Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Yield: 7 cups
Slow cooker recipes are my favorite. One of my go-to is this slow cooker chicken burrito bowl. It is super easy to make. Just dump all the ingredients in your slow cooker, set them to cook either on high or low and come back to a filling, mouthwatering dinner! Before serving, shred the chicken and ladle the chicken burrito into serving bowls over rice and top with your favorite toppings such as shredded lettuce chopped tomatoes, or hot sauce. But my favorite is chopped avocados or guacamole. For that cheesy layer, you can generously sprinkle shredded cheese on top.
Ingredients
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1 ½ c. fresh or frozen corn kernels, from about two ears of corn if using fresh
1 ½ lb boneless, skinless chicken breasts
½ c. finely chopped onions
1 packet of low-sodium taco seasoning
1 can black beans, rinsed and drained, preferably organic or reduced-sodium
1 can diced tomatoes and green chilies with juice
1 jar of your favorite salsa
½ c. finely chopped cilantro
Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional
Brown rice, cooked and hot, for serving
How to make Slow Cooker Chicken Burrito Bowl
Step 1: In a slow cooker, place the chicken and sprinkle it with taco seasoning. Add the corn, black beans, and onions. On top, pour the salsa and canned tomatoes. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Before serving, shred the chicken using two forks. Then, add the cilantro and stir well.
Step 3: Serve the slow cooker chicken burrito bowl over brown rice with optional toppings. Enjoy!
Tips:
If serving as an appetizer, skip the rice and enjoy the chicken burrito with whole-grain tortilla chips.
This chicken burrito bowl is great for dinner prep. Make this in advance and store it in the fridge for a quick lunch or dinner.
Nutrition Facts:
Calories: 314 Kcl, Total fat: 5g, saturated fat: 1g, trans fat: 0g, Unsaturated fat: 3g, Cholesterol: 83mg, Sodium: 754mg, Carbohydrates: 31g, Fiber: 8g, Sugar: 5g, Protein: 38g.
Ingredients
- 1 ½ c. fresh or frozen corn kernels, from about two ears of corn if using fresh
- 1 ½ lb boneless, skinless chicken breasts
- ½ c. finely chopped onions
- 1 packet of low-sodium taco seasoning
- 1 can black beans, rinsed and drained, preferably organic or reduced-sodium
- 1 can diced tomatoes and green chilies with juice
- 1 jar of your favorite salsa
- ½ c. finely chopped cilantro
- Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional
- Brown rice, cooked and hot, for serving
Instructions
Step 1: In a slow cooker, place the chicken and sprinkle it with taco seasoning. Add the corn, black beans, and onions. On top, pour the salsa and canned tomatoes. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Before serving, shred the chicken using two forks. Then, add the cilantro and stir well.
Step 3: Serve the slow cooker chicken burrito bowl over brown rice with optional toppings. Enjoy!
Notes
If serving as an appetizer, skip the rice and enjoy the chicken burrito with whole-grain tortilla chips. This chicken burrito bowl is great for dinner prep. Make this in advance and store it in the fridge for a quick lunch or dinner.