Description
Skip the takeout and make these Slow Cooker Chicken Burrito Bowls instead. Just 10 minutes of prep in the morning means dinner is ready when you walk through the door.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 1 cup (240ml) low-sodium chicken broth
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (14.5 oz/411g) diced fire-roasted tomatoes, undrained
- 1 cup (175g) frozen corn kernels
- 1 medium onion, diced (about 1 cup)
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 2 tablespoons (30ml) lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups (285g) long-grain white rice, cooked separately
For serving (optional):
- Fresh cilantro, chopped
- Avocado, sliced or diced
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Lime wedges
- Hot sauce
Instructions
- Pour chicken broth into the slow cooker and place chicken breasts in a single layer at the bottom.
- Season chicken with half of the salt and pepper.
- Layer diced onion, bell pepper, garlic, and jalapeño (if using) over the chicken.
- In a small bowl, combine chili powder, cumin, oregano, remaining salt, and pepper. Sprinkle this spice mixture evenly over the vegetables.
- Add fire-roasted tomatoes with their juice, drained black beans, and corn to the slow cooker.
- Pour lime juice over everything and gently stir the top layer, being careful not to disturb the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, cook rice according to package directions.
- Remove chicken from slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker, stir to combine with other ingredients, and continue cooking for 15 more minutes.
- To serve, place a portion of cooked rice in each bowl, top with the chicken mixture, and add optional toppings as desired.