The Ultimate 10-Minute Prep Slow Cooker Chicken Burrito Bowls
Your ultimate "dump and go" dinner! Tender chicken, brown rice, black beans, and corn cook together effortlessly in your slow cooker for a healthy, flavorful meal the whole family will love.
Ingredients
- 1 to 1.5 lbs boneless skinless chicken breasts or thighs
- 1 14.5 oz can diced tomatoes, undrained
- 1 cup low sodium chicken broth plus more as needed
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 15 oz can black beans, drained and rinsed
- 1 cup uncooked long grain brown rice
- 1 cup frozen corn kernels
Suggested Toppings:
- Shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Salsa or hot sauce
- Diced green onions
- Shredded lettuce
- Lime wedges
Instructions
- Place the chicken in the slow cooker. Add the diced tomatoes with their juices, chicken broth, chili powder, salt, and cumin. Stir to combine. Add a little more broth if needed to mostly cover the chicken.
- Cover and cook on LOW for 3-4 hours, until the chicken is cooked through.
- Uncover and stir in the drained black beans, uncooked brown rice, and frozen corn.
- Cover and continue cooking on LOW for another 3-4 hours. In the last hour of cooking, check the mixture and give it one gentle stir. Add a splash more broth if it looks dry.
- When the rice is tender, use two forks to shred the chicken directly in the pot. Stir everything together. If there's excess liquid, cook uncovered on HIGH for 15-20 minutes to thicken.
- Taste and adjust seasoning. Serve in bowls with desired toppings.
Notes
All slow cookers run differently. Check the rice for doneness towards the end. For a vegetarian version, omit chicken, use veggie broth, and add an extra can of beans.