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Slow Cooker Chicken Burrito Bowls

Effortless meal perfect for busy weeknights, combining tender chicken, brown rice, black beans, and corn, topped with your favorite garnishes.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds chicken breast Boneless and skinless
  • 1 cup brown rice
  • 1 can black beans, drained and rinsed About 15 oz can
  • 1 cup corn Fresh, frozen, or canned
  • 1 cup salsa Any preferred variety
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Toppings
  • avocado Diced
  • cheese Grated or crumbled
  • cilantro Chopped
  • sour cream Optional

Method
 

Preparation
  1. Begin by placing the chicken breast at the bottom of your slow cooker.
  2. Add in the brown rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
  3. Stir everything together to ensure the ingredients are well combined.
Cooking
  1. Cover your slow cooker and cook on low for 6-8 hours, or until the chicken is thoroughly cooked.
  2. Once done, shred the chicken with two forks right in the pot, mixing it back with the other ingredients.
Serving
  1. Serve in bowls, topping each one with avocado, cheese, cilantro, and a dollop of sour cream as desired.

Notes

For extra flavor, consider sautéing the spices before adding them. You can also mix in diced bell peppers or onions for added nutrition and flavor.