Slow Cooker Burrito Bowls: A Flavorful and Easy Meal
If you’re looking for a simple yet delicious meal that practically cooks itself, look no further than these Slow Cooker Burrito Bowls. Packed with protein, fiber, and a burst of Mexican-inspired flavors, this recipe is perfect for a weeknight dinner or meal prep for the week. Let’s dive into how you can make this hearty dish right in your slow cooker.
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
- 1 (14.5-ounce) can diced tomatoes
- 1 cup low-sodium chicken broth, plus more as needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup uncooked brown rice
- 1 cup frozen corn kernels
- Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Directions
- Prepare the Chicken and Base:
- Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Ensure the chicken is fully submerged in the liquid, adding more broth if necessary.
- Cover and cook on the LOW setting for 3 to 4 hours.
- Add the Beans, Rice, and Corn:
- Uncover the slow cooker and stir in the black beans, brown rice, and frozen corn. Cover and continue cooking on the LOW setting for an additional 3 to 4 hours.
- During the last hour of cooking, check the rice periodically, stirring once or twice to ensure even cooking. Add more chicken broth if the mixture appears dry. The dish is ready when the rice is tender.
- Finish and Serve:
- Use two forks to shred the chicken into bite-sized pieces. You can either stir the chicken into the rice mixture or keep it separate, as you prefer.
- Taste and adjust the seasoning if needed.
- Optional Toppings:
- Serve the burrito bowls with your choice of optional toppings such as shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, or shredded lettuce for an extra burst of flavor and texture.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 6-8 hours
- Total Time: 6 hours 10 minutes
- Calories: 490 kcal per serving
- Servings: 4
This Slow Cooker Burrito Bowl recipe is a wonderful option for a satisfying and nutritious meal. It’s perfect for busy days when you want to come home to a ready-made dinner. Customize it with your favorite toppings to make it even more delightful. Enjoy!
Try out this easy recipe and let me know how it turned out in the comments! Do you have any favorite toppings or variations for your burrito bowls? Share your tips and tricks with our community. Happy cooking!
Print
Slow Burrito Bowls
- Total Time: 6 hours 10 minutes
Ingredients
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, plus more as needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn kernels
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Instructions
Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
Use 2 forks to shred the chicken into bite-sized pieces. Stir into the rice mixture or keep separate as preferred. Taste and adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours