Slow Cooker Chicken and Rice Burrito Bowl Recipe
This Slow Cooker Chicken and Rice Burrito Bowl recipe is one of the easiest Mexican-inspired crockpot dinners you can make. Packed with delicious Southwest flavor, it requires zero prep, and is a one-pot dinner you'll love.
Servings: 4 to 6 servings
Calories: 331kcal
Ingredients
- 1 to 1.5 pound boneless skinless chicken breasts (or chicken thighs)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch red pepper flakes
- 2 cups low sodium chicken broth
- 1 15 oz can corn kernels, drained (or 1 cup frozen)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can diced tomatoes, drained
- 1 ½ cup brown rice
- ½ cup salsa
- 1 cup shredded Mexican blend cheese
Instructions
- In the base of the slow cooker, combine the chili powder, cumin, garlic powder, chicken broth, corn, black beans, rice, tomatoes, and salsa. Lay the chicken breasts over the top and turn to coat.
- Cover and cook on high for 4 hours or on low for 6 to 7 hours.
- When cooked, remove the chicken breasts from the slow cooker and shred them. Stir back into the crockpot and add the cheese over the top.
- Let cook another 20 to 30 minutes, or until the cheese is melted.
- Serve garnished with fresh herbs, avocado, chopped red onion, sour cream, or plain yogurt.
Notes
Topping Ideas:
- Fresh herbs
- Avocado
- Guacamole
- Chopped red onions
- Sour cream
- Plain yogurt.
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 26g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 359mg | Fiber: 4g | Sugar: 3g