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

Scale

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