why make this recipe
Slow-Cooker Chicken Burrito Bowls are a fantastic meal option for anyone looking for a simple, delicious, and hearty dish. This recipe takes minimal effort to prepare, letting the slow cooker do the work. It’s perfect for busy days when you want to come home to a warm and satisfying meal. Loaded with protein, fiber, and flavor, this dish is not only filling but also customizable, allowing everyone to choose their favorite toppings.
how to make Slow-Cooker Chicken Burrito Bowls
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Toppings: shredded cheese, diced avocado, sour cream, and chopped cilantro
Directions:
- Place the chicken breasts in the slow cooker.
- Add salsa, black beans, corn, rice, chicken broth, taco seasoning, salt, and pepper.
- Stir to combine and coat the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix everything together.
- Serve in bowls with your choice of toppings.
how to serve Slow-Cooker Chicken Burrito Bowls
Serve your Slow-Cooker Chicken Burrito Bowls warm in individual bowls. Let everyone add their favorite toppings like shredded cheese, diced avocado, sour cream, and chopped cilantro. You can also offer tortilla chips or warm tortillas on the side for an extra crunch.
how to store Slow-Cooker Chicken Burrito Bowls
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator. It will keep well for up to four days. You can also freeze any leftovers. Just make sure to store them in a freezer-safe container, and they can last up to three months. Thaw in the fridge before reheating.
tips to make Slow-Cooker Chicken Burrito Bowls
- For extra flavor, use spicy salsa or add jalapeños.
- If you want your rice to be softer, add a little more chicken broth.
- Experiment with different beans like pinto or kidney beans to switch up the taste.
- Adjust the taco seasoning to fit your spice preference.
variation
You can make a vegetarian version of these burrito bowls by replacing the chicken with diced vegetables like bell peppers and zucchini or using tofu. Just ensure to adjust the cooking time as needed. Additionally, you could swap rice for quinoa for a healthier alternative.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but they may need a little more cooking time.
What if I don’t have taco seasoning?
You can make a simple blend with cumin, paprika, garlic powder, and onion powder for a similar flavor.
Can I use other types of meat?
Absolutely! You can use ground beef, turkey, or pork, adjusting the cooking time accordingly.
Slow-Cooker Chicken Burrito Bowls
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa Use spicy for extra flavor.
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup uncooked rice Can be substituted with quinoa for a healthier alternative.
- 2 cups chicken broth Add more for softer rice.
- 1 tablespoon taco seasoning Adjust to fit your spice preference.
- Salt and pepper to taste
Toppings
- shredded cheese
- diced avocado
- sour cream
- chopped cilantro
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Add salsa, black beans, corn, rice, chicken broth, taco seasoning, salt, and pepper.
- Stir to combine and coat the chicken.
Cooking
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix everything together.
Serving
- Serve in bowls with your choice of toppings.
- Offer tortilla chips or warm tortillas on the side for an extra crunch.
