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- 1 lb boneless, skinless chicken breasts - 1 cup brown rice - 1 (15 oz) can black beans, drained and rinsed - 1 (15 oz) can corn, drained - 1 medium red bell pepper, diced - 1 medium onion, diced - 2 cloves garlic, minced - 1 (14.5 oz) can diced tomatoes with green chilies - 1 tablespoon olive oil These main ingredients form the heart of your burrito bowls. The chicken provides a tasty base, while the rice adds substance. The beans and corn offer fiber and texture. Fresh veggies like bell pepper and onion add crunch and zing. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon onion powder - Salt and pepper to taste The spices bring warmth and depth. Chili powder adds heat, while cumin gives an earthy note. Paprika lends a hint of sweetness. Onion powder boosts the overall flavor, and salt and pepper tie it all together. - 1 cup shredded cheddar cheese - Fresh cilantro, for garnish - Lime wedges, for serving Garnishes bring your dish to life. The cheese melts over the hot chicken, adding creaminess. Cilantro adds freshness and color. A squeeze of lime brightens every bite, making each bowl pop with flavor. {{ingredient_image_1}} To start, place the chicken breasts at the bottom of the slow cooker. This helps keep the meat moist. Next, rinse the brown rice under cold water. Once the water runs clear, layer the rice over the chicken. This will absorb the flavors. Now, add the black beans and corn on top of the rice. Then, toss in the diced red bell pepper, onion, and minced garlic. These veggies add great taste and color. Finally, pour the can of diced tomatoes over all the ingredients. The juices will make everything delicious. In a small bowl, mix the chili powder, cumin, paprika, onion powder, salt, and pepper. This blend gives the dish a nice kick. Sprinkle this spice mix evenly over the ingredients in the slow cooker. Next, drizzle the olive oil over the top. This adds richness and flavor to the meal. Cover the slow cooker with its lid. Set it to low for 6-7 hours or high for 3-4 hours. Make sure the chicken reaches 165°F (74°C) inside. Once cooked, carefully take out the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and mix everything well. This ensures every bite is full of flavor. After that, serve the burrito bowls in deep bowls. Top with shredded cheddar cheese and garnish with fresh cilantro. Add a lime wedge on the side for a zesty finish. Enjoy your tasty creation! - Ensure chicken reaches 165°F for safe eating. Use a food thermometer for accuracy. - Different slow cookers heat at different rates. Adjust cooking time as needed. - If using a newer model, it might cook faster than older ones. - Layer your burrito bowls for a vibrant look. Use deep bowls to show off colors. - Serve in bowls that showcase the layers. Clear glass bowls work well. - Top with fresh cilantro for a pop of green and a squeeze of lime. - Try different cheese options like Monterey Jack or pepper jack for a kick. - Add toppings like avocado, sour cream, or diced jalapeños for more flavor. - Fresh herbs like cilantro or parsley brighten up the dish. Pro Tips Use Frozen Chicken: Frozen chicken breasts can be used directly in the slow cooker without thawing, making prep even easier. Customize the Veggies: Feel free to add or substitute with your favorite vegetables such as zucchini or spinach for extra nutrition. Spice It Up: Adjust the spice levels by adding jalapeños or chipotle peppers for a smoky heat that enhances the flavors. Make It Ahead: This dish can be made a day in advance; simply store in the fridge and reheat for a quick meal. {{image_2}} You can easily swap chicken for tofu or tempeh. Both are great sources of protein. Tofu absorbs flavors well, making it a tasty choice. Tempeh has a nutty taste and adds texture. You can also add more veggies to the mix. Try zucchini, carrots, or spinach for extra color and nutrients. This makes your bowl even more filling and healthy. For a gluten-free meal, use gluten-free grains. Quinoa or cauliflower rice works well. They provide a nice base without any gluten. Always check labels on canned goods to avoid hidden gluten. This ensures your meal stays safe and delicious for everyone. Do you like it hot? You can adjust the spice in your burrito bowls. Add more chili powder or sprinkle in some cayenne pepper. This gives the dish a nice kick. If you want more heat, mix in hot sauce or chopped jalapeños. Just be careful; start with a little and taste as you go. You can always add more heat later! To keep your Slow Cooker Chicken Burrito Bowls fresh, follow these steps: - Let the dish cool down to room temperature. - Use airtight containers to store the leftovers. - Refrigerate within two hours of cooking to prevent bacteria growth. - Enjoy the leftovers within 3 to 4 days for the best taste. To reheat your burrito bowls without losing flavor, I suggest these methods: - Microwave: Place servings in a bowl. Cover with a damp paper towel. Heat for 1-2 minutes, stirring halfway. - Stovetop: Heat in a pan over medium heat, stirring often until warmed through. This keeps the texture nice. Freezing your burrito bowls makes for a quick meal later. Here’s how to do it right: - Divide the dish into portions. Use freezer-safe containers or bags. - Label each container with the date for easy tracking. - Freeze for up to three months for the best quality. - To defrost, place the container in the fridge overnight. Reheat as mentioned above for the best results. You can store these burrito bowls in the fridge for up to four days. Keep them in an airtight container. This helps keep the flavors fresh. Make sure to reheat them well before eating. Yes, you can cook this on the stovetop. Use a large pot and add all the ingredients. Bring it to a boil, then lower the heat. Let it simmer for about 30-40 minutes. Make sure the chicken reaches 165°F (74°C) before serving. Burrito bowls taste great with: - Tortilla chips with salsa - A simple green salad - Mexican corn salad - Guacamole These sides enhance the meal and add more flavors. Absolutely! Brown rice works well in many slow cooker recipes. It adds a nutty flavor and is healthy. Just remember to adjust cooking times. Brown rice takes longer to cook than white rice. To lower the calories, try these tips: - Use skinless chicken thighs instead of breasts. - Reduce the amount of cheese or skip it. - Add more vegetables and less rice. These changes make the dish lighter without losing taste. This blog post covers a delicious slow cooker chicken burrito bowl. We discussed the key ingredients, including chicken, rice, beans, and spices. Each step, from preparation to cooking, sets you up for success. Tips enhance flavor and presentation, while variations cater to different diets. Lastly, we shared storage and reheating guidelines for leftovers. In conclusion, this recipe offers convenience and taste. You can easily customize it to suit your needs. Enjoy the process and the meal with family and friends. Happy cooking!

Savory Slow Cooker Chicken Burrito Bowls

A delicious and easy slow cooker recipe for chicken burrito bowls, packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 cup brown rice
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • In a slow cooker, add the chicken breasts at the bottom.
  • Rinse the brown rice under cold water until the water runs clear and then layer it over the chicken.
  • Add the black beans, corn, diced red bell pepper, onion, and garlic over the rice.
  • Pour the diced tomatoes (with juices) over all the ingredients.
  • In a small bowl, mix together the chili powder, cumin, paprika, onion powder, salt, and pepper. Sprinkle this spice blend evenly over the contents of the slow cooker.
  • Drizzle olive oil over the top for added flavor and richness.
  • Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  • Once cooked, remove the chicken and shred it with two forks before returning it to the slow cooker. Mix everything to combine well.
  • Serve the burrito bowls in bowls, topped with shredded cheese, and garnished with fresh cilantro.
  • Add a wedge of lime on the side for squeezing over the bowls.

Notes

Serve the burrito bowls in deep bowls, layering the mixture so the vibrant colors of beans, corn, and peppers show off. Top with a sprinkle of fresh cilantro and a squeeze of lime for an extra punch of flavor!
Keyword burrito bowls, Chicken, easy recipe, slow cooker