Slow Cooker Chicken Burrito Bowl
A flavorful, hands-off meal with tender shredded chicken, rice, beans, and all your favorite burrito toppings — made right in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/2 cups chicken broth
- 1 packet (1 oz) taco seasoning or homemade equivalent
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- For serving (optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
- Sliced avocado
- Salsa or hot sauce
Instructions
- Place chicken in the bottom of the slow cooker.
- Sprinkle with taco seasoning, garlic powder, onion powder, salt, and pepper.
- Add rice, black beans, corn, diced tomatoes (with liquid), and chicken broth. Stir gently to combine.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked and rice is tender.
- Remove chicken, shred with two forks, and return to the slow cooker. Stir to mix evenly.
- Serve in bowls with desired toppings.
Notes
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- You can swap black beans for pinto beans or add both.
- Leftovers store well in the fridge for up to 4 days or freezer for up to 2 months.
Find it online: https://yumfamilyrecipes.com/slow-cooker-chicken-burrito-bowl-2/
