Zesty Slow Cooker Chicken Burrito Bowls

$- 1.5 lbs boneless, skinless chicken breasts - 1 cup brown rice, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup corn (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup chicken broth - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Avocado slices (for topping) - Sour cream (for topping) - Shredded cheese (for topping) For the best flavor, I suggest using brands like: - Chicken: Perdue or Tyson are both reliable for quality chicken. - Canned Goods: Goya for black beans and diced tomatoes, as they have great taste and quality. - Rice: Uncle Ben’s brown rice cooks well and has a nice texture. - Spices: McCormick provides fresh spices that enhance flavor. If you need to make swaps, consider these options: - Rice: Quinoa works well instead of brown rice for a gluten-free option. - Beans: Use pinto beans if you prefer a different flavor. - Corn: Canned corn can replace fresh corn if needed. - Lime: Lemon juice can be a good substitute for lime if you don’t have it. Using these ingredients will give you a tasty and easy meal. You can mix and match based on your pantry items or personal taste. Enjoy crafting your delicious Slow Cooker Chicken Burrito Bowls! {{ingredient_image_1}} First, gather your ingredients. You need chicken, rice, beans, tomatoes, corn, onion, garlic, and spices. Start by placing 1.5 lbs of boneless, skinless chicken breasts at the bottom of your slow cooker. Next, in a bowl, mix 1 cup of rinsed brown rice, 1 can of drained black beans, 1 can of diced tomatoes with green chilies, and 1 cup of corn. Add 1 small diced onion, 2 minced cloves of garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Don't forget to season with salt and pepper. Stir well to combine. Now, spread the rice and bean mixture over the chicken in the slow cooker. Pour in 1 cup of chicken broth, making sure the rice and beans are covered with liquid. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Check that the chicken is fully cooked and tender before moving on to the next step. About 30 minutes before serving, use two forks to shred the chicken while it’s still in the cooker. Mix everything well to combine the flavors. Squeeze the juice of 1 lime into the mixture and stir again to enhance the taste. This simple step brings brightness to the dish. Enjoy your flavorful and easy slow cooker chicken burrito bowls! To cook rice well in a slow cooker, rinse it first. Rinsing removes extra starch. This helps the rice cook evenly. Use a ratio of 1 cup of rice to 2 cups of liquid. For our dish, use chicken broth for great taste. Mix the rice in with the other ingredients. It will absorb all the flavors as it cooks. You can adjust the spices to fit your taste. If you like heat, add more chili powder or even some diced jalapeños. For a smoky flavor, try more smoked paprika. Remember to taste as you go. This way, you can find the right mix for your palate. Adding a pinch of salt enhances all the flavors too. To get tender chicken, start with quality meat. Boneless, skinless chicken breasts work best. Place them at the bottom of the cooker. This way, they soak up the juices. Cook on low for 6-8 hours for the best results. If you’re short on time, the high setting works too but may not be as tender. Shredding the chicken halfway through cooking helps it mix well with the rice and beans. Pro Tips Use Fresh Ingredients: Fresh cilantro and ripe avocados will enhance the flavors and freshness of your burrito bowls, making them even more delicious. Adjust Spice Levels: If you prefer a spicier dish, consider adding jalapeños or increasing the amount of chili powder to suit your taste. Meal Prep Friendly: This recipe is perfect for meal prepping! Store individual portions in airtight containers for quick and easy lunches throughout the week. Customize Your Toppings: Feel free to get creative with toppings! Add diced tomatoes, sliced olives, or even a sprinkle of hot sauce for an extra kick. {{image_2}} You can easily make this dish vegetarian. Simply swap the chicken for extra beans or lentils. Use the same spices for flavor. Add more veggies like bell peppers and zucchini. This change keeps the dish hearty and satisfying. If you love heat, add diced jalapeños or serrano peppers. Stir them into the rice and bean mix. You can also use spicy diced tomatoes instead of regular ones. This will give your burrito bowl a nice kick. Adjust the spices to match your taste. For a Southwest twist, try adding black olives or diced avocado. You can also mix in some corn salsa for extra flavor. Top your bowl with fresh pico de gallo or a drizzle of chipotle sauce. These add-ins will enhance the vibrant flavors and textures. After enjoying your Slow Cooker Chicken Burrito Bowls, store any leftovers in an airtight container. Make sure to let the dish cool down first. This helps keep the flavors fresh and prevents sogginess. Keep the leftovers in the fridge for up to 3 days. To avoid mixing textures, store toppings like avocado and sour cream separately. When you're ready to enjoy your leftovers, reheat them in the microwave. Place the burrito bowl mixture in a microwave-safe dish. Cover it with a damp paper towel to keep the moisture in. Heat for 1-2 minutes, stirring halfway through. Check if it's hot enough before serving. You can also reheat it on the stove. Just warm it over low heat, stirring often. If you've made a big batch, you can freeze the burrito bowls for later. Portion the mixture into freezer-safe containers. Leave some space at the top, as the food will expand when frozen. They can stay good for up to 3 months. To thaw, move the container to the fridge overnight. Reheat it using the steps above, and enjoy a quick meal anytime! Yes, you can use frozen chicken. Just add an extra hour to the cooking time. You want it to be fully cooked and tender. It will still absorb all the great flavors from the spices and other ingredients. Make sure to check that the chicken reaches 165°F for safety. To make this recipe gluten-free, use gluten-free brown rice. Also, check that your chicken broth is gluten-free. Most canned beans and tomatoes are safe, but always read the labels. This way, you can enjoy the burrito bowl without any worries! Burrito bowls are great on their own but pairing them adds fun! You can serve tortilla chips on the side for crunch. A fresh salad with lime dressing works well too. Think about adding sliced jalapeños or a side of guacamole for some heat and flavor. Enjoy your meal! In this post, I covered the key ingredients for tasty burrito bowls, from brands to substitutions. You learned step-by-step cooking methods, tips for perfect rice, and ways to add spice. I also shared variations, including vegetarian options and storage tips. To sum up, you now have all the tools to create delicious burrito bowls your way. Enjoy your cooking and share your tasty results!$

Zesty Slow Cooker Chicken Burrito Bowls

A flavorful and hearty burrito bowl made with chicken, rice, beans, and spices, cooked slowly for a delicious meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 cup brown rice, rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
to taste Salt and pepper
1 cup chicken broth
1 lime juiced
to taste Fresh cilantro, chopped (for garnish)
to taste Avocado slices (for topping)
to taste Sour cream (for topping)
to taste Shredded cheese (for topping)

Instructions

Start by placing the boneless, skinless chicken breasts at the bottom of the slow cooker.
In a separate bowl, combine the brown rice, black beans, diced tomatoes with their juices, corn, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Spread the mixture evenly over the chicken in the slow cooker.
Pour the chicken broth over everything, ensuring that the rice and beans are adequately submerged in the liquid.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
About 30 minutes before serving, shred the chicken with two forks while still in the cooker and stir everything to combine.
Squeeze fresh lime juice into the mixture and stir again to enhance the flavor.
Once done, serve the burrito bowl mixture in individual bowls topped with avocado slices, a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro.

Notes

Layer the bowl with the burrito mixture at the bottom and artfully arrange the toppings on top. Consider adding some tortilla chips on the side for a crunch!

Keyword burrito bowl, Chicken, Mexican, slow cooker