Description
A flavorful and easy slow cooker chicken burrito bowl packed with spices, veggies, and tasty extras for a hearty meal.
Ingredients
2 lb. chicken breast
1 can black beans (15 oz.), rinsed
½ cup corn kernels
1 can diced tomatoes (14.5 oz.), with liquid
1 green chile or jalapeño pepper, diced
½ red onion, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon crushed red pepper
1 tablespoon lime juice
Sea salt to taste
½ teaspoon cracked black pepper
2 cups cooked rice
1 avocado
Lime wedges
1 roma tomato, diced
Romaine lettuce
Shredded cheese
Cilantro
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Season with cumin, chili powder, crushed red pepper, sea salt, and cracked black pepper.
Add the green chile, red onion, garlic, diced tomatoes (including the liquid), corn, and black beans.
Gently stir the ingredients on top of the chicken to combine evenly.
Cover and cook on low for 4 to 6 hours, or until the chicken reaches 165°F internally.
Remove the chicken and shred it on a cutting board or directly in the slow cooker using two forks.
Stir shredded chicken back into the mixture and set slow cooker to warm.
Prepare bowl ingredients and spoon chicken mixture over cooked rice.
Top with avocado, lime wedges, diced roma tomato, romaine lettuce, shredded cheese, and cilantro.
Store leftovers in an airtight container in the refrigerator.
Notes
Use frozen cooked rice for a quick bowl.
Adjust spice level by modifying chili powder and crushed red pepper.
Shred chicken directly in the slow cooker for easier prep.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
- Cholesterol: 90