Slow Cooker Chicken & Rice Burrito Bowl

 I tried a new recipe yesterday.  Here is the website where I got it:

https://www.thecountrycook.net/crock-pot-chicken-and-rice-burrito-bowl/

But. . . last time I linked to one of these recipe's the recipe address changed and I wasn't able to find the recipe again.  So I thought I'd go ahead and post what I did here.  Yeah. . . I changed things just slightly.  The original recipe said to serve in a bowl with desired toppings.  I thought it would taste yummy in a flour tortilla with lettuce.  And it was.  I also didn't use as much cheese.  I just made the shredded cheese a possible topping, so people could add their desired amount of cheese.  I also used the brown rice and didn't hear any complaints.  :)

The original recipe said it would serve 6.  I think we only ate about 1/2 of it, so it's probably closer to at least 10 servings.  Oh, and Seth even liked it enough that he took leftovers in his school lunch today. 

2 pounds chicken breasts (about 3 chicken breast halves)

1 onion, diced

2 1/2 cups salsa

3 cups chicken broth

1 package taco seasoning

1 teaspoon cumin

salt and pepper (optional, to taste)

2 3/4 cups instant rice, brown or white

1 (15 ounce) can black beans, drained and rinsed

1 1/2 cups shredded Colby Jack cheese

Toppings:  sliced olives, sliced green onion, sour cream, more salsa, lettuce

Directions:  Place chicken and diced onion in slow cooker and add broth, salsa, taco seasoning and cumin.  Cover and cook on low for about 4 hours or until chicken is cooked to 165°F.

Remove cooked chicken and shred with two forks.  Add chicken back to slow cooker.

Turn slow cooker to High and add instant rice and beans.  Stir.  Cover and cook for about 40 minutes until rice is tender and liquid reduced.  Top with shredded cheese, cover and cook for a few minutes longer until cheese is melted. 

Serve in a bowl with desired toppings.