Turkey and Black Bean Slow Cooker Burrito Bowls

I'm popping in to say a quick hello while I unpack from my trip to Montreal.  I had the best time, ever.  More on that in a later post, but today I wanted to tell you about these slow cooker burrito bowls I made recently with turkey and black beans.  Super easy and super good.  Just what we want for a weeknight meal, amiright?

The recipe is pretty simple - place a turkey breast in the bowl of your slow cooker then cover it with chicken stock, canned diced tomatoes and lots of spices.  Let it cook away on low for a few hours.  Stir in brown rice, more stock, the black beans and cook on low for another 3-4 hours, just be sure to stir it now and again to ensure even cooking of the rice.  Alternatively, you could cook the brown rice ahead of time and stir it in after the turkey has cooked for about 6-8 hours on low.  Shred the turkey with two forks and stir it back into the rice and black bean mixture.  The real fun in this recipe is the toppings - I love cilantro, hot sauce, salsa, avocado and of course cheese on mine, but feel free to use your imagination.  Leftovers (if there are any) reheat super well, and I even stuffed some inside flour tortillas and made quesadillas for another quick supper.  Gotta love the slow cooker.  It does most of the work, and on busy days can be a real time saver.  I know most of us can appreciate that!

Time to run - I'm buried under laundry and emails!  Talk soon! 

Turkey and Black Bean Slow Cooker Burrito Bowls

500 - 750 g turkey breast

1 398 ml can diced tomatoes

1 cup chicken stock, divided, plus more if needed

1 tbsp chili powder

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 tsp salt

1 tsp sugar

¼ tsp fresh black pepper

1 cup brown rice

1 540 ml can black beans, rinsed

1 341 ml can corn, drained

Optional toppings:  shredded cheddar, diced avocado, salsa, hot sauce, shredded lettuce, chopped cilantro, chopped green onions and sour cream

In the bowl of a 2 ½ - 3 ½ quart slow cooker, combine the turkey breast, tomatoes, and ½ cup chicken stock.  Stir in the spices, salt, sugar and black pepper.  Be sure the turkey is covered with liquid. If not, add more stock.  Cover and cook on low for 3-4 hours.  Remove lid, stir in rice, beans and ½ cup more chicken stock.  Cover and cook on low for 3-4 more hours, stirring at the two hour mark to ensure rice is cooking evenly.  Check periodically during the last hour to make sure rice is cooked.  Add more stock if need be.  Once rice is cooked, stir in corn and season to taste with salt and pepper.  Turn off heat, remove turkey breast and let it cool for 5 minutes before shredding with 2 forks.  Stir the shredded turkey back into rice and bean mixture.  Divide the burrito mixture into bowls and garnish with toppings.  Serves 6.