Easy Slow Cooker Chicken Burrito Bowls
Tender, juicy chicken infused with bold spices, served on a bed of rice with vibrant veggies, creamy avocado, and zesty lime. Perfect for busy days and customizable for any taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1 can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1 can diced tomatoes with green chilies
- 2 cups cooked white or brown rice
- 1 medium onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Sour cream (optional)
- 1 avocado, sliced (optional)
- Chopped cilantro (optional)
- Lime wedges (optional)
- Salsa (optional)
Instructions
- Trim excess fat from chicken and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Add diced onion, black beans, corn, and diced tomatoes with green chilies to the slow cooker. Stir to combine.
- Place the seasoned chicken on top of the vegetable mixture.
- Mix chili powder, cumin, smoked paprika, garlic powder, and cayenne in a small bowl. Sprinkle evenly over the chicken.
- Pour chicken broth over the top, ensuring the liquid covers the vegetables but not the chicken.
- Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the chicken is tender and easy to shred.
- Prepare rice according to package instructions about 30 minutes before the chicken is done. Use chicken broth instead of water for added flavor.
- Shred the cooked chicken directly in the slow cooker using two forks. Mix the shredded chicken with the vegetables and sauce.
- Assemble burrito bowls by placing a scoop of rice as the base, layering the chicken and vegetable mixture on top, and adding desired toppings such as shredded cheese, sour cream, avocado slices, chopped cilantro, salsa, and lime juice.
- Serve warm and enjoy!
Notes
[‘Adjust spice mix to your liking for more or less heat.’, ‘Layer chicken on top of veggies for even cooking and juiciness.’, ‘Use two forks to shred chicken easily when fully cooked.’, ‘Avoid overcooking chicken to prevent dryness.’, ‘Prep veggies and spice mix the night before for convenience.’]
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: slow cooker, chicken burrito bowls, easy dinner, meal prep, Mexican recipe, healthy dinner, family meal, gluten-free option