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