Description
This slow cooker meal practically makes itself! Just toss everything in, walk away, and return to the most delicious chicken burrito bowls ever – no babysitting required.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 can (15oz) black beans, drained and rinsed
- 1 can (14.5oz) diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups uncooked long-grain white rice
- Toppings: lime wedges, fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla chips
Instructions
- Place chicken breasts in a single layer at the bottom of your slow cooker. Drizzle with one tablespoon olive oil and sprinkle with half of the chili powder, cumin, oregano, salt, and pepper, turning to coat both sides.
- Combine diced onion, bell pepper, minced garlic, remaining olive oil and spices in a bowl. Spread this mixture around and over the chicken.
- Pour chicken broth around the edges. Add black beans and diced tomatoes with green chilies on top without stirring.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken reaches 165°F and shreds easily.
- About 30 minutes before serving, cook rice according to package directions.
- Shred the chicken in the slow cooker using two forks. Stir in frozen corn and let cook an additional 15 minutes.
- To serve, place rice in bowls and top with the chicken mixture and your choice of toppings.