Go Back
Slow Cooker Chicken Burrito Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice, for serving
  • 1 avocado, sliced, for serving
  • 1/2 cup shredded cheddar cheese, for serving
  • Fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Pour the chicken broth over the top.
  • Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic to the pot.
  • Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir gently to combine the ingredients around the chicken.
  • Cover and cook on low for 6 to 7 hours until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir to mix it with the sauce and vegetables.
  • Spoon the chicken mixture over the cooked brown rice in individual bowls.
  • Top each bowl with avocado slices, shredded cheddar cheese, fresh cilantro, and a squeeze of lime.

Notes

Shred the chicken right in the slow cooker with tongs to keep the sauce mixed in and reduce cleanup. Leftovers store well in the fridge for three days and reheat nicely with a splash of broth to loosen the texture. Brown rice holds up better than white rice if you plan to pack these bowls for lunches.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker