Slow Cooker Chicken Burrito Bowl
Slow cooker chicken burrito bowls with black beans, corn, bell peppers, onions, tomatoes, and spices, served over rice or quinoa with optional toppings.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low)
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1 cup uncooked rice or quinoa
1/2 cup chicken broth
1 tablespoon olive oil
Optional toppings: shredded cheese, avocado slices, fresh cilantro, lime wedges, sour cream
Instructions
- Sauté onion, garlic, and bell peppers in olive oil 3–4 minutes (optional).
- Combine vegetables, chicken, black beans, corn, tomatoes, tomato sauce, and spices in slow cooker.
- Cook on low 6–7 hours or high 3–4 hours until chicken reaches 165°F (74°C).
- Cook rice or quinoa according to package directions.
- Shred chicken and return to slow cooker.
- Serve over rice/quinoa and add toppings.
- Adjust seasoning as needed.
Notes
Can be made vegetarian; use pre-cooked rice for convenience; customize toppings and spice level.
Find it online: https://flavorlyzo.com/slow-cooker-chicken-burrito-bowl/