Description
Slow Cooker Chicken Burrito Bowls are the ultimate solution for busy weeknights and meal prepping. With just ten minutes of prep, this one-pot dish combines tender shredded chicken, black beans, and zesty salsa, creating a hearty and flavorful meal that everyone will love. The beauty of this recipe lies in its versatility—customize your burrito bowls with your favorite toppings like sour cream, avocado, or hot sauce. Perfect for family dinners or casual gatherings, these delicious bowls are sure to become a go-to in your meal rotation.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
- 2 cups instant rice
- 8 oz shredded Colby-Jack cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add diced onion, salsa, black beans, diced tomatoes, green chiles, chicken broth, and spices.
- Cover and cook on low for 4 hours.
- Shred chicken in a large bowl using forks.
- Return shredded chicken to the slow cooker and stir in instant rice.
- Cook an additional 45 minutes until rice is tender.
- Top with cheese and let melt for 3–5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours + 45 minutes
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg