Slow Cooker Chicken Burrito Bowl Recipe
Easy and flavorful, these Slow Cooker Chicken Burrito Bowls feature tender shredded chicken, beans, corn, and a burst of spices, all slow-cooked to perfection and served with customizable burrito bowl toppings.
Equipment
- 1 Mixing bowl Large
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 tablespoon chili powder
- 1 tablespoon cumin
- 0.5 teaspoon crushed red pepper
- 1 tablespoon lime juice
- sea salt to taste
- 0.5 teaspoon cracked pepper
- 2 cups cooked rice can use frozen rice
- 1 avocado sliced, for topping
- lime wedges for serving
- 1 roma tomato diced
- romaine lettuce for topping
- shredded cheese for topping
- cilantro for garnish
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 over the top of the chicken.
- Stir the ingredients on top of the chicken to mix evenly.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until internal temperature reaches 165°F.
- Shred chicken using two forks directly in the slow cooker or on a cutting board. Stir the shredded chicken back in.
Notes
These make great chicken tacos as well as a great taco salad. Add the chicken to quesadillas, lettuce cups, tacos, burritos and more. Keep rice and chicken stored separately for best results. Freeze for longer storage.