Slow Cooker Chicken Burrito Bowl Recipe
When it comes to effortless weeknight meals, nothing beats a classic slow cooker recipe. The Slow Cooker Chicken Burrito Bowl Recipe is a perfect example of how you can throw together simple ingredients and let the magic happen while you go about your day. Not only is this dish bursting with flavor, but it also offers the convenience of a one-pot meal, making cleanup a breeze. Plus, it’s incredibly versatile, allowing you to customize toppings and sides to suit your taste.
The Upside of Slow Cooker Chicken Burrito Bowl Recipe
The beauty of this Slow Cooker Chicken Burrito Bowl Recipe lies in its simplicity and adaptability. Here are a few reasons why you’re going to love it:
- Time-Saving: With just a little bit of prep, you can set it and forget it for hours.
- Flavorful: The slow cooking process allows the spices and ingredients to meld perfectly.
- Customizable: Top it with your favorites, and you’ll never get bored!
- Healthy: Packed with protein and fiber, this bowl is a nutritious option for any meal.
The Essentials
Before diving into the cooking process, let’s gather all the ingredients you’ll need for this delicious Slow Cooker Chicken Burrito Bowl Recipe:
- 2 lb. chicken breast
- 1 can black beans (15 oz.), rinsed
- 1 cup corn kernels
- 1 can diced tomatoes (14.5 oz.), no need to drain liquid
- 1 green chile or jalapeño pepper, diced
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- ½ tsp crushed red pepper
- 1 tbsp lime juice
- Sea salt to taste
- ½ tsp cracked pepper
- 2 cups cooked rice (in a rush? Use frozen!)
- 1 avocado
- Lime wedges
- 1 roma tomato, diced
- Romaine lettuce
- Shredded cheese
- Cilantro
Setup & Equipment
To make your cooking experience seamless, gather the following equipment:
- Slow Cooker: A 6-quart model works best for this recipe.
- Knife and Cutting Board: For chopping vegetables.
- Measuring Spoons: To measure out your spices accurately.
- Serving Spoon: For mixing and serving the finished dish.
Slow Cooker Chicken Burrito Bowl Recipe, Made Easy
Now that we have everything prepared, it’s time to get cooking! Follow these simple steps to create your Slow Cooker Chicken Burrito Bowl Recipe:
Step 1: Prepare the Ingredients
Begin by dicing the green chile or jalapeño pepper, red onion, and mincing the garlic cloves. This will enhance the overall flavor of your dish.
Step 2: Layer the Ingredients
Place the 2 lb. chicken breast at the bottom of your slow cooker. Then layer the black beans, corn, diced tomatoes (with liquid), diced pepper, onion, and minced garlic over the chicken.
Step 3: Add Spices
Sprinkle the chili powder, cumin, crushed red pepper, lime juice, sea salt, and cracked pepper over the top of the layered ingredients.
Step 4: Cook
Cover the slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours. The chicken will be tender and easy to shred when done.
Step 5: Shred the Chicken
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the cooker and stir everything together to combine.
Step 6: Prepare the Rice
While the chicken is cooking, prepare your rice according to the package instructions. If you’re in a rush, using frozen rice is a quick and easy alternative.
Step 7: Assemble the Bowls
To serve, start with a base of rice in each bowl. Top with the shredded chicken mixture, diced roma tomatoes, avocado slices, shredded lettuce, cheese, and fresh cilantro. Squeeze lime juice over the top for an added zing!
Flavor-Forward Alternatives
Feel free to get creative with your Slow Cooker Chicken Burrito Bowl Recipe. Here are some alternatives to consider:
- Swap chicken for beef or turkey for a different protein.
- Add bell peppers or zucchini for extra veggies.
- Use quinoa instead of rice for a nutritious twist.
- Incorporate spicy salsa or hot sauce for a kick.
Chef’s Notes
- For meal prep, double the recipe and freeze leftovers for quick lunches.
- Adjust the level of spiciness by varying the amount of crushed red pepper or jalapeño.
- Fresh herbs like cilantro can be substituted with parsley if desired.
Best Ways to Store
To keep your Slow Cooker Chicken Burrito Bowl Recipe fresh, follow these storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions in freezer-safe bags for up to 3 months.
- Reheat in the microwave or on the stovetop until heated through before serving.
Slow Cooker Chicken Burrito Bowl Recipe Q&A
Can I use frozen chicken breasts in this recipe?
Yes! You can use frozen chicken breasts; just increase the cooking time by an hour or so on low, and make sure they reach a safe internal temperature of 165°F.
What can I substitute for black beans?
You can easily swap black beans for pinto beans or kidney beans, depending on your preference.
How do I make this recipe vegetarian?
Replace the chicken with a mix of beans (like black beans and chickpeas) and increase the amount of vegetables for a hearty vegetarian option.
Can I make this in an Instant Pot instead?
Absolutely! Cook on high pressure for about 15-20 minutes, then shred the chicken and serve as directed.
Let’s Eat
This Slow Cooker Chicken Burrito Bowl Recipe is not just a meal; it’s an experience! With each bite, you’ll savor the tender chicken, the medley of spices, and the freshness of your toppings. Whether it’s for a busy weeknight dinner or a casual gathering with friends, this recipe is sure to impress. So gather your ingredients, fire up your slow cooker, and get ready to enjoy a bowl of deliciousness that’s easy to prepare and even easier to love.
Slow Cooker Chicken Burrito Bowl Recipe
Ingredients
Equipment
Method
- Prepare the Ingredients: Begin by dicing the green chile or jalapeño pepper, red onion, and mincing the garlic cloves. This will enhance the overall flavor of your dish.
- Layer the Ingredients: Place the 2 lb. chicken breast at the bottom of your slow cooker. Then layer the black beans, corn, diced tomatoes (with liquid), diced pepper, onion, and minced garlic over the chicken.
- Add Spices: Sprinkle the chili powder, cumin, crushed red pepper, lime juice, sea salt, and cracked pepper over the top of the layered ingredients.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours. The chicken will be tender and easy to shred when done.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the cooker and stir everything together to combine.
- Prepare the Rice: While the chicken is cooking, prepare your rice according to the package instructions. If you’re in a rush, using frozen rice is a quick and easy alternative.
- Assemble the Bowls: To serve, start with a base of rice in each bowl. Top with the shredded chicken mixture, diced roma tomatoes, avocado slices, shredded lettuce, cheese, and fresh cilantro. Squeeze lime juice over the top for an added zing!
Notes
- For meal prep, double the recipe and freeze leftovers for quick lunches.
- Adjust the level of spiciness by varying the amount of crushed red pepper or jalapeño.
- Fresh herbs like cilantro can be substituted with parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions in freezer-safe bags for up to 3 months.
