Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 6
This chicken burrito bowl is one of my top slow cooker favorite recipes. A dump-and-go recipe that you can easily make without too much fuss. Tender chicken simmered in a scrumptious combination of Mexican seasonings fused with tasty black beans and brown rice, then, topped with melty cheese, fresh ripe tomatoes, and buttery avocados. For insanely delicious homemade burritos, serve this chicken burrito in a bowl or wrapped in a big soft tortilla.
Ingredients
2 tbsp of olive oil
1 lb. boneless, skinless chicken breasts about 2 large breasts
3 tsp of onion powder
3 tsp of chili powder
2 tsp of garlic powder
2 tsp of cumin
3 c. of low-sodium chicken broth
1 15-ounces can of diced tomatoes, drained
2 3/4 c. of instant whole grain brown rice
1 14-ounces can of black beans, drained and rinsed
1 1/2 c. of shredded Colby jack cheese
1 tsp of kosher salt and freshly ground pepper to taste
How to make Slow Cooker Chicken Burrito Bowl
Step 1: In your slow cooker, place the chicken breasts. Over the chicken, pour the chicken broth. Then, add the canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper. Stir well.
Step 2: Put the lid on and set it to cook for 4 hours on low or until the internal temperature of the chicken reaches 165 degrees. Take the chicken breasts out of the slow cooker when done.
Step 3: Turn the slow cooker to high before stirring in the instant rice and black beans. Continue to cook for an additional 30 to 45 minutes or until the rice is tender.
Step 4: Return the chicken to the slow cooker and top with cheese. Continue to cook for a couple of minutes more until the cheese has melted.
Step 5: Serve the chicken burrito immediately with some fresh diced tomatoes, sour cream, green onions, avocados, or guacamole. Enjoy!
Ingredients
- 2 tbsp of olive oil
- 1 lb. boneless, skinless chicken breasts about 2 large breasts
- 3 tsp of onion powder
- 3 tsp of chili powder
- 2 tsp of garlic powder
- 2 tsp of cumin
- 3 c. of low-sodium chicken broth
- 1 15-ounces can of diced tomatoes, drained
- 2 3/4 c. of instant whole grain brown rice
- 1 14-ounces can of black beans, drained and rinsed
- 1 1/2 c. of shredded Colby jack cheese
- 1 tsp of kosher salt and freshly ground pepper to taste
Instructions
Step 1: In your slow cooker, place the chicken breasts. Over the chicken, pour the chicken broth. Then, add the canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper. Stir well.
Step 2: Put the lid on and set it to cook for 4 hours on low or until the internal temperature of the chicken reaches 165 degrees. Take the chicken breasts out of the slow cooker when done.
Step 3: Turn the slow cooker to high before stirring in the instant rice and black beans. Continue to cook for an additional 30 to 45 minutes or until the rice is tender.
Step 4: Return the chicken to the slow cooker and top with cheese. Continue to cook for a couple of minutes more until the cheese has melted.
Step 5: Serve the chicken burrito immediately with some fresh diced tomatoes, sour cream, green onions, avocados, or guacamole. Enjoy!
