Slow Cooker Chicken Burrito Bowl with Rice and Beans
Tender shredded chicken slow-cooked with beans, corn, tomatoes, and spices, served over rice with fresh toppings for an easy and satisfying burrito bowl.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4–6 servings 1x
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1 can (14.5 ounces) diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white or brown rice
Optional Toppings:
1 avocado, diced
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup sour cream
1/4 cup chopped fresh cilantro
Lime wedges
Salsa or hot sauce
Instructions
-
Place chicken in the slow cooker and add onion, garlic, beans, corn, and tomatoes.
-
Sprinkle spices over the mixture and pour chicken broth on top.
-
Cook on low for 6–7 hours or high for 3–4 hours.
-
Remove chicken, shred with forks, and return to the slow cooker.
-
Serve over cooked rice with desired toppings.
Notes
Use cauliflower rice for a low-carb option. The chicken mixture can also be used in tacos or wraps.