Slow Cooker Chicken Burrito Bowl Recipe
If you’ve ever craved a meal that feels like a warm, comforting hug but is also bursting with vibrant flavors, then this Slow Cooker Chicken Burrito Bowl is absolutely for you. It’s a perfect harmony of tender chicken, wholesome brown rice, hearty black beans, and sweet corn, all slow-cooked to perfection with bold spices and zesty salsa. Easy to prepare and incredibly satisfying, this dish effortlessly combines convenience with deliciousness, making it a weeknight favorite or a crowd-pleaser for casual get-togethers. Once you try this Slow Cooker Chicken Burrito Bowl, you’ll wonder how you ever lived without its rich, colorful goodness in your kitchen repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each one adding a unique layer of flavor, texture, or color that makes the Slow Cooker Chicken Burrito Bowl shine. From the wholesome brown rice to the aromatic spices, everything is chosen to create a perfect balance that’s both nourishing and mouthwatering.
- 2 boneless, skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 1 cup uncooked brown rice: Adds a nutty flavor and hearty texture, absorbing all the spices and broth.
- 1 can (15 oz) black beans, drained and rinsed: For extra protein, fiber, and a creamy bite.
- 1 can (15 oz) corn, drained: Sweet bursts of color and a touch of crunch.
- 2 cups chicken broth: Keeps everything moist and infuses the rice and chicken with flavor.
- 1 cup salsa: Brings a zesty, tangy kick that ties the dish together beautifully.
- 1 teaspoon chili powder: Adds warmth and a gentle heat.
- 1 teaspoon cumin: Gives an earthy depth that’s signature to Mexican-inspired dishes.
- 1 teaspoon garlic powder: Enhances savoriness without overpowering.
- 1 teaspoon onion powder: Contributes sweet, mellow undertones.
- 1 teaspoon paprika: Adds smoky notes and lovely color.
- 1/2 teaspoon salt: Balances all flavors perfectly.
- 1/2 teaspoon black pepper: Provides a subtle sharpness.
- 1 cup shredded cheddar cheese (optional): Melts beautifully to add creaminess at the end.
- Fresh cilantro, chopped (for garnish): Offers a bright, fresh pop.
- Lime wedges (for serving): A squeeze adds refreshing acidity.
How to Make Slow Cooker Chicken Burrito Bowl
Step 1: Season the Chicken
Start by placing your boneless, skinless chicken breasts in the slow cooker. Sprinkle the chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper over the chicken. This spice mix is the foundation of your flavors, infusing the chicken with that irresistible Mexican flair as it cooks low and slow.
Step 2: Add the Rest of the Ingredients
Next, it’s time to layer in the uncooked brown rice, black beans, drained corn, salsa, and chicken broth right over the seasoned chicken. Don’t worry about mixing at this stage; the slow cooker will do the magic. Just be sure to pour everything evenly so every bite ends up perfectly balanced.
Step 3: Let It Cook
Cover your slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. During this time, the chicken will become shreddably tender, and the brown rice will soak up all the broth and spices, becoming beautifully fluffy and flavorful.
Step 4: Shred the Chicken
About 30 minutes before you’re ready to serve, remove the chicken breasts from the slow cooker and shred them using two forks. Then pop the shredded chicken back into the slow cooker and stir everything so the flavors meld together perfectly. This step transforms the dish into a cohesive, comforting burrito bowl base.
Step 5: Add Cheese (Optional)
If you love that melty, creamy touch, sprinkle shredded cheddar cheese over the mixture, then cover your slow cooker again for 10 minutes to let the cheese melt delightfully into the dish.
Step 6: Serve and Enjoy
Dish out generous portions of the Slow Cooker Chicken Burrito Bowl into bowls, ready for garnish and serving.
How to Serve Slow Cooker Chicken Burrito Bowl
Garnishes
Adding fresh garnishes like chopped cilantro and a squeeze of lime instantly elevates this dish. The cilantro brings a herbal brightness that cuts through the richness, while the lime adds a refreshing citrus pop that wakes up your taste buds. You could even add slices of avocado or a dollop of sour cream for creaminess and contrast.
