Slow Cooker Chicken Burrito Bowl Recipe
This Slow Cooker Chicken Burrito Bowl is a hearty and flavorful meal perfect for a convenient weeknight dinner. Tender chicken breasts are slow-cooked with taco seasoning, corn, black beans, salsa, and diced tomatoes with green chilies, then shredded and mixed with fresh cilantro. Served over warm brown rice and customizable with a variety of fresh toppings, this dish offers a balanced blend of protein, fiber, and bold Southwest flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 7 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (1.25-ounce) packet low-sodium taco seasoning
- 1 1/2 cups fresh or frozen corn kernels (from about two ears of corn if using fresh)
- 1 (15-ounce) can black beans, rinsed and drained (preferably organic or reduced-sodium)
- 1/2 cup finely chopped onions
- 1 (16-ounce) jar of your favorite salsa
- 1 (10-ounce) can diced tomatoes and green chilies with juice (such as Ro-Tel)
- 1/2 cup finely chopped cilantro
Serving Ingredients
- Brown rice, cooked and hot, for serving
Optional Toppings
- Shredded lettuce
- Chopped tomatoes
- Shredded reduced-fat cheese
- Chopped avocados or guacamole
- Reduced-fat sour cream
- Chopped green onions
- Additional chopped fresh cilantro
- Hot sauce
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts into the slow cooker base, ensuring they are evenly spread out.
- Add the seasonings and vegetables: Sprinkle the low-sodium taco seasoning over the chicken, then add the fresh or frozen corn kernels, rinsed and drained black beans, and finely chopped onions evenly on top of the chicken.
- Pour liquids: Pour the jar of your favorite salsa and the can of diced tomatoes and green chilies with their juice over the layered ingredients in the slow cooker.
- Cook the chicken: Cover and cook the mixture on high heat for 4 hours, or alternatively on low heat for 6 to 8 hours, until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Just before serving, use two forks to shred the chicken directly in the slow cooker, mixing it well with the other ingredients.
- Add fresh herbs: Stir in the finely chopped cilantro to combine thoroughly with the cooked mixture.
- Serve: Spoon the chicken mixture over hot cooked brown rice. Add any desired optional toppings like shredded lettuce, chopped tomatoes, shredded cheese, avocado or guacamole, sour cream, green onions, extra cilantro, or hot sauce to customize each serving.
Notes
- For best flavor, use low-sodium taco seasoning and rinse canned beans to reduce sodium content.
- If you prefer a spicier bowl, select a spicy salsa or add hot sauce as a topping.
- This recipe is versatile; consider adding extra vegetables like bell peppers or jalapeños in the slow cooker as desired.
- Brown rice can be substituted with quinoa or cauliflower rice for variation or lower carbohydrate options.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
