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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

If you love Mexican-inspired bowls, you will love this convenient one-pot wonder!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 260kcal
Author: Katherine - Yummfully

Ingredients

  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1- 14.5 oz diced tomatoes with juice
  • 1 cup chicken broth
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1- 15 oz can black beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup uncooked rice
  • Your favorite toppings: shredded cheese, sour cream, salsa or pico de gallo, guacamole, and shredded lettuce

Instructions

  • Cook the chicken: place it in the pot of the slow cooker along with the diced tomatoes (with juice), chicken broth, spices, salt, and pepper to taste. Cook on low for three hours.
  • Stir in the beans, rice, and frozen corn. Cook for three more hours.
  • Once the rice is cooked, remove the chicken breasts and shred them. You can then serve them over the rice, or mix them into the rice and serve everything together.
  • Top with your favorite toppings like shredded cheese, lettuce, sour cream, pico de gallo, and guacamole.

Notes

  1. If you want to use brown rice, check it at the 3-hour mark. It might need a bit more liquid and time to cook.
  2. Remember to drain and rinse the black beans to remove the thick dark-colored liquid.
  3. If you want to add a few veggies, you can add sliced bell pepper and onions when you cook the chicken.
 
If you’re a bowl meal lover, remember to pin this one!

Nutrition

Calories: 260kcal | Carbohydrates: 34g | Protein: 25g | Fat: 3g