Description
This Slow Cooker Chicken Burrito Bowl features tender shredded chicken, brown rice, black beans, and corn, all seasoned with spices for a deliciously easy meal. Topped with cheese, avocado, and salsa, it’s perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
Scale
- 2 pounds 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
- Place the 2 pounds of boneless, skinless chicken breasts at the bottom of your slow cooker.
- Add 1 cup of uncooked brown rice directly on top of the chicken.
- Pour in the 1 can of black beans, ensuring they are drained and rinsed.
- Add the 1 can of corn and the 1 can of diced tomatoes with green chilies.
- Pour in 1 cup of chicken broth.
- Sprinkle 1 tablespoon of chili powder over the ingredients.
- Add 1 teaspoon each of cumin, garlic powder, onion powder, and smoked paprika.
- Season with salt and pepper to taste.
- Stir gently to combine all ingredients, ensuring the chicken is somewhat submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before cooking time is up, check the chicken. If cooked through (internal temperature should reach 165°F), shred the chicken using two forks in the slow cooker.
- Stir everything to mix the chicken back in with the rice and beans. Add more chicken broth or water if the mixture seems too dry.
- Scoop a generous portion of the chicken and rice mixture into a bowl.
- Top with 1 cup of shredded cheese.
- Add diced avocado on top.
- Drizzle with salsa.
- Garnish with fresh chopped cilantro and serve with lime wedges.
Notes
- Feel free to customize the toppings based on your preferences. Sour cream, jalapeños, or additional veggies can be great additions.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes