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.
Ingredients
Scale
- 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)
Instructions
- Place the 2 lbs of boneless, skinless chicken breasts in the bottom of your slow cooker. (Using a liner is optional for easy cleanup.)
- Add 1 cup of uncooked brown rice directly on top of the chicken.
- Pour in the 15 oz can of black beans, ensuring they are drained and rinsed.
- 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).
- Pour in 1 cup of chicken broth.
- Sprinkle 1 tablespoon of chili powder over the top, followed by 1 teaspoon each of cumin, garlic powder, onion powder, and smoked paprika.
- Season with salt and pepper to taste (start with about 1 teaspoon of salt and ½ teaspoon of pepper).
- Gently stir to combine the ingredients, ensuring the chicken is mostly submerged in the liquid.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, check the chicken. If its cooked through (internal temperature should be 165°F), shred the chicken in the slow cooker using two forks.
- Stir everything together again to mix the chicken with the rice and beans. Add more chicken broth or water if it looks dry.
- Scoop out a generous portion of the chicken and rice mixture into bowls.
- Top each bowl with a handful of shredded cheese.
- Add diced avocado on top.
- Drizzle with salsa for extra flavor.
- 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