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Slow Cooker Chicken Burrito Bowl Recipe

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★★★★★

4.9 from 148 reviews

Slow Cooker Chicken Burrito Bowl is a convenient and flavorful weeknight meal that combines tender slow-cooked chicken with black beans, corn, and zesty diced tomatoes. This Mexican-inspired dish is perfect for easy meal prep and can be customized with rice, tortillas, or lettuce wraps for a satisfying burrito bowl experience.

Ingredients

Scale

Protein

  • 1.5 pounds boneless, skinless chicken breasts or thighs

Vegetables & Beans

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained

Liquids

  • 1/2 cup chicken broth or water

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Optional Serving

  • Cooked rice
  • Corn tortillas
  • Lettuce wraps

Instructions

  1. Prepare the slow cooker: Place the chicken breasts or thighs in the bottom of your slow cooker. There’s no need to trim any visible fat as the slow cooker will render it down during cooking.
  2. Add vegetables and beans: Pour the undrained can of Rotel Diced Tomatoes and Green Chilies directly over the chicken. Then add the rinsed and drained black beans and the drained corn.
  3. Season the mixture: Sprinkle chili powder, cumin, smoked paprika, garlic powder, and onion powder evenly over the ingredients in the slow cooker. Gently stir to distribute the spices throughout the mixture.
  4. Add liquids and salt: Pour in the chicken broth or water. Season with salt and freshly ground black pepper to taste, bearing in mind that the Rotel adds some saltiness as well.
  5. Cook the chicken: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is fully cooked and can be easily shredded with a fork. Cooking times may vary by slow cooker model and chicken thickness.
  6. Shred the chicken: Carefully remove the cooked chicken from the slow cooker and place on a cutting board or bowl. Use two forks to shred the chicken into bite-sized pieces.
  7. Combine and meld flavors: Return the shredded chicken to the slow cooker and stir to coat with the sauce and vegetable mixture. Cook on LOW for an additional 15-30 minutes to allow flavors to meld and the chicken to absorb the sauce.
  8. Serve: Prepare your serving bowls with cooked rice, lettuce wraps, or corn tortillas as desired. Top with the shredded chicken and vegetable mixture from the slow cooker and enjoy a delicious burrito bowl.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • For longer storage, freeze the cooled mixture in freezer-safe containers or bags for up to 2-3 months.
  • To reheat, warm gently in a saucepan over medium-low heat or microwave for 1-2 minutes, stirring halfway through. Add a splash of broth or water if the mixture seems dry after reheating.
  • You can customize servings by swapping rice for lettuce wraps or tortillas for variety and dietary preferences.

Keywords: Slow Cooker Chicken Burrito Bowl, slow cooker recipes, Mexican chicken bowl, easy weeknight dinner, healthy burrito bowl, shredded chicken, chicken and beans

Find it online: https://lucabites.com/slow-cooker-chicken-burrito-bowl-recipe/