Slow Cooker Chicken Burrito Bowls Recipe
Introduction
Slow Cooker Chicken Burrito Bowls are an easy, flavorful meal perfect for busy weeknights. Packed with tender shredded chicken, beans, rice, and a blend of spices, this dish brings a delicious Mexican-inspired feast to your table with minimal effort.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder (or regular chile powder)
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
- 2 cups instant rice (such as Minute Rice)
- 8 oz shredded Colby-Jack cheese
- Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion
Instructions
- Step 1: Place the chicken breasts in the bottom of the slow cooker.
- Step 2: Add the diced onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt, and black pepper. Stir gently to combine.
- Step 3: Slow cook on low for 4 hours.
- Step 4: Remove the chicken and place it in a large bowl. Using two forks or shredders, shred the chicken. Keep the slow cooker lid on while shredding to retain heat.
- Step 5: Return the shredded chicken to the slow cooker. Add the instant rice and stir well to combine everything evenly.
- Step 6: Cook for another 45 minutes or until the rice is tender. Taste the rice to ensure it is fully cooked.
- Step 7: Sprinkle the shredded Colby-Jack cheese on top. Cover and cook for an additional 3-5 minutes until the cheese melts.
- Step 8: Serve the burrito bowls hot with your choice of optional garnishes like sour cream, avocado, hot sauce, or fresh cilantro.
Tips & Variations
- For extra flavor, marinate the chicken breasts with lime juice and cumin before adding to the slow cooker.
- Use brown instant rice for a nuttier texture; just increase cooking time as needed.
- Add corn kernels or diced bell peppers for more color and crunch.
- Swap Colby-Jack cheese with cheddar or Monterey Jack for different cheese notes.
- If you like it spicy, add extra chipotle powder or a splash of hot sauce before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth or water if needed to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but increase the slow cooking time by about 1 to 1.5 hours to ensure the chicken is thoroughly cooked and tender.
Is it possible to make this recipe gluten-free?
Absolutely. Make sure to use gluten-free salsa and instant rice. Most other ingredients are naturally gluten-free, but always check labels to be certain.
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Slow Cooker Chicken Burrito Bowls Recipe
- Total Time: 5 hours 3 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken Burrito Bowls recipe offers a flavorful, easy-to-make meal perfect for busy days. Tender chicken breasts cook slowly with vibrant spices, beans, tomatoes, and chiles, then combined with instant rice and topped with melted Colby-Jack cheese. Customize with your favorite garnishes for a comforting, crowd-pleasing dinner.
Ingredients
Protein and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
Liquids and Seasonings
- 1 (16 oz) jar salsa
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder (or regular chile powder)
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
Other
- 2 cups instant rice (such as Minute Rice)
- 8 oz shredded Colby-Jack cheese
- Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion
Instructions
- Place the chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker, setting the foundation for the flavorful base.
- Add ingredients: Add diced yellow onion, salsa, black beans, diced tomatoes, diced green chiles, low-sodium chicken broth, chipotle chile powder, paprika, oregano, salt, and black pepper to the slow cooker.
- Slow cook: Cover and slow cook on low heat for 4 hours, allowing the chicken to become tender and the flavors to meld together.
- Shred chicken: Remove the chicken breasts carefully and place them in a large bowl. Using two forks or shredders, shred the chicken finely. Keep the slow cooker covered during this process to retain heat.
- Combine shredded chicken and rice: Return the shredded chicken to the slow cooker and add the instant rice. Stir well to combine evenly with the sauce and vegetables.
- Cook rice: Continue cooking in the slow cooker for another 45 minutes or until the instant rice is tender. Taste to ensure the rice is properly cooked.
- Add cheese: Sprinkle shredded Colby-Jack cheese on top of the mixture, then cover and cook for an additional 3-5 minutes until the cheese melts completely.
- Serve: Scoop the burrito bowl mixture into serving bowls. Add optional garnishes such as sour cream, olives, avocado, hot sauce, cilantro, and green onion to enhance the dish.
Notes
- Keep the lid on the slow cooker while shredding chicken to maintain heat and food safety.
- Instant rice requires less cooking time, so add it after shredding the chicken to avoid overcooking.
- Adjust spiciness by varying the amount or type of chile powder used.
- Use low-sodium chicken broth to better control the salt content in the dish.
- This dish can be made ahead and refrigerated; just reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours 48 minutes
- Category: Entrée
- Method: Slow Cooking
- Cuisine: Mexican-American
Keywords: slow cooker, chicken burrito bowl, easy dinner, Mexican-inspired, instant rice, shredded chicken, one pot meal
