Description
Easy and flavorful slow cooker chicken burrito bowls featuring tender shredded chicken with black beans, corn, tomatoes, and spices, served over rice with customizable toppings.
Ingredients
- 2-2.5 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 (4 oz) can green chiles, undrained
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 3-4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp crushed red pepper (optional, for heat)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Cooked rice, for serving
- Toppings: avocado, shredded cheese, cilantro, sour cream, salsa, tortilla chips
Instructions
- Arrange the chicken breasts at the bottom of your slow cooker.
- Season the chicken evenly with cumin, chili powder, crushed red pepper (if using), sea salt, and black pepper.
- Distribute the diced onion, green chiles, corn, minced garlic, diced tomatoes (undrained), and rinsed black beans over the seasoned chicken.
- Gently stir the ingredients on top to ensure everything is well mixed around the chicken.
- Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken reaches an internal temperature of 165°F and is easily shreddable.
- Once cooked, remove the chicken and shred it on a cutting board, or use two forks to shred it directly in the slow cooker.
- Return the shredded chicken to the slow cooker, stir it back into the mixture, and squeeze in the fresh lime juice. Keep on a ‘warm’ setting if not serving immediately.
- Prepare your desired toppings while the chicken finishes cooking.
- Serve the chicken and bean mixture over cooked rice, garnished generously with your favorite burrito bowl toppings.
Notes
- For added heat, include the crushed red pepper; omit for a milder flavor.
- This recipe is gluten-free if using corn tortilla chips for toppings.
- Leftovers can be stored in the refrigerator for up to 3 days.