Description
This Slow Cooker Chicken Burrito Bowl recipe offers a flavorful, hands-off meal perfect for busy days. Tender chicken breasts are slow-cooked with salsa, black beans, corn, and a blend of spices to create a savory filling. Served over rice or quinoa and topped with shredded cheese and fresh cilantro, this dish is both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Beans
- 2 pounds boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
Seasonings and Sauce
- 1 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
To Serve
- Cooked rice or quinoa for serving
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of the slow cooker ensuring they are laid out evenly.
- Add Ingredients: Pour in the salsa, then add the drained and rinsed black beans and the corn. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper evenly over the mixture.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be cooked through and tender.
- Shred the Chicken: Once the cooking time is complete, use two forks to shred the chicken directly inside the slow cooker, mixing it thoroughly with the other ingredients.
- Assemble the Bowl: Spoon the shredded chicken mixture over cooked rice or quinoa in serving bowls.
- Add Toppings: Garnish with shredded cheese and chopped fresh cilantro before serving to enhance flavor and presentation.
Notes
- For a spicier dish, add a pinch of cayenne pepper or hot sauce to the slow cooker.
- Use brown rice or quinoa as healthier grain options.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To keep it dairy-free, omit the shredded cheese or substitute with a dairy-free alternative.
- Make sure to drain and rinse the black beans to reduce sodium content.
