Easy Slow Cooker Chicken Burrito Bowl Recipe
🎉 Introduction
Create a delicious and healthy meal with this Easy Slow Cooker Chicken Burrito Bowl recipe. Perfect for busy weeknights, this Mexican-inspired dish combines juicy, shredded chicken with flavorful salsa, rice, and a burst of fresh ingredients. With minimal prep time, you can set your slow cooker and enjoy a satisfying dinner with family or friends. Whether you’re looking for a simple weeknight dinner or a meal prep option, this freezer-friendly recipe is sure to please everyone. Let’s dive into this mouthwatering dish that brings the taste of Mexico right to your kitchen!
🧰 Equipment Needed
- Slow cooker
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Serving utensils
🛒 Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups salsa (your choice of mild or spicy)
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
👩🍳 Directions
Step 1: Place the chicken breasts in the slow cooker and season with salt, pepper, cumin, chili powder, and garlic powder.
Step 2: Pour the salsa over the chicken, ensuring it’s well-covered.
Step 3: In a mixing bowl, combine the rinsed rice and chicken broth, and then pour this mixture into the slow cooker, making sure to distribute it evenly.
Step 4: Add the black beans and corn to the slow cooker, gently stirring to combine all ingredients.
Step 5: Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
Step 6: Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back to the slow cooker and mix everything well.
Step 7: Stir in the lime juice and half of the chopped cilantro.
Step 8: Serve the chicken burrito bowl in individual bowls, and top each serving with diced avocado, shredded cheese, and the remaining cilantro.
🍽️ Servings & Timing
Servings: 6 | Prep Time: 15 minutes | Cook Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours 15 minutes
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave until warmed through, adding a splash of water if needed to moisten the rice.
🥄 Variations
- Substitute chicken breasts with chicken thighs for a juicier option.
- Add diced bell peppers or jalapeños for additional flavor and spice.
- For a vegetarian version, replace chicken with tempeh or tofu and use vegetable broth.
- Serve over quinoa instead of rice for a healthier grain option.
- Top with sour cream or Greek yogurt for a creamier texture.
❓ FAQs
Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken, but make sure to extend the cooking time by an hour or two.
Q: What can I substitute for rice?
A: You can use cauliflower rice or quinoa as a substitute for traditional rice.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prep the ingredients and store them in the refrigerator until you’re ready to cook.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free salsa and ensure any added ingredients are also gluten-free.
Q: Can I use different beans?
A: Yes, you can substitute black beans with pinto beans or kidney beans based on your preference.
Q: Is it possible to make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Cook on high pressure for about 10-12 minutes.
Q: How do I add more flavor to the burrito bowl?
A: Consider adding spices such as smoked paprika or toppings like sliced jalapeños or hot sauce.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw before reheating.
Q: What sides pair well with this dish?
A: Serve with tortilla chips, a side salad, or guacamole for a complete meal.
Q: How can I make this dish spicier?
A: You can add diced jalapeños, cayenne pepper, or use hot salsa to increase the heat.
🏁 Conclusion
In just a few easy steps, you can create a flavorful and nourishing Slow Cooker Chicken Burrito Bowl everyone will love. Perfect for meal prep or a quick weeknight dinner, this dish is versatile and can be easily adjusted to suit everyone’s tastes. Enjoy the vibrant flavors of a burrito in a bowl, complete with fresh toppings and the satisfaction of a home-cooked meal.
Easy Slow Cooker Chicken Burrito Bowl Recipe
Ingredients
Equipment
Method
- Place the chicken breasts in the slow cooker and season with salt, pepper, cumin, chili powder, and garlic powder.
- Pour the salsa over the chicken, ensuring it's well-covered.
- In a mixing bowl, combine the rinsed rice and chicken broth, and then pour this mixture into the slow cooker, making sure to distribute it evenly.
- Add the black beans and corn to the slow cooker, gently stirring to combine all ingredients.
- Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back to the slow cooker and mix everything well.
- Stir in the lime juice and half of the chopped cilantro.
- Serve the chicken burrito bowl in individual bowls, and top each serving with diced avocado, shredded cheese, and the remaining cilantro.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave until warmed through, adding a splash of water if needed to moisten the rice. Variations:
- Substitute chicken breasts with chicken thighs for a juicier option.
- Add diced bell peppers or jalapeños for additional flavor and spice.
- For a vegetarian version, replace chicken with tempeh or tofu and use vegetable broth.
- Serve over quinoa instead of rice for a healthier grain option.
- Top with sour cream or Greek yogurt for a creamier texture.
