 1 (28-ounce) can diced tomatoes and their juices, 1 cup low-sodium chicken broth, 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons kosher salt, and 2 teaspoons ground cumin together in a 4-quart or larger slow cooker. Add 2 1/2 to 3 pounds boneless, skinless chicken in an even layer.
Cover and cook on the LOW setting until the chicken is cooked through, 5 to 6 hours.
Uncover and stir in 2 (about 15-ounce) cans drained and rinsed black beans and 2 cups frozen corn kernels. Cover and cook for 15 to 30 minutes more to warm the beans and corn through.
Use 2 forks to shred the chicken into bite-sized pieces directly in the slow cooker. Taste and season with more kosher salt as needed. Serve on top of cooked rice with the toppings of your choice.

Storage: The chicken mixture can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.