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Slow Cooker Chicken Burrito Bowl

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (low) / 3-4 hours (high)
  • Total Time: 6-7 hours
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Description

This Slow Cooker Chicken Burrito Bowl is a set-it-and-forget-it meal, packed with juicy shredded chicken, rice, beans, and a flavorful taco-seasoned broth. Just toss everything into your slow cooker, and you’ll have a healthy, protein-packed burrito bowl ready to serve!

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  • 1 cup salsa (mild, medium, or hot)
  • 1 1/2 cups low-sodium chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Rice:

  • 1 cup long-grain white or brown rice (uncooked)

For Toppings (Optional):

  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Avocado or guacamole
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Diced tomatoes
  • Jalapeños
  • Tortilla chips or strips

Instructions

Step 1: Assemble Ingredients in the Slow Cooker

  1. Layer Ingredients:

    • Add chicken breasts to the bottom of the slow cooker.
    • Pour in black beans, corn, diced tomatoes, salsa, and chicken broth.
    • Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the top.
    • Squeeze in lime juice.

  2. Cook:

    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.

Step 2: Add the Rice

  1. Shred Chicken:

    • Remove the chicken from the slow cooker and shred with two forks.

  2. Cook the Rice in the Slow Cooker:

    • Stir in uncooked rice, then add the shredded chicken back into the slow cooker.
    • Cover and cook on HIGH for 30-40 minutes, or until the rice is tender. (Check occasionally and stir to prevent sticking.)

Step 3: Serve & Top

  1. Scoop into bowls and top with your favorite toppings like cheese, avocado, sour cream, and fresh cilantro.
  2. Enjoy!

Notes

  • Want it spicier? Add ½ teaspoon cayenne pepper or a diced jalapeño.
  • Prefer a shortcut? Use microwaveable rice instead of cooking it in the slow cooker—just mix it in at the end.
  • Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/slow-cooker-chicken-burrito-bowl/