Slow Cooker Chicken Burrito Bowl
A hands-off, crowd-pleasing meal that's comforting and simple, perfect for busy weeknights.
Ingredients
For the bowl
- 2 lbs chicken breast (boneless, skinless)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes (14–15 oz) (with green chilies optional)
- 1 packet taco seasoning (or ~2 tbsp homemade blend)
- 1 cup chicken broth (low-sodium okay)
- 1 cup brown rice (long-grain)
- to taste salt and pepper
Toppings
- to taste avocado
- to taste shredded cheese
- to taste sour cream
- to taste cilantro (plus lime wedges if desired)
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer. Season lightly with salt and pepper.
- Pour the drained black beans and corn over the chicken.
- Add the diced tomatoes (with juices) on top.
- Sprinkle the taco seasoning evenly over the vegetables and chicken.
- Add the brown rice, then pour the chicken broth over everything so the rice is submerged.
- Stir gently to distribute ingredients without moving the chicken too much.
Cooking
- Cover and cook: low for 6–8 hours, or high for 3–4 hours, until the chicken reaches 165°F and rice is tender.
- Remove the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir thoroughly to combine with the rice and beans.
- Adjust seasoning with salt and pepper.
- Serve in bowls and top with diced avocado, shredded cheese, sour cream, and chopped cilantro.
- Add lime wedges and hot sauce if desired.
Notes
Refrigerate leftovers in airtight containers for up to 4 days. Can freeze for up to 3 months. Reheat in microwave or stovetop with splash of broth to prevent drying.