Slow Cooker Chicken Burrito Bowls
Delicious Slow Cooker Chicken Burrito Bowls made with tender chicken, black beans, rice, and topped with your favorite fixings.
Equipment
- Slow Cooker
Ingredients
Protein
- 1 to 1.5 pounds boneless skinless chicken breasts or thighs
Canned Products
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans drained and rinsed
Broth & Grains
- 1 cup low-sodium chicken broth plus more as needed
- 1 cup uncooked brown rice
Spices
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
Vegetables
- 1 cup frozen corn kernels
Optional Toppings
- shredded cheese
- chopped cilantro
- sour cream
- diced avocado
- salsa
- hot sauce
- diced green onions
- shredded lettuce
Instructions
Cooking Process
- Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a slow cooker. Ensure chicken is covered with liquid, adding broth as needed. Cover and cook on LOW for 3 to 4 hours.
- Uncover and stir in the beans, rice, and corn. Cover and continue cooking on LOW for 3 to 4 hours more, checking the rice periodically and adding broth if needed.
- Use two forks to shred the chicken into bite-sized pieces. Mix into the rice or keep separate. Taste and adjust seasoning as needed. Serve with a selection of toppings.
Notes
Ensure to check the rice for doneness in the last hour of cooking.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!