Slow Cooker Chicken Burrito Bowls
A delicious and versatile meal perfect for busy weeknights, combining flavored chicken, rice, beans, and customizable toppings.
Ingredients
Base Ingredients
- 2 cups cooked rice This forms the base of your bowl, providing a hearty foundation.
- 1 lb chicken breasts Lean protein that shreds beautifully after cooking.
Vegetables and Legumes
- 1 can black beans Rinsed and drained for a healthy, fiber-rich addition.
- 1 cup corn You can use either frozen or canned corn.
- 1 cup diced tomatoes Fresh or canned, these add a vibrant color and flavor.
Seasoning
- 1 packet taco seasoning This blend of spices brings the essence of Mexican cuisine.
- 1 cup chicken broth This keeps the chicken moist and flavorful.
- to taste salt and pepper For enhancing the taste of the dish.
Optional Toppings
- to taste shredded cheese Add for a creamy touch.
- to taste avocado Introduces healthy fats.
- to taste sour cream Creates a cooling effect.
- to taste salsa Brings extra zing to each bite.
Instructions
Preparation
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Next, add the drained black beans, corn, and diced tomatoes.
- Sprinkle the taco seasoning evenly over everything.
- Pour the chicken broth into the slow cooker and season with salt and pepper.
Cooking
- Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking time is up, use two forks to shred the chicken directly in the slow cooker.
- Gently stir the mixture to ensure that the shredded chicken is well incorporated.
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Notes
Store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for 2-3 months. Reheat in the microwave or on the stove until hot.