Slow-Cooker Chicken Burrito Bowl
A hearty, nutritious dish combining tender chicken, brown rice, beans, and fresh vegetables, easily customizable for family meals.
Ingredients
Main Ingredients
- 2 pounds chicken breasts
- 1 cup brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 bell pepper, chopped
- 1 onion, chopped
- Salt and pepper to taste
Toppings
- Shredded cheese
- Avocado
- Sour cream
- Cilantro
- Lime wedges
Instructions
Preparation
- Begin by placing the chicken breasts at the bottom of your slow cooker.
- Pour in the brown rice evenly over the chicken.
- Add in the black beans and corn, mixing them into the layers.
- Toss in the chopped bell pepper and onion.
- Drizzle the salsa over the mixture, ensuring it covers all the ingredients.
- Sprinkle the taco seasoning, followed by a dash of salt and pepper to taste.
- Pour about three cups of water over the contents.
- Gently stir the ingredients to combine without disrupting the layers.
- Cover the slow cooker with the lid and set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours.
Final Steps
- Once cooking time is up, carefully remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it back into the rice and vegetables.
- Scoop the mixture into bowls and let everyone customize their own burrito bowl with a selection of toppings.
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Notes
Customize the burrito bowl with toppings like shredded cheese, ripe avocado, sour cream, cilantro, and lime. Consider alternative ingredients like chicken thighs, quinoa, or different types of beans for variations.