Slow Cooker Chicken Burrito Bowls
Slow Cooker Chicken Burrito Bowls are a convenient and flavorful dish that transforms simple ingredients into a satisfying meal. The chicken is slow-cooked with salsa and spices, resulting in tender, juicy meat that can be served over rice with various toppings.
Ingredients
- 1.5 to 2 lbs Boneless, Skinless Chicken Breasts
- 1.5 cups Salsa (Mild, Medium, or Hot)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Frozen or Canned Cor
- 1/2 cup Chicken Broth
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumi
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Pepper to taste
- 1 tablespoon Fresh Lime Juice
- 3-4 cups Cooked Rice (White or Brown)
Instructions
- Prepare the Chicken: Place chicken breasts at the bottom of the slow cooker and season with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
- Add the Liquid and Aromatics: Pour salsa over the chicken and add chicken broth, ensuring the chicken is mostly submerged.
- Cook Low and Slow: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Incorporate Beans and Corn: Stir in black beans and corn 30 minutes before cooking ends.
- Shred the Chicken: Remove chicken, shred it, and return it to the slow cooker.
- Final Seasoning: Stir in fresh lime juice and adjust seasoning as needed.
- Assemble the Bowls: Serve the chicken mixture over cooked rice and add desired toppings.
Notes
Use the freshest salsa for best flavor. Avoid opening the lid during cooking to maintain heat. Cook rice separately for best texture.