Description
This Slow Cooker Chicken Burrito Bowl is a flavor-packed, one-pot meal featuring tender shredded chicken simmered with spices, black beans, corn, and rice. It’s a hands-off, set-it-and-forget-it recipe that brings the bold flavors of your favorite burrito into a bowl—great for family dinners or meal prep!
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (14.5 oz) diced tomatoes with green chiles (like Rotel)
- 2 cups low-sodium chicken broth
- 1 packet taco seasoning (or homemade: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt to taste)
- 1 small onion, diced
- Optional toppings: shredded cheese, sour cream, guacamole, lime wedges, chopped cilantro, jalapeños
Instructions
- Add chicken, rice, black beans, corn, diced tomatoes (with juices), broth, taco seasoning, and onion to a slow cooker. Stir to combine.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fully cooked and rice is tender.
- Remove the chicken, shred with two forks, then return to the slow cooker and stir to mix.
- Serve warm in bowls and top with your favorite burrito fixings.
Notes
- Add chopped bell peppers or zucchini for extra veggies.
- Use brown rice—just increase the broth to 2.5 cups and cook time by 1 hour.
- Make it spicy by adding chipotle peppers in adobo or jalapeños.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Details
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
