Slow-Cooker Chicken Burrito Bowls

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1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn

 

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. 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 while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is 6 to 8 hours.