Description
This comforting and flavorful slow cooker chicken burrito bowl is perfect for busy weeknights. Tender shredded chicken, hearty beans, and vibrant toppings come together in a customizable meal the whole family will love.
Ingredients
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2 pounds (900 g) boneless, skinless chicken breasts
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1 can (15 ounces / 425 g) black beans, drained and rinsed
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1 can (15 ounces / 425 g) pinto beans, drained and rinsed
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1 can (15 ounces / 425 g) corn kernels, drained
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1 can (14.5 ounces / 410 g) diced tomatoes with green chilies
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1 cup (240 ml) tomato sauce
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1 small yellow onion, finely diced (about 1 cup / 150 g)
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3 cloves garlic, minced
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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Juice of 1 lime (about 2 tablespoons / 30 ml)
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3 cups (600 g) cooked white or brown rice
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1 cup (120 g) shredded cheddar or Mexican-blend cheese
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1 cup (240 g) sour cream or plain Greek yogurt
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1 cup (150 g) diced fresh tomatoes
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1 avocado, sliced
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½ cup (75 g) chopped fresh cilantro
Instructions
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Place 2 pounds (900 g) of chicken breasts in the bottom of the slow cooker.
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Add black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Shred the chicken with two forks and stir to combine.
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Stir in lime juice before serving.
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Serve over 3 cups (600 g) cooked rice and top with cheese, sour cream or Greek yogurt, diced tomatoes, avocado, and cilantro.
Notes
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Store leftovers in the refrigerator for up to 4 days.
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Freeze the chicken mixture for up to 3 months.
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Adjust spice level by adding cayenne pepper if desired.
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For creamier texture, stir in 4 ounces (115 g) softened cream cheese during the last 30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)