Slow Cooker Chicken Burrito Bowls
Enjoy these flavorful Slow Cooker Chicken Burrito Bowls that combine tender chicken with black beans, salsa, and spices for a hearty meal perfect for customization.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Choose high-quality chicken for best results.
- 1 medium yellow onion, diced
- 16 oz jar salsa Customize the variety of salsa to your preference.
- 15 oz can black beans, rinsed and drained
- 10 oz can diced tomatoes
- 4 oz can diced green chiles
- 2 cups low-sodium chicken broth
- variety of toppings (sour cream, olives, avocado, shredded cheese) Customize toppings to your liking.
- Instant rice (optional) For an additional component.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Sprinkle the diced yellow onion evenly over the chicken.
- Pour the jar of salsa over the chicken and onions. Add the rinsed black beans, diced tomatoes, and diced green chiles.
- Carefully pour in the chicken broth, coating all ingredients.
- Sprinkle in cumin or chili powder if desired, and stir gently to mix while avoiding disturbing the chicken.
- Cover and set the slow cooker to cook on low for about four hours.
Finishing Touches
- Once cooking is done, use two forks to shred the chicken directly in the slow cooker, mixing it back into the other ingredients.
- If using, stir in instant rice and cover again, cooking for another 45 minutes or until rice is tender.
- Sprinkle shredded cheese on top and cover for a few minutes to let it melt.
Serving
- Spoon generous portions into bowls and customize with your favorite toppings like sour cream, olives, and avocado.
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Notes
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months. Consider variations such as using quinoa or adding different vegetables.