Slow Cooker Chicken Burrito Bowl Recipe
Our Mexican-inspired slow cooker chicken burrito bowls are simple, healthy and delicious, and require very little effort. Chicken breast is cooked low and slow along with rice, beans, corn and seasoning, then packed into individual bowls with all of your favorite toppings.
Servings: 6 people
Calories: 321kcal
Ingredients
Slow Cooker Chicken Burrito Bowls
- 2 pounds chicken breasts
- 1 14-ounce can Rotel tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup long grain white rice
- 1 14-ounce can black beans
- 1 cup corn frozen, fresh or canned
Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 whole avocado sliced
- 3 medium green onions sliced thin
Instructions
- Place chicken breasts, Rotel tomatoes, chili powder, cumin, salt, and pepper in a slow cooker, mix lightly, and cover with a lid.
- Cook on low for 2-3 hours, then add the chicken stock, rice, beans, and corn and stir, making sure the rice is covered in the broth mixture. Cover again and cook for 2 more hours, or until the chicken is cooked through and the rice is tender.
- Remove the chicken and cut into 3/4" pieces. Add back into the slow cooker and mix together.
- To serve, ladle some of the chicken, beans, and rice into each individual bowl. Serve with shredded cheese, sour cream, salsa, sliced avocado and green onions if desired. Enjoy!
Notes
Storing leftovers: store any leftover chicken, beans, and rice mixture in freezer bags or another airtight container in the fridge for up to 3 days, or in the freezer for up to 3 month. To thaw, transfer to the fridge overnight.
Nutrition
Calories: 321kcal | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1084mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg