Description
This Slow Cooker Chicken Burrito Bowls recipe offers a flavorful and easy way to prepare a hearty Mexican-inspired meal. Juicy chicken breasts are slow-cooked with spices, beans, corn, and tomatoes, then served over rice and topped with fresh ingredients like avocado, lettuce, and cilantro. Perfect for a family dinner or meal prepping for the week.
Ingredients
Chicken and Slow Cooker Ingredients
- 2 lb. chicken breast
- 1 can black beans (15 oz.) (rinsed)
- ½ cup corn kernels
- 1 can diced tomatoes (14.5 oz.) (no need to drain liquid)
- 1 green chile or jalapeño pepper, diced
- ½ red onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- ½ tsp crushed red pepper
- 1 tbsp lime juice
- Sea salt, to taste
- ½ tsp cracked black pepper
Bowl Ingredients and Toppings
- 2 cups cooked rice (use frozen if in a rush)
- 1 avocado, sliced or diced
- Lime wedges
- 1 roma tomato, diced
- Romaine lettuce
- Shredded cheese
- Cilantro
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Season evenly with cumin, chili powder, crushed red pepper, sea salt, and cracked black pepper. Add the diced green chile, red onion, minced garlic, diced tomatoes with liquid, and rinsed black beans on top of the chicken. Stir gently to mix the ingredients evenly without disturbing the chicken too much. Cover the slow cooker.
- Cook the Chicken: Set the slow cooker to low and cook for about 4-6 hours, or until the chicken reaches an internal temperature of 165°F in the thickest part. This slow cooking process ensures the chicken becomes tender and absorbs the spices and flavors thoroughly.
- Shred the Chicken: Once cooked, remove the chicken breasts to a cutting board and shred using two forks, or shred directly in the crock pot using forks. Stir the shredded chicken back into the mixture in the slow cooker and set to warm until ready to serve.
- Assemble the Burrito Bowls: Prepare your bowl ingredients by chopping and arranging romaine lettuce, diced roma tomato, sliced avocado, and cilantro. Place cooked rice as the base in each serving bowl, add the chicken and bean mixture from the slow cooker on top, and garnish with shredded cheese, lime wedges, and your choice of additional toppings.
- Store Leftovers: Transfer any leftovers into an airtight container and refrigerate. These burrito bowls will keep well for up to 3-4 days, making them ideal for meal prep and quick lunches.
Notes
- You can substitute chicken thighs for a juicier option.
- For added heat, include more diced jalapeños or a splash of hot sauce.
- Serve with sour cream or Greek yogurt for extra creaminess if desired.
- Use brown rice or cauliflower rice for a healthier alternative.
- To make this recipe gluten-free, ensure all seasoning blends are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican