Slow Cooker Chicken Burrito Bowl: Easy Recipe for a Flavorful Meal

Slow Cooker Chicken Burrito Bowl is a delightful dish that brings the vibrant flavors of Mexican cuisine right to your dinner table. As someone who loves experimenting with different recipes, I can confidently say that this bowl is not only easy to prepare but also incredibly satisfying. The history of burrito bowls can be traced back to the fusion of traditional Mexican ingredients with modern culinary techniques, making it a beloved choice for many. People adore this dish for its perfect balance of taste and texture; the tender chicken, zesty spices, and fresh toppings create a symphony of flavors that dance on your palate.

What makes the Slow Cooker Chicken Burrito Bowl even more appealing is its convenience. With minimal prep time, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day. Whether you’re serving it for a family dinner or meal prepping for the week, this dish is sure to become a favorite in your household. So, let’s dive into this delicious recipe that will surely impress your taste buds and make mealtime a breeze!

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• 1 cup salsa
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Preparing the Chicken and Rice

1. Start by placing the 2 lbs of boneless, skinless chicken breasts in the bottom of your slow cooker. I like to use a liner for easy cleanup, but that’s totally optional.
2. Next, add 1 cup of uncooked brown rice directly on top of the chicken. This will cook perfectly in the slow cooker and absorb all those delicious flavors.
3. Now, it’s time to add the canned ingredients. Pour in the 15 oz can of black beans, making sure to drain and rinse them first. This helps reduce the sodium content and removes any canning liquid that might not taste great.
4. Follow that with the 15 oz can of corn, also drained, and the 14.5 oz can of diced tomatoes with green chilies. Don’t worry about draining the tomatoes; the juice will add moisture to the dish.
5. Pour in 1 cup of chicken broth. This will help the rice cook and keep everything nice and moist.

Seasoning the Dish

6. Now, let’s add some flavor! Sprinkle 1 tablespoon of chili powder over the top, followed by 1 teaspoon each of cumin, garlic powder, onion powder, and smoked paprika. These spices will give your burrito bowl that authentic taste.
7. Finally, season with salt and pepper to taste. I usually start with about 1 teaspoon of salt and ½ teaspoon of pepper, but you can adjust according to your preference.

Cooking Process

8. Once everything is in the slow cooker, give it a gentle stir to combine the ingredients. Make sure the chicken is mostly submerged in the liquid for even cooking.
9. Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I prefer the low setting for a more tender chicken, but either works!
10. About 30 minutes before the cooking time is up, check the chicken. If it’s cooked through (internal temperature should be 165°F), shred the chicken right in the slow cooker using two forks. It should fall apart easily!
11. After shredding, stir everything together again to mix the chicken with the rice and beans. If it looks a bit dry, you can add a splash more chicken broth or water.

Assembling the Burrito Bowl

12. Once the cooking time is complete, it’s time to serve! I like to use a large spoon to scoop out a generous portion of the chicken and rice mixture into bowls.
13. Top each bowl with a handful of shredded cheese. I usually go for a Mexican blend, but cheddar works just as well!
14. Next, add some diced avocado on top. This adds a creamy texture that complements the dish beautifully.
15. Drizzle some salsa over the top for an extra kick of flavor. You can use store-bought or homemade salsa, depending on your preference.
16. Finally, garnish with freshly chopped cilantro for a burst of freshness and a squeeze of lime juice for that zesty finish.

Serving Suggestions

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Conclusion:

In summary, the Slow Cooker Chicken Burrito Bowl is an absolute must-try for anyone looking to simplify their meal prep while still enjoying a delicious and satisfying dish. This recipe not only brings together the vibrant flavors of seasoned chicken, fresh vegetables, and hearty grains, but it also allows for endless customization. You can easily swap out the chicken for beef or tofu, add your favorite beans, or even throw in some extra veggies to suit your taste. For serving suggestions, consider topping your burrito bowl with a dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of lime for that extra zing. You can also serve it with tortilla chips on the side for a delightful crunch or even layer it in a tortilla for a quick burrito on the go. I encourage you to give this Slow Cooker Chicken Burrito Bowl a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your variations and any tips you discover along the way. Cooking is all about creativity and sharing, so let’s inspire each other in the kitchen! Happy cooking! Print

Slow Cooker Chicken Burrito Bowl: Easy Recipe for a Flavorful Meal
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• Author: Maria
• Total Time: 375 minutes
• Yield: 4–6 servings 1x
Print Recipe
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Description
This Slow Cooker Chicken Burrito Bowl features tender shredded chicken, brown rice, black beans, corn, and zesty spices, making it a flavorful and customizable meal perfect for busy weeknights. Enjoy it topped with cheese, avocado, salsa, and fresh cilantro for a delicious and satisfying dish.
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Ingredients
Scale 1x2x3x
• 2 lbs boneless, skinless chicken breasts
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• 1 cup salsa
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
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Instructions
1. Place the 2 lbs of boneless, skinless chicken breasts in the bottom of your slow cooker. (Using a liner is optional for easy cleanup.)
2. Add 1 cup of uncooked brown rice directly on top of the chicken.
3. Pour in the 15 oz can of black beans, ensuring they are drained and rinsed.
4. Follow with the 15 oz can of corn, also drained, and the 14.5 oz can of diced tomatoes with green chilies (do not drain the tomatoes).
5. Pour in 1 cup of chicken broth.
6. Sprinkle 1 tablespoon of chili powder over the top, followed by 1 teaspoon each of cumin, garlic powder, onion powder, and smoked paprika.
7. Season with salt and pepper to taste (start with about 1 teaspoon of salt and ½ teaspoon of pepper).
8. Gently stir to combine the ingredients, ensuring the chicken is mostly submerged in the liquid.
9. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
10. About 30 minutes before the cooking time is up, check the chicken. If it’s cooked through (internal temperature should be 165°F), shred the chicken in the slow cooker using two forks.
11. Stir everything together again to mix the chicken with the rice and beans. Add more chicken broth or water if it looks dry.
12. Scoop out a generous portion of the chicken and rice mixture into bowls.
13. Top each bowl with a handful of shredded cheese.
14. Add diced avocado on top.
15. Drizzle with salsa for extra flavor.
16. Garnish with freshly chopped cilantro and a squeeze of lime juice.
Notes
• Feel free to customize your burrito bowl with additional toppings like sour cream, jalapeños, or your favorite hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Prep Time: 15 minutes
• Cook Time: 180 minutes