Slow Cooker Chicken Burrito Bowl Recipe
These Slow Cooker Chicken Burrito Bowls are packed with juicy shredded chicken, beans, corn, and spices for a hearty and easy dinner option. Perfect for a make-ahead meal or customizable burrito bowl night!
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 2 lb. chicken breast
- 1 can black beans 15 oz., rinsed
- 0.5 cup corn kernels
- 1 can diced tomatoes 14.5 oz., do not drain
- 1 green chile or jalapeño pepper diced
- 0.5 red onion diced
- 2 cloves garlic minced
- 1 T chili powder
- 1 T cumin
- 0.5 teaspoon crushed red pepper
- 1 T lime juice
- Sea Salt to taste
- 0.5 teaspoon cracked pepper
- 2 cups cooked rice frozen ok
- 1 avocado
- lime wedges
- 1 roma tomato diced
- Romaine lettuce
- shredded cheese
- cilantro
Instructions
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Cover with cumin, chili powder, red pepper, sea salt and pepper.
- Add green chile, onion, garlic, tomatoes, and black beans.
- Stir the ingredients on top of the chicken to mix evenly. Cover and cook.
- Allow to cook for about 4-6 hours on low or until internal temperature reaches 165°F.
- Remove and shred chicken. Return to pot and keep on warm until serving.
- Prepare burrito bowl toppings. Add chicken mixture to bowls and top as desired.
Notes
Set up a burrito bowl bar so everyone can make their own! Also perfect for tacos, quesadillas, or salads. Store leftovers in airtight container up to 4 days refrigerated or freeze up to 3 months.
