Slow-Cooker Chicken Burrito Bowls
Ingredients
- 1 -1 1/2 lb boneless skinless chicken breast
- 1 can diced tomatoes
14 1/2 ounce
- 1 cup chicken stock
divided, plus more if needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 cup brown rice
- 1 can black beans
drained and rinsed, 15 ounce
- 1 cup frozen corn
Directions
- 1
Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
- 2
Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. 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 while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
- 3
→ Total cooking time from start to finish is 6 to 8 hours.
- 4
Use two 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 cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
- 5
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
Slow-Cooker Chicken Burrito Bowls
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About this Recipe
Looking for an effortless weeknight meal that delivers big flavor without the fuss? These Slow-Cooker Chicken Burrito Bowls are your answer, bringing the vibrant tastes of a beloved classic straight to your dinner table with minimal effort. This recipe proves that incredibly satisfying meals don't have to be complicated.
Why This Recipe Works
The magic of the slow cooker transforms simple boneless, skinless chicken breast, diced tomatoes, and a robust blend of chili powder, salt, and cumin into incredibly tender, flavorful shredded chicken with almost no hands-on time. The long, gentle simmer allows the spices to fully meld, infusing the chicken with deep, aromatic notes and creating a rich, savory base that sets these burrito bowls apart from dry, bland versions.
What to Expect
You'll discover a deeply satisfying meal centered around incredibly juicy, succulent chicken, imbued with aromatic chili powder and cumin, and the bright tang of diced tomatoes. This rich, flavorful chicken serves as the perfect canvas for the wholesome additions of fluffy brown rice, earthy black beans, and sweet, crisp corn. Each spoonful delivers a harmonious blend of textures and tastes—the tender chicken, the chew of the rice, the creaminess of the beans, and the pop of corn—creating a comforting, hearty dish that’s perfect for a weeknight family dinner. It's robust, well-balanced, and incredibly versatile, making it a go-to for busy cooks.
Customization & Variations
This recipe is wonderfully flexible to suit various tastes and dietary needs. Feel free to swap the boneless, skinless chicken breast for boneless, skinless chicken thighs if you prefer a richer flavor and even more tender results. For a vegetarian twist, you could omit the chicken and use extra black beans, or add a variety of hearty vegetables like bell peppers, zucchini, or sweet potatoes to the mix. If brown rice isn't on hand, white rice or quinoa are excellent alternatives for building your bowls. You can also adjust the chili powder to taste, making it milder or spicier to suit your preference.
Serving & Context
Serve these versatile Slow-Cooker Chicken Burrito Bowls as a complete, satisfying meal on their own. They're perfect for family dinners or meal prepping for the week. For an extra flourish, top your bowls with fresh garnishes like avocado, cilantro, or a dollop of sour cream.