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Slow Cooker Chicken Burrito Bowl

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This Slow Cooker Chicken Burrito Bowl is a hearty, one-pot meal made with tender shredded chicken, rice, beans, corn, and Mexican spices. It’s easy, flavorful, and perfect for meal prep or family dinners.

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup salsa
  • 1 cup uncooked brown rice
  • 2 cups chicken broth
  • 1 cup shredded cheese, for topping
  • Sour cream, for serving
  • Lime wedges, for serving
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Add the black beans, corn, and salsa on top.
  4. Pour in the uncooked brown rice and chicken broth.
  5. Stir slightly to mix the rice into the liquid, keeping the chicken at the bottom.
  6. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is cooked through and rice is tender.
  7. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
  8. Serve in bowls and top with shredded cheese, sour cream, lime wedges, and fresh cilantro as desired.

Notes

  • Use brown rice to avoid mushiness during slow cooking.
  • Customize with your favorite toppings like avocado or tortilla chips.
  • Make it dairy-free by omitting cheese and sour cream or using dairy-free alternatives.
  • Can be made ahead by prepping ingredients the night before.
  • Store leftovers in the fridge for 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-chicken-burrito-bowl-2/