Description
This Slow Cooker Chicken Burrito Bowl is an easy, wholesome meal perfect for busy days, combining tender chicken, brown rice, black beans, corn, and flavorful spices. Cooked low and slow for a meld of delicious flavors, it’s topped with cheese, avocado, and fresh cilantro for a satisfying and nutritious dish.
Ingredients
Scale
Main Ingredients
- 2 lbs chicken breast
- 1 cup brown rice
- 1 can black beans, rinsed
- 1 can corn, drained
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Toppings
- 1 cup shredded cheese
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the slow cooker, ensuring they are evenly spread out.
- Add Ingredients: Pour in the brown rice, rinsed black beans, drained corn, salsa, cumin, chili powder, and salt over the chicken.
- Mix: Stir gently to combine all ingredients, making sure the rice is submerged as much as possible.
- Cook: Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and rice is tender.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them with two forks, then return the shredded chicken to the slow cooker and mix well.
- Serve: Scoop the burrito bowl mixture into bowls, then top each serving with shredded cheese, sliced avocado, and fresh cilantro for garnish.
Notes
- Use pre-cooked or leftover chicken to reduce cooking time if desired.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the mix.
- Can be customized with your favorite toppings like sour cream, diced tomatoes, or hot sauce.
- Make sure to rinse the black beans to reduce sodium content.
- Brown rice may require a slightly longer cooking time; adjust slow cooker settings if needed.
