Slow Cooker Chicken Burrito Bowl: Easy Weeknight Dinner (Print Version)
Slow Cooker Chicken Burrito Bowl recipe for a flavorful, hands-off meal. Tender chicken, rice, beans, and corn make a satisfying, customizable dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Hearty Slow Cooker Base
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 (15-oz) can black beans, rinsed and drained
03 -
1 1/2 cups frozen corn kernels
04 -
1 1/2 cups mild or medium salsa
05 -
1/2 cup chicken broth
→ Zesty Spice Infusion
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
1/2 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
→ Fresh & Creamy Toppings
13 -
1 large avocado, diced
14 -
1/4 cup fresh cilantro, chopped
15 -
1 whole lime, juiced
16 -
1/2 cup plain Greek yogurt or sour cream, for serving
# Instructions:
01 -
Place 1 1/2 lbs boneless, skinless chicken breasts into a 6-quart slow cooker. Add 1 (15-oz) can black beans (rinsed and drained), 1 1/2 cups frozen corn kernels, 1 1/2 cups mild or medium salsa, and 1/2 cup chicken broth.
02 -
Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper over the ingredients. Stir gently to ensure all components are well coated for your Slow Cooker Chicken Burrito Bowl.
03 -
Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is thoroughly cooked and tender enough to shred easily. This ensures a perfectly cooked Slow Cooker Chicken Burrito Bowl.
04 -
Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the flavorful sauce, mixing well.
05 -
While the chicken cooks or after shredding, prepare your fresh toppings. Dice 1 large avocado, chop 1/4 cup fresh cilantro, and juice 1 whole lime. These fresh elements are key for a vibrant Slow Cooker Chicken Burrito Bowl.
06 -
Ladle the warm Slow Cooker Chicken Burrito Bowl mixture into individual serving bowls. Top generously with the diced avocado, fresh cilantro, a squeeze of fresh lime juice, and a dollop of 1/2 cup plain Greek yogurt or sour cream, as desired.
# Notes:
01 -
For an even juicier result, consider using boneless, skinless chicken thighs instead of breasts.
02 -
Serve this versatile burrito bowl over a bed of rice, quinoa, or with warm tortillas for scooping.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
Adjust the spice level by adding a pinch of cayenne pepper along with the chili powder if you prefer more heat.
# Tools You'll Need:
01 -
Slow cooker
02 -
Measuring cups
03 -
Measuring spoons
04 -
Knife
05 -
Cutting board
06 -
Can opener
# Nutrition Facts (Per Serving):
Calories: 400 kcal
Total Fat: 12 g
Total Carbohydrate: 29 g
Protein: 45 g