Description
Hearty Southwestern Slow Cooker Chicken Burrito Bowl brings zesty Mexican-inspired flavors directly to your dinner table. Tender chicken, black beans, and aromatic spices combine effortlessly, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 boneless, skinless chicken breasts (or thighs)
Beans and Vegetables:
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
- 1 (15 ounces / 425 grams) can corn, drained
- 1 (10 ounces / 285 grams) can diced tomatoes with green chilies
- 1 cup diced tomatoes
- 1 jalapenos
Seasonings and Additional Ingredients:
- 1 cup salsa (mild, medium, or hot)
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain white or brown rice (uncooked)
Toppings:
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 avocado or guacamole
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Tortilla chips or strips
Instructions
- Arrange chicken breasts at the base of the slow cooker, creating a foundational layer for the burrito bowl.
- Cascade black beans, corn, diced tomatoes, and salsa over the chicken, ensuring an even distribution of ingredients.
- Generously dust the mixture with a blend of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to infuse deep, robust flavors.
- Drizzle fresh lime juice across the surface to brighten and enhance the overall taste profile.
- Secure the slow cooker lid and allow the ingredients to simmer and meld on LOW setting for 6-7 hours or HIGH setting for 3-4 hours until chicken becomes effortlessly shreddable.
- Carefully extract the chicken and transform it into tender, bite-sized pieces using two forks, separating the meat into delicate strands.
- Introduce uncooked rice directly into the slow cooker’s liquid-rich environment, then reintegrate the shredded chicken throughout the mixture.
- Continue cooking on HIGH for 30-40 minutes, periodically stirring to prevent rice from adhering to the cooker’s bottom and ensuring uniform cooking.
- Transfer the aromatic mixture into serving bowls, creating a vibrant canvas for personalized toppings.
- Embellish with optional garnishes like melted cheese, creamy avocado, tangy sour cream, and fresh cilantro to elevate the dish’s complexity and visual appeal.
Notes
- Opt for boneless, skinless chicken breasts to ensure even cooking and easy shredding in the slow cooker.
- Customize the spice level by adjusting the amount of chili powder or adding a dash of hot sauce for extra kick.
- Replace white rice with cauliflower rice for a low-carb version that’s equally delicious and nutritious.
- If you’re short on time, use pre-cooked rotisserie chicken and reduce the cooking time, mixing it in during the final rice-cooking stage.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg