Slow-Cooker Chicken Burrito Bowls

1  lb.		boneless skinless chicken breasts
14-1/2  ounces		diced tomatoes
1  cup		low sodium chicken broth, divided
2  teaspoons		chili powder
2  teaspoons		salt
1  teaspoon		ground cumin
1  cup		brown rice
15  ounces		black beans, drained and rinsed
1  cup		frozen corn kernels

Tip: For nutritional information on all the ingredients in Slow-Cooker Chicken Burrito Bowls just click on each ingredient name. Then adjust the serving size for any Slow-Cooker Chicken Burrito Bowls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, 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 broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover 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.

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 cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.