Slow-Cooker Chicken Burrito Bowl
A comforting and versatile meal combining tender shredded chicken with brown rice, beans, and fresh vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds chicken breasts Boneless and skinless recommended for easy shredding
- 1 cup brown rice Rinse before using to remove excess starch
- 1 can black beans, rinsed and drained
- 1 cup corn Frozen or canned
- 1 cup salsa Choose your favorite variety
- 1 tablespoon taco seasoning Adjust to taste for spice level
- 1 whole bell pepper, chopped
- 1 whole onion, chopped
- Salt and pepper to taste
Toppings
- shredded cheese For a creamy element
- avocado Creamy addition
- sour cream Offers a cool contrast
- fresh cilantro For a burst of flavor
- lime wedges For squeezing over the top
Instructions
Preparation
- Place the chicken breasts in the bottom of your slow cooker.
- Pour in the brown rice, spreading it evenly over the chicken.
- Rinse and drain the black beans and add them to the slow cooker.
- Add the corn, chopped bell pepper, and onion, layering them nicely on top.
- Drizzle the salsa over all the ingredients.
- Sprinkle in the taco seasoning and season with salt and pepper to taste.
- Pour in about three cups of water.
- Gently stir to combine the ingredients and cover the slow cooker with its lid.
Cooking
- Set your slow cooker on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is tender and easily shreddable.
Finishing
- Once cooked, remove the chicken and shred it using two forks.
- Return the shredded chicken back into the slow cooker and stir everything together.
- Ladle the mixture into bowls and serve with toppings.
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Notes
Customize your burrito bowl with various toppings and ingredients to suit your taste. Store leftovers in airtight containers in the refrigerator for 3 to 4 days, or freeze for up to three months.