Description
This Slow Cooker Chicken Burrito Bowls recipe combines tender, flavorful chicken with black beans, corn, and spices, all cooked slowly to perfection. Mixed with white rice and topped with melted cheddar cheese and your favorite burrito toppings, it’s a convenient and hearty meal ideal for busy days.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup (240ml) chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup (180g) corn kernels, fresh or frozen
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup (200g) long-grain white rice
- 1 cup (120g) shredded cheddar cheese
Optional Toppings
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Sour cream
- Jalapeños
- Salsa
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker to set the foundation for the dish.
- Add the broth: Pour 1 cup of chicken broth over the chicken to keep it moist and infuse flavor during slow cooking.
- Add beans, tomatoes, and corn: Layer in the drained and rinsed black beans, diced tomatoes with green chilies, and corn kernels directly on top of the chicken.
- Season the mix: Sprinkle chili powder, ground cumin, garlic powder, onion powder, salt, and pepper evenly over all the ingredients for a balanced and robust flavor.
- Slow cook the chicken: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks to create bite-sized pieces.
- Combine shredded chicken and rice: Return the shredded chicken to the slow cooker and stir in 1 cup of uncooked long-grain white rice, ensuring the rice is fully submerged in the cooking liquid.
- Cook the rice: Cover and continue cooking on high for 30-40 minutes until the rice is tender and has absorbed the liquid.
- Melt in the cheese: Stir in shredded cheddar cheese until it melts thoroughly, creating a creamy texture throughout the dish.
- Serve and garnish: Spoon the chicken and rice mixture into bowls and top with your choice of optional toppings such as sliced avocado, chopped cilantro, lime wedges, sour cream, jalapeños, and salsa for added freshness and flavor.
Notes
- For a spicier kick, add extra jalapeños or hot sauce to the optional toppings.
- Use brown rice instead of white rice for a healthier, higher-fiber alternative; adjust cooking time accordingly.
- Make sure to rinse canned beans to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To save time, you can shred the chicken using a stand mixer after cooking.
