Description
Mexican-inspired slow cooker chicken burrito bowl delivers bold flavors and easy meal prep for busy weeknights. Hearty ingredients layer together creating a satisfying dinner that brings restaurant-quality comfort right to your table.
Ingredients
Scale
- 2 chicken breasts (boneless, skinless) or thighs
- 1 cup rice (long-grain, white or brown, uncooked)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 cup salsa (mild, medium, or hot)
- 1.5 cups low-sodium chicken broth
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Avocado or guacamole
- Fresh cilantro (chopped)
- Sour cream or Greek yogurt
- Diced tomatoes
- Jalapenos
- Tortilla chips or strips
Instructions
- Slow Cooker Preparation: Arrange chicken breasts at the base of the slow cooker, creating a foundation for the burrito bowl ingredients.
- Seasoning Blend: Generously sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken. Cascade black beans, corn, diced tomatoes, and salsa around the chicken, then drizzle chicken broth and lime juice to enhance the flavor profile.
- Initial Cooking Phase: Secure the lid and allow the ingredients to simmer on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken becomes exceptionally tender and easily separates.
- Chicken and Rice Integration: Extract the chicken and delicately shred using two forks. Introduce uncooked rice into the slow cooker liquid, then reincorporate the shredded chicken. Continue cooking on HIGH for 30-40 minutes, periodically stirring to prevent rice from adhering to the cooker’s surface.
- Garnishing and Serving: Transfer the completed burrito bowl into serving dishes, embellishing with optional toppings such as shredded cheese, diced avocado, dollops of sour cream, and freshly chopped cilantro.
Notes
- Use boneless, skinless chicken breasts for even cooking and easier shredding. Avoid overcooking to prevent dry meat.
- Stir rice occasionally to prevent bottom layer from burning or sticking. Use long-grain white rice for best absorption of flavors.
- Swap chicken for plant-based protein like tofu or jackfruit for vegetarian version. Use cauliflower rice for low-carb alternative.
- Add fresh jalapeños or hot sauce for extra heat. Squeeze additional lime juice just before serving to brighten overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 70 mg