Slow Cooker Chicken Burrito Bowls
Ingredients
- 2 lbs boneless
skinless chicken breasts
- 1 medium yellow onion
diced
- 1 jar salsa
16 oz
- 1 can black beans
15 oz
- 1 can diced tomatoes
10 oz
- 1 can diced green chiles
4 oz
- 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
Place the chicken breasts in the bottom of the slow cooker.
- 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
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
Place the shredded chicken back into the slow cooker and add the rice, stirring to combine.
- 5
Cook for another 45 minutes, or until the rice is tender. (Make sure to taste the rice here to check for tenderness.)
- 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
Serve in a bowl with desired toppings.
Slow Cooker Chicken Burrito Bowls
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Looking for an effortless family dinner that's bursting with vibrant Tex-Mex flavors without hours in the kitchen? These Slow Cooker Chicken Burrito Bowls are your answer for a comforting, easy meal that practically cooks itself.
This recipe shines through the magic of the slow cooker, transforming simple chicken and pantry staples into tender, flavor-infused perfection with minimal active effort. It's a true 'set it and forget it' meal, ideal for busy days when you crave something satisfying and homemade but are short on time.
When you scoop into these Slow Cooker Chicken Burrito Bowls, you'll discover incredibly tender, shreddable chicken that practically melts in your mouth, infused with a rich and savory sauce. The sauce itself is a vibrant blend, boasting the zesty tang of salsa, the hearty earthiness of black beans, and the subtle, smoky warmth from chipotle chile powder, paprika, and ground oregano. Paired with fluffy instant rice, each spoonful delivers a delightful contrast of textures and bold, comforting flavors, reminiscent of your favorite burrito spot but entirely homemade. It's a deeply satisfying and balanced meal that truly nourishes.
This recipe offers plenty of room for personalization. While boneless, skinless chicken breasts are specified, feel free to swap them for boneless, skinless chicken thighs for a slightly richer flavor and even more tender results. Adjust the spice level to your preference by increasing the chipotle chile powder for a bolder kick or adding a dash of hot sauce directly to your bowl. For a vegetable boost, consider adding diced bell peppers or corn to the slow cooker along with the onion. And when it comes to cheese, shredded Colby-Jack is a classic choice, but Monterey Jack, cheddar, or a Mexican blend would also melt beautifully.
These versatile Slow Cooker Chicken Burrito Bowls are perfect for a fuss-free weeknight dinner, make excellent packed lunches, or can be a crowd-pleaser for a casual gathering. Serve them warm with an array of optional garnishes like cool sour cream, briny olives, creamy avocado, a fiery hot sauce, fresh cilantro, or crisp green onions, allowing everyone to customize their perfect bowl.