Side Dishes
This Slow Cooker Chicken Burrito Bowl works great as a standalone meal but pairs beautifully with simple sides like crispy tortilla chips for crunch or a fresh green salad to add crispness and lighten things up. If you want to go the extra mile, a side of Mexican street corn or pickled jalapeños makes for tantalizing accompaniments.
Creative Ways to Present
Why not serve this Slow Cooker Chicken Burrito Bowl layered in mason jars for an easy grab-and-go lunch? Or turn it into a burrito wrap by scooping it into warmed tortillas with your favorite toppings. It also shines as a filling for stuffed bell peppers or atop a bed of greens for a burrito salad that’s both hearty and vibrant.
Make Ahead and Storage
Storing Leftovers
Cool leftover Slow Cooker Chicken Burrito Bowl to room temperature and store in airtight containers in the refrigerator for up to 4 days. The flavors tend to deepen as it sits, making for tasty next-day meals that only get better.
Freezing
This dish freezes wonderfully. Portion out into freezer-safe containers or bags, making sure to press out any excess air. It can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
For quick reheating, microwave individual servings until hot, stirring halfway through to ensure even warming. Alternatively, reheat on the stove over low heat, adding a splash of water or broth to refresh the rice and keep the texture deliciously moist.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice cooks faster than brown rice, so reduce the cooking time accordingly to avoid overcooking. It’s a great option if you prefer a softer texture.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth and salsa don’t contain gluten additives. Always double-check labels to be sure.
Can I add vegetables to this Slow Cooker Chicken Burrito Bowl?
Definitely. Diced bell peppers, chopped zucchini, or even spinach can be stirred in about halfway through cooking for extra nutrition and color.
What can I substitute for chicken broth if I want a vegetarian version?
You can easily swap chicken broth for vegetable broth. Just keep in mind that you would need to replace chicken breasts with a plant-based protein or extra beans to keep the protein content.
Is shredded chicken necessary or can I leave it in pieces?
Shredded chicken helps the meat blend into the rice and bean mixture and makes the dish easier to eat as a bowl. If you prefer chicken pieces, that works too, but shredding is recommended for the classic Slow Cooker Chicken Burrito Bowl experience.
Final Thoughts
There’s something so wonderfully satisfying about this Slow Cooker Chicken Burrito Bowl that it quickly becomes a go-to in your weekly dinner rotation. The combination of ease, nutrition, and vibrant flavors makes it a winner every time, plus it’s a hug on a plate that your whole family will adore. Give this recipe a try soon—you might just find you’re making it far more often than you expected!
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Slow Cooker Chicken Burrito Bowl Recipe
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A flavorful and easy Slow Cooker Chicken Burrito Bowl packed with tender shredded chicken, brown rice, black beans, corn, and a blend of spices. Perfect for a hassle-free, nutritious, and filling meal that can be customized with cheese, cilantro, and lime for extra zest.
Ingredients
Protein and Grains
- 2 boneless, skinless chicken breasts
- 1 cup uncooked brown rice
Vegetables and Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
Liquids and Sauce
- 2 cups chicken broth
- 1 cup salsa
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season the Chicken: Place the chicken breasts in the slow cooker and evenly sprinkle the chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper over them to infuse rich, smoky flavors.
- Add Rice and Vegetables: Pour the uncooked brown rice, black beans, corn, salsa, and chicken broth evenly over the seasoned chicken in the slow cooker, ensuring the rice is submerged for proper cooking.
- Slow Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and the rice is tender, developing deep, melded flavors.
- Shred the Chicken: About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir thoroughly to combine all ingredients.
- Add Cheese (Optional): Sprinkle shredded cheddar cheese over the mixture, cover, and cook for an additional 10 minutes to melt the cheese and add creamy texture.
- Serve and Garnish: Spoon the burrito bowl mixture into bowls. Garnish with freshly chopped cilantro and a squeeze of lime juice to brighten the flavors.
Notes
- Use chicken thighs instead of breasts for a juicier and more flavorful result.
- To make this recipe vegetarian, omit chicken and double the black beans or add extra vegetables like bell peppers.
- If you prefer white rice, adjust cooking time as it cooks faster than brown rice.
- For a spicier dish, add diced jalapeños or hot sauce to the salsa before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner, Lunch
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: slow cooker chicken burrito bowl, easy chicken burrito bowl, crockpot chicken recipe, healthy burrito bowl, shredded chicken burrito bowl
