Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls

from noblepig.com
250 min
8 servings

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 (16 oz) jar salsa
  • 1 (15 oz) can black beans
  • 1 (10 oz) can diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 tsp chipotle chile powder or regular chili powder
  • 1 tsp paprika
  • 1 tsp ground oregano
  • 1 tsp table salt
  • 1 tsp finely ground black pepper
  • 2 cups instant rice (such as Minute rice)
  • 8 oz shredded Colby-Jack cheese
  • Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion

Directions

  1. 1

    Place the chicken breasts in the bottom of the slow cooker.

  2. 2

    Add the onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile pepper powder, paprika, oregano, salt, and black pepper. Slow cook on low for 4 hours.

  3. 3

    Remove the chicken and place in a large bowl. Use 2 forks or shredders to shred the chicken. (Keep the lid on the slow cooker while shredding the chicken to retain the heat.)

  4. 4

    Place the shredded chicken back into the slow cooker and add the rice, stirring to combine.

  5. 5

    Cook for another 45 minutes, or until the rice is tender. (Make sure to taste the rice here to check for tenderness.)

  6. 6

    Top with shredded cheese and place the lid back on top of the slow cooker, cook for another 3-5 minutes, until the cheese has melted.

  7. 7

    Serve in a bowl with desired toppings.