Slow Cooker Chicken Burrito Bowls: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Chicken Burrito Bowls
Slow cooker chicken burrito bowls are a delightful dish that brings together the flavors of Mexican cuisine in a simple and satisfying way. This dish is perfect for busy families or anyone looking for an easy, nutritious meal that can be prepped in advance. With tender chicken, hearty beans, and zesty salsa, these burrito bowls are a comforting choice that will please everyone at the dinner table.
A Personal Story Behind My Slow Cooker Chicken Burrito Bowls Journey
I remember the first time I made slow cooker chicken burrito bowls for my family. It was one of those hectic weeknights where I needed a quick meal that didn’t sacrifice flavor. As the aroma filled the house, my family gathered around the table, eager to dig in. The smiles on their faces as they enjoyed this delicious meal inspired me to perfect the recipe. Now, it’s a staple in our home, and I love sharing it with friends and family.
What Makes This Slow Cooker Chicken Burrito Bowls Recipe Special?
What sets this recipe apart is its simplicity and versatility. You can customize each bowl to suit your taste—add toppings like avocado, sour cream, or even some hot sauce for a kick. The slow cooking method ensures that the chicken becomes incredibly tender, absorbing all the flavors from the salsa and spices. Plus, it’s a fantastic option for meal prep, as the flavors get even better the next day!
The Full Slow Cooker Chicken Burrito Bowls Recipe
Ingredients
- 1½ lbs. chicken breasts (730g)
- 16 oz. salsa (thick and chunky)
- 2 cloves garlic, minced
- 15 oz. black beans, drained and rinsed
- ½ lb. frozen corn
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp black pepper, freshly cracked
- 6 cups cooked rice (2 cups uncooked, 370g)
- 8 oz. cheddar cheese, shredded (3 cups, 226g)
- 3 green onions, sliced
- ¼ cup water
Instructions
- Place the chicken breasts in a 6-quart or larger slow cooker. Add the drained black beans, salsa, frozen corn, and ¼ cup water. Stir in the minced garlic, chili powder, cumin, oregano, cayenne pepper, and black pepper. Make sure to mix the spices well to coat the chicken.
- Cover the slow cooker with the lid and cook on low for 8 hours or high for 4 hours. (Tip: If you have time, cooking on low allows the flavors to meld beautifully.)
- Meanwhile, cook the rice according to the package instructions, aiming to finish around the same time as the slow cooker. (Tip: You can use brown rice for added nutrition.)
- After the cooking time is up, carefully shred the chicken in the slow cooker using two forks. Taste and add salt if necessary.
- To assemble the bowls, place 1 cup of rice in each bowl, top with 1 cup of the shredded chicken mixture, and sprinkle with cheddar cheese and sliced green onions.
Serving Suggestions and Variations for Slow Cooker Chicken Burrito Bowls
These burrito bowls can be customized in countless ways! Consider adding toppings such as diced avocado, a dollop of sour cream, or a drizzle of your favorite hot sauce for an extra kick. You can also swap out the chicken for ground beef or turkey for a different protein option. For a vegetarian version, use extra beans and vegetables instead of chicken. Serve with tortilla chips on the side for a crunchy texture that complements the bowl perfectly!
Frequently Asked Questions About Slow Cooker Chicken Burrito Bowls
Can I make this recipe ahead of time?
Yes! You can prepare the chicken mixture in advance and store it in the refrigerator overnight. Simply heat it up in the slow cooker when you’re ready to cook.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.
Can I freeze this dish?
Absolutely! You can freeze the cooked chicken mixture for up to 3 months. Just thaw it in the refrigerator before reheating.
What can I serve with these burrito bowls?
These bowls pair wonderfully with a side salad, tortilla chips, or even some homemade guacamole!
Enjoy your cooking adventure and relish the delightful flavors of these slow cooker chicken burrito bowls!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 4-8 hours
- Total Time: 4 hours 15 minutes – 8 hours 15 minutes
- Calories per Serving: 550
- Servings: 6
Slow Cooker Chicken Burrito Bowls
Equipment
- Slow Cooker 6-quart or larger recommended
- Rice cooker Optional, for cooking rice
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts 730g
- 16 oz salsa thick and chunky
- 2 cloves garlic minced
- 15 oz black beans drained and rinsed
- 0.5 lb frozen corn
- 1 Tbsp chili powder
- 0.5 Tbsp ground cumin
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper
- 0.25 tsp black pepper freshly cracked
- 6 cups cooked rice 2 cups uncooked (370g)
- 8 oz cheddar cheese shredded (3 cups, 226g)
- 3 green onions sliced
- 0.25 cup water
Instructions
- Place the chicken breasts in a 6-quart or larger slow cooker. Add the drained black beans, salsa, frozen corn, and ¼ cup water. Stir in the minced garlic, chili powder, cumin, oregano, cayenne pepper, and black pepper. Make sure to mix the spices well to coat the chicken.
- Cover the slow cooker with the lid and cook on low for 8 hours or high for 4 hours. (Tip: If you have time, cooking on low allows the flavors to meld beautifully.)
- Meanwhile, cook the rice according to the package instructions, aiming to finish around the same time as the slow cooker. (Tip: You can use brown rice for added nutrition.)
- After the cooking time is up, carefully shred the chicken in the slow cooker using two forks. Taste and add salt if necessary.
- To assemble the bowls, place 1 cup of rice in each bowl, top with 1 cup of the shredded chicken mixture, and sprinkle with cheddar cheese and sliced green onions.