Description
This Slow Cooker Chicken Burrito Bowls recipe combines tender, slow-cooked chicken with black beans, corn, tomatoes, and spices for a flavorful and hearty meal. Ideal for busy days, these bowls are customizable with fresh toppings like avocado, lettuce, and cheese, making them perfect for a satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 lb. chicken breast
- 1 can black beans (15 oz.), rinsed
- 1 cup corn kernels
- 1 can diced tomatoes (14.5 oz.), with liquid
- 1 green chile or jalapeño pepper, diced
- ½ red onion, diced
- 2-3 garlic cloves, minced
- 1 – 1½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp crushed red pepper
- 1 Tbsp lime juice
- ½ tsp sea salt
- ½ tsp cracked pepper
- 2 cups cooked rice (use frozen rice for convenience)
Toppings and Garnishes
- 1 avocado
- Lime wedges
- 1 roma tomato, diced
- Romaine lettuce
- Shredded cheese
- Cilantro
Instructions
- Prepare slow cooker: Place chicken breasts at the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, crushed red pepper, sea salt, and cracked pepper. Add diced green chile, corn, red onion, minced garlic, diced tomatoes with liquid, lime juice, and rinsed black beans on top of the chicken. Mix gently to combine the ingredients.
- Cook the chicken: Cover the slow cooker and cook on low heat for 4 to 6 hours or until the chicken reaches an internal temperature of 165°F, indicating it is fully cooked and safe to eat.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks on a cutting board, or you can shred it directly inside the crock pot. Once shredded, stir the chicken back into the mixture and keep warm until ready to serve.
- Assemble the bowls: Prepare your desired burrito bowl toppings, such as diced roma tomato, shredded cheese, avocado slices, romaine lettuce, cilantro, and lime wedges. Scoop cooked rice into bowls, add a generous portion of the chicken and bean mixture, and top with your favorite garnishes.
- Store leftovers: Place any leftovers in an airtight container and refrigerate. They can be stored safely for up to 3-4 days for future meals.
Notes
- For a spicier bowl, increase the amount of crushed red pepper or add more jalapeños.
- Use frozen rice to save time when prepping bowls quickly.
- Leftover chicken mixture can be used as a filling for tacos or quesadillas.
- Adjust seasoning to taste before serving, adding more lime juice or salt if desired.
- Make sure chicken is cooked thoroughly to an internal temperature of 165°F for food safety.
