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Slow Cooker Chicken Burrito Bowl

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A delicious and hearty slow-cooked chicken burrito bowl with tender chicken, beans, corn, and a blend of spices. This easy meal is customizable with various toppings and perfect for busy days or meal prep.

Ingredients

2 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup salsa (your preferred variety)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 cup chicken broth or water

1 cup cooked rice (white, brown, or cauliflower rice)

Toppings (optional): sour cream, shredded cheese, fresh cilantro, avocado, lime wedges, diced tomatoes

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, salt, pepper, and chicken broth (or water) on top of the chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
  4. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine with the beans, corn, and sauce.
  6. Serve the chicken mixture over a bed of cooked rice and top with your favorite toppings like sour cream, cheese, cilantro, avocado, lime wedges, or diced tomatoes.

Notes

For a vegetarian version, skip the chicken and use extra beans (black, pinto, or kidney beans) and a variety of veggies like bell peppers and zucchini.

Add heat by adding diced jalapeños, cayenne pepper, or hot sauce to the slow cooker.

For a low-carb version, substitute rice with cauliflower rice.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

For extra flavor, consider using vegetable broth instead of chicken broth or a bouillon cube for added depth.

Nutrition

Find it online: https://yumntasty.com/slow-cooker-chicken-burrito-bowl/