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Recipe Slow Cooker Chicken Burrito Bowls taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 261 kcal

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.