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Homemade Slow Cooker Chicken Burrito Bowl Recipe photo

Slow Cooker Chicken Burrito Bowl Recipe

This Slow Cooker Chicken Burrito Bowl is bursting with flavor! A one-pot meal that's healthy, customizable, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 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 cloves garlic 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

Equipment

  • Slow cooker
  • Knife and cutting board
  • Measuring spoons
  • Serving spoon

Method
 

Cooking Steps:
  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.
  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.
  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.
  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.
  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.
  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.
  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!

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.