Description
This Slow Cooker Mexican Chicken Burrito Bowl is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts cook slowly with a blend of spices, salsa, beans, corn, and fresh vegetables to create a savory base. Served over rice and topped with classic Mexican-inspired garnishes like shredded cheese, avocado, sour cream, and cilantro, this dish offers a hearty, nutritious, and satisfying dinner.
Ingredients
Scale
Protein
- 1 pound boneless (skinless) chicken breasts
Vegetables & Legumes
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
Liquids & Sauces
- 1 cup salsa (your favorite variety)
- 1 cup chicken broth
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Serving
- Cooked rice
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, lime wedges
Instructions
- Prepare Slow Cooker: Lightly grease the slow cooker insert with cooking spray or olive oil to prevent sticking and ensure easy cleanup.
- Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Pour the salsa and chicken broth over the chicken. Add the black beans, corn, diced bell pepper, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper to the slow cooker.
- Mix Ingredients: Gently stir the ingredients in the slow cooker to combine everything evenly, making sure the spices and vegetables are well distributed around the chicken.
- Cook on Low: Cover the slow cooker and cook on low heat for 4-6 hours, or until the chicken is cooked through and tender enough to shred easily.
- Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it thoroughly with the other ingredients to absorb all the flavors.
- Assemble Burrito Bowls: To serve, spoon cooked rice into bowls. Top the rice with the Mexican chicken mixture from the slow cooker. Add your favorite toppings such as shredded cheese, diced avocado, sour cream, chopped cilantro, and a squeeze of lime juice to enhance flavor and texture.
Notes
- For a spicier dish, add a chopped jalapeño or a pinch of cayenne pepper to the slow cooker.
- You can substitute chicken breasts with boneless skinless thighs for a juicier texture.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Use brown rice as a healthier alternative to white rice for added fiber.
- Prepare all vegetables the night before to save time in the morning.
