Description
This Slow Cooker Chicken Burrito Bowl is a flavorful, easy-to-make meal perfect for busy days. Tender chicken breasts cook gently with salsa, black beans, corn, and a blend of spices, creating a delicious base for a burrito bowl. Served over rice or quinoa and topped with shredded cheese and fresh cilantro, this recipe combines convenience and taste with minimal prep work.
Ingredients
Scale
Protein and Vegetables
- 2 pounds boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
Seasonings and Sauce
- 1 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
To Serve
- Cooked rice or quinoa for serving
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker to form the base of the dish.
- Add ingredients and seasonings: Pour salsa over the chicken, then add drained black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly on top.
- Cook slowly: Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, allowing the chicken to become tender and absorb the spices.
- Shred the chicken: Once the cooking cycle is complete and the chicken is fully cooked, use two forks to shred the meat directly in the slow cooker, mixing it well with the beans, corn, and sauce.
- Prepare serving base: Spoon cooked rice or quinoa into bowls to create the foundation for the burrito bowl.
- Assemble and garnish: Serve the shredded chicken mixture over the rice or quinoa, then top with shredded cheese and sprinkle with chopped cilantro for freshness and added flavor.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the slow cooker.
- Use brown rice or quinoa for a healthier, fiber-rich base.
- To keep it dairy-free, omit the shredded cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For meal prep, assemble bowls ahead and refrigerate, then reheat before serving.
