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Slow Cooker Chicken Burrito Bowls Recipe

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4.3 from 2 reviews

This Slow Cooker Chicken Burrito Bowl recipe is a flavorful and easy-to-make meal perfect for busy days. Tender chicken breasts slow-cooked with black beans, corn, diced tomatoes, spices, and fresh ingredients create a wholesome filling that’s served over rice and topped with fresh veggies and cheese. It’s a comforting and customizable dish that comes together effortlessly with minimal prep.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Slow Cooker Ingredients

  • 2 lb. chicken breast
  • 1 can black beans (15 oz.) (rinsed)
  • 1 cup corn kernels
  • 1 can diced tomatoes (14.5 oz.) (no need to drain liquid)
  • 1 green chile or jalapeño pepper, diced
  • ½ red onion, diced
  • 2-3 garlic cloves, minced
  • 1-1½ Tbsp chili powder
  • 1 Tbsp cumin
  • ½ tsp crushed red pepper
  • 1 Tbsp lime juice
  • ½ tsp sea salt
  • ½ tsp cracked pepper

Bowl and Garnish Ingredients

  • 2 cups cooked rice (fresh or frozen)
  • 1 avocado
  • Lime wedges
  • 1 roma tomato, diced
  • Romaine lettuce
  • Shredded cheese
  • Cilantro

Instructions

  1. Prepare the Slow Cooker: Place chicken breasts at the bottom of the slow cooker. Sprinkle cumin, chili powder, crushed red pepper, sea salt, and cracked pepper evenly over the chicken. Add diced green chile, corn kernels, diced red onion, minced garlic, diced tomatoes with juice, lime juice, and rinsed black beans on top. Gently stir to mix ingredients evenly over the chicken.
  2. Cook the Chicken: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F at the thickest part, ensuring it is fully cooked and tender.
  3. Shred the Chicken: Remove the chicken breasts either to a cutting board or shred directly in the slow cooker using two forks. Mix the shredded chicken back into the slow cooker mixture and set it to warm until ready to serve.
  4. Assemble the Bowls: Prepare your bowl ingredients by chopping the avocado, dicing the roma tomato, and washing the romaine lettuce. Spoon the chicken mixture over cooked rice in individual bowls. Top each bowl with avocado slices, romaine lettuce, diced tomato, shredded cheese, cilantro, and lime wedges as desired.
  5. Store Leftovers: Place any leftovers into an airtight container and refrigerate to keep fresh for future meals.

Notes

  • You can use frozen rice for quicker preparation.
  • Adjust the amount of chili powder and crushed red pepper for preferred spice levels.
  • This recipe is easily customizable by adding toppings like sour cream, salsa, or guacamole.
  • Leftovers can be reheated in the microwave or on the stovetop until warmed through.
  • For a lower-carb option, substitute rice with cauliflower rice.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://iamstarved.com/slow-cooker-chicken-burrito-bowls-recipe/