Slow Cooker Chicken Burrito Bowls
Transform your weeknight meals with these flavorful and hearty Slow Cooker Chicken Burrito Bowls! This easy, one-pot recipe pairs tender shredded chicken with a medley of black beans, sweet corn, juicy tomatoes, and perfectly seasoned rice, all cooked to perfection in your slow cooker. With just 10 minutes of prep time, this hands-off dish allows bold Mexican-inspired flavors to develop effortlessly while you tackle your day. Perfectly customizable, it's topped with fresh cilantro, creamy avocado, tangy sour cream, and shredded cheese for a restaurant-quality meal at home. Whether you’re feeding the family or meal prepping for the week, these burrito bowls are a wholesome, crowd-pleasing option that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned)
- 1 can (10 oz) Canned diced tomatoes with green chilies
- 2 cups Low-sodium chicken broth
- 1 cup Uncooked white or brown rice
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1.5 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Shredded cheddar or Mexican blend cheese (optional)
- 0.5 cup Sour cream (optional)
- 1 whole Sliced avocado (optional)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the black beans, corn, and canned diced tomatoes (including juices) over the chicken.
Pour in the chicken broth and sprinkle the uncooked rice evenly over the top.
Add the onion powder, garlic powder, cumin, chili powder, salt, and black pepper into the slow cooker.
Stir gently to combine, making sure the rice is fully submerged in the liquid.
Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to mix it with the rice and other ingredients.
Taste and adjust seasoning if necessary.
Serve the burrito filling in bowls and garnish with fresh cilantro, shredded cheese, sour cream, avocado slices, and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 30.4 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1398 mg | 108% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4445 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
