Slow Cooker Chicken Burrito Bowls
A delicious and easy recipe for slow cooker chicken burrito bowls, perfect for meal prep and family dinners.
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.
Notes
Customize your bowls with toppings like avocado, sour cream, or hot sauce. This recipe is great for meal prep as the flavors develop well over time.