Slow Cooker Chicken Burrito Bowl is a delightful dish that brings the vibrant flavors of Mexican cuisine right to your dinner table with minimal effort. As someone who loves to explore different culinary traditions, I find that this recipe not only satisfies my taste buds but also offers a convenient way to enjoy a wholesome meal. The slow cooker allows the chicken to become tender and infused with spices, creating a rich and savory base that pairs perfectly with fresh toppings like avocado, cilantro, and lime.
This dish has gained popularity for its versatility and ease of preparation, making it a favorite among busy families and meal prep enthusiasts alike. The Slow Cooker Chicken Burrito Bowl is not just about taste; its about the comforting texture of the chicken combined with the crunch of fresh vegetables and the warmth of rice or quinoa. Whether youre hosting a casual gathering or simply looking for a quick weeknight dinner, this recipe is sure to impress. Join me as we dive into the steps to create this delicious and satisfying meal!
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- 1 cup salsa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Preparing the Chicken and Rice
- Start by placing the chicken breasts at the bottom of your slow cooker. I like to use a 6-quart slow cooker for this recipe, as it gives me plenty of space to work with.
- Next, sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken. This blend of spices is what gives the dish its delicious flavor, so dont be shy with the seasoning!
- Now, add the uncooked brown rice on top of the seasoned chicken. Make sure to spread it out evenly so that it cooks uniformly.
- Pour in the chicken broth, followed by the can of diced tomatoes with green chilies, black beans, and corn. I love the vibrant colors of these ingredients; they make the dish look so appetizing!
- Give everything a gentle stir to combine the ingredients, but be careful not to disturb the chicken too much. We want it to stay on the bottom where it can soak up all those flavors.
Cooking Process
- Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually opt for the low setting because it allows the chicken to become incredibly tender and flavorful.
- About halfway through the cooking time, I like to check on the mixture. If youre cooking on high, give it a stir to ensure everything is cooking evenly. If youre on low, you can just let it be!
- When the cooking time is up, carefully remove the lid. The chicken should be fully cooked and easily shred with a fork. If its not shredding easily, give it a little more time.
- Using two forks, shred the chicken right in the slow cooker. Its okay if some of the rice and beans mix in with the chicken; that just adds to the flavor!
- Once the chicken is shredded, give everything a good stir to combine the ingredients. Youll notice that the rice has absorbed a lot of the liquid, making it fluffy and flavorful.
Assembling the Burrito Bowls
- Now its time to serve! I like to use deep bowls for this dish, as it allows for a generous portion of all the ingredients.
- Start by spooning a generous amount of the chicken and rice mixture into each bowl. Make sure to get a good mix of chicken, beans, and rice in each serving.
- Next, sprinkle a handful of shredded cheese on top. I usually go for a mix of cheddar and Mexican blend cheese for that extra flavor kick.
- Add diced avocado on top of the cheese. The creaminess of the avocado pairs perfectly with the spiciness of the dish.
- Top it off with a spoonful of salsa. You can use store-bought salsa or make your own if youre feeling adventurous!
- Finally, garnish with fresh cilantro and serve with lime wedges on the side. A squeeze of lime juice adds a refreshing zing that brightens up the entire bowl.
Optional Toppings
- Chopped green onions
- Jalapeños
Conclusion:
In summary, the Slow Cooker Chicken Burrito Bowl is an absolute must-try for anyone looking to simplify their meal prep while still enjoying a delicious and satisfying dish. This recipe not only brings together the vibrant flavors of seasoned chicken, fresh vegetables, and hearty grains, but it also allows for endless customization. Whether you prefer to top your bowl with creamy avocado, zesty lime, or a sprinkle of cheese, the possibilities are as varied as your taste buds. For those looking to switch things up, consider swapping the chicken for beef or even a plant-based protein for a vegetarian option. You can also experiment with different beans, add some corn for sweetness, or spice things up with jalapeños or hot sauce. The beauty of this Slow Cooker Chicken Burrito Bowl is that it can easily adapt to your preferences and dietary needs. I encourage you to give this recipe a try and make it your own! Once youve whipped up your own version, Id love to hear about your experience. Share your thoughts, variations, and any tips you might have in the comments below or on social media. Lets inspire each other to create delicious meals that bring joy to our tables. Happy cooking! Print
Slow Cooker Chicken Burrito Bowl: Easy Recipe for a Delicious Meal
- Total Time: 375 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Burrito Bowl is a delicious and easy meal featuring tender shredded chicken, brown rice, black beans, and corn, all seasoned with spices. Topped with cheese, avocado, and salsa, it’s perfect for busy weeknights and can be customized with your favorite toppings. Enjoy a hearty, flavorful dish thats ready with minimal effort!
Ingredients
Scale- 2 lbs boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- 1 cup salsa
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker. A 6-quart slow cooker works best for this recipe.
- Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken.
- Add the uncooked brown rice on top of the seasoned chicken, spreading it out evenly.
- Pour in the chicken broth, followed by the diced tomatoes with green chilies, black beans, and corn.
- Gently stir to combine the ingredients, being careful not to disturb the chicken too much.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About halfway through the cooking time, check on the mixture. If cooking on high, stir to ensure even cooking.
- When the cooking time is up, carefully remove the lid. The chicken should be fully cooked and easily shred with a fork.
- Shred the chicken right in the slow cooker using two forks, mixing it with the rice and beans.
- Stir everything together to combine, ensuring the rice has absorbed the liquid.
- Serve in deep bowls for generous portions.
- Spoon a generous amount of the chicken and rice mixture into each bowl.
- Sprinkle shredded cheese on top.
- Add diced avocado on top of the cheese.
- Top with a spoonful of salsa.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Feel free to customize your burrito bowls with optional toppings like chopped green onions or jalapeños for added flavor.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes