Ingredients for Slow Cooker Chicken Burrito Bowls
- 1.5 lbs boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup long-grain white rice, uncooked
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
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How to Make Slow Cooker Chicken Burrito Bowls
- Place 1.5 lbs boneless, skinless chicken breasts in a 2.5-3.5 quart slow cooker.
- Add 1 (14.5 oz) can diced tomatoes (undrained), 1/2 cup chicken broth, 2 tablespoons chili powder, 1 teaspoon salt, and 1 teaspoon cumin to the slow cooker.
- Ensure chicken is mostly submerged in liquid; add more broth if necessary.
- Cover and cook on low for 3-4 hours, or until chicken is cooked through.
- Stir in 1 cup long-grain rice, 1 (15 oz) can black beans (rinsed and drained), 1 cup frozen corn, and 1/2 cup chicken broth.
- Cover and cook on low for another 3-4 hours, or until rice is tender. Stir gently once or twice during the last hour to prevent sticking and add more broth if needed.
- If rice is cooked but there is excess liquid, remove the lid and cook on high for 15-20 minutes to allow the liquid to evaporate.
- Use two forks to shred the chicken directly in the slow cooker. Stir to combine with rice and other ingredients.
- Season with additional salt or spices to taste.
- Serve immediately in bowls with your favorite toppings (suggestions below).
- Leftovers can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
3g
Carbs
11g
