Description
Slow Cooker Chicken Burrito Bowls are a simple and flavorful meal. This dish features tender shredded chicken, black beans, and zesty salsa, all cooked in one pot with rice. It is perfect for busy weeknights or meal prepping, offering a hearty and customizable dinner option.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
- 2 cups instant rice
- 8 oz shredded Colby-Jack cheese
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Add the diced onion, salsa, black beans, diced tomatoes, diced green chiles, and chicken broth. Sprinkle in the chipotle chile powder, paprika, oregano, salt, and black pepper.
- Cover and set your slow cooker to cook on low for 4 hours.
- Once cooked, remove the chicken breasts from the slow cooker and place them in a large bowl. Use two forks or shredders to shred the chicken while keeping the lid on the slow cooker to retain heat.
- Return shredded chicken back into the slow cooker. Add in instant rice and stir well to combine all ingredients.
- Cover and cook for an additional 45 minutes or until rice is tender.
- Top with shredded Colby-Jack cheese. Cover again and let it cook for an additional 3-5 minutes until cheese is melted.
- Scoop into bowls and add your favorite toppings like sour cream or avocado before serving. Enjoy your slow cooker chicken burrito bowls!
Notes
- Adjust spices to your preference; more chipotle or paprika can enhance the dish.
- Use quality salsa for better flavor.
- Allow the dish to rest for 10 minutes after cooking to meld flavors.
- Monitor rice cooking time as it can vary by brand.
- Experiment with different toppings for variety.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze in freezer-safe containers for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours 50 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
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