Slow Cooker Chicken Burrito Bowls
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breasts
chicken thighs, or a mix
- 1 can diced tomatoes
14.5-ounce
- 1 cup low-sodium chicken broth
plus more as needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 can black beans
drained and rinsed, 15-ounce
- 1 cup uncooked brown rice
- 1 cup frozen corn kernels
- Optional toppings: shredded cheese
chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Directions
- 1
Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
- 2
Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
- 3
Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.
Slow Cooker Chicken Burrito Bowls
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About this Recipe
Craving a satisfying, flavor-packed meal that practically cooks itself? These Slow Cooker Chicken Burrito Bowls are your answer for a hassle-free, delicious dinner that will keep you coming back for more.
The magic of this recipe lies in the slow cooker, which gently transforms chicken, rich diced tomatoes, and spices into tender, flavorful shredded chicken. Everything simmers together, infusing the chicken and brown rice with deep, harmonious tastes that are usually only achieved with much more effort.
You can expect a hearty, savory base featuring tender, shreddable chicken infused with chili powder, cumin, and the bright tang of diced tomatoes. The brown rice cooks right alongside, absorbing all those robust flavors, complemented by the earthiness of black beans and sweet pops of corn. It's a comforting, complete meal that comes together with minimal fuss, perfect for a long, slow simmer.
This recipe is flexible; you can use boneless skinless chicken breasts, thighs, or a mix, depending on your preference for leaner or richer meat. Personalize your bowl with a range of delicious toppings. Add a dollop of sour cream or diced avocado for creaminess, a sprinkle of shredded cheese, or a dash of hot sauce for a kick. Fresh chopped cilantro or sliced green onions also add a vibrant, fresh finish along with salsa or shredded lettuce.
These burrito bowls are ideal for busy weeknights, offering a wholesome and customizable meal that pleases everyone. Serve them as a complete dish, letting everyone build their own perfect bowl with their favorite toppings.