Description
This Slow Cooker Chicken Burrito Bowl is a flavorful and easy one-pot meal featuring tender shredded chicken, rice, black beans, corn, and a Mexican-inspired blend of spices. Perfect for busy days, it combines wholesome ingredients slow-cooked to perfection and topped with cheese, avocado, cilantro, and lime for a deliciously satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed and drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes and green chilies
- 2 1/2 cups chicken broth
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings (Optional)
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of the slow cooker, forming an even layer.
- Add Ingredients: Add rinsed white rice, drained black beans, corn kernels, diced onion, minced garlic, and the can of diced tomatoes with green chilies over the chicken.
- Pour Broth: Pour 2 1/2 cups of chicken broth evenly over all the ingredients in the slow cooker to combine the flavors and facilitate cooking.
- Season: Sprinkle chili powder, cumin, paprika, salt, and pepper evenly on top of the mixture to infuse the dish with warm, smoky spices.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled. Return the shredded chicken to the slow cooker, stirring well to distribute it throughout the dish.
- Add Cheese: Stir in the shredded cheddar cheese into the hot mixture, allowing it to melt and blend smoothly.
- Serve: Spoon the chicken burrito bowl into serving dishes and garnish with diced avocado, chopped fresh cilantro, and a squeeze of lime juice to enhance the flavors and add freshness.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce before cooking.
- Use brown rice instead of white rice, but increase slow cooking time to ensure rice is fully cooked.
- If you prefer a creamier texture, drizzle some sour cream or Greek yogurt on top when serving.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the microwave or stovetop.
- To make this meal gluten-free, ensure the chicken broth and canned ingredients are certified gluten-free.
