Slow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl is a flavorful, easy-to-make meal that practically cooks itself. Tender shredded chicken, black beans, corn, and salsa come together for a hearty, family-friendly dish perfect for busy nights!
Equipment
- Slow Cooker
- Mixing bowl
- Tongs or forks
- Knife
- Cutting Board
Ingrédients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp ground cumin
- salt and pepper to taste
- cooked rice or cauliflower rice for serving
Toppings
- avocado sliced
- cheddar cheese shredded
- sour cream
- fresh cilantro chopped
Instructions
- Prepare all ingredients by draining and rinsing the black beans, and gathering the spices.
- Place the chicken breasts at the bottom of the slow cooker.
- Add black beans and corn on top of the chicken.
- Pour salsa evenly over the ingredients.
- Season with chili powder, cumin, salt, and pepper. Stir to combine slightly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked (165°F internal temperature).
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker and mix it into the sauce.
- Serve the chicken mixture over rice or cauliflower rice and top with avocado, cheese, sour cream, and cilantro.
Notes
For a spicier version, add jalapeños or chipotle peppers. To make it vegetarian, replace the chicken with chickpeas or tofu. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.