Slow cooker chicken burrito bowls offer a vibrantly flavorful and incredibly convenient weeknight meal solution. This recipe transforms simple ingredients into a hearty, customizable feast, perfect for busy families and anyone craving a delicious, home-cooked Tex-Mex delight without the fuss.
Key Ingredients for Slow Cooker Chicken Burrito Bowl
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (4-ounce) can diced green chilies, undrained
- 1 packet (1 ounce) taco seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chicken broth or water
- Optional toppings: cooked rice (white or brown), shredded lettuce, shredded cheese (cheddar, Monterey Jack), pico de gallo, salsa, sour cream, guacamole, chopped cilantro, sliced jalapeños, corn
How to Make Slow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl is your shortcut to a satisfying, flavor-packed meal with minimal effort. Simply toss everything into your slow cooker and let it work its magic, transforming tender chicken and savory seasonings into a delightful base for a vibrant burrito bowl. With a preparation time of just 15 minutes and 4-6 hours of slow cooking, this recipe promises a delicious and filling dish with very little hands-on work.
Step-by-Step Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs into the bowl of your slow cooker.
- Add Beans and Chilies: Scatter the rinsed and drained black beans over the chicken. Add the undrained can of Rotel (diced tomatoes and green chilies) and the undrained can of diced green chilies to the slow cooker.
- Season the Mixture: In a small bowl, whisk together the taco seasoning mix, chili powder, cumin, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over the chicken, beans, and chilies in the slow cooker.
- Add Liquid: Pour the chicken broth or water into the slow cooker. This liquid will help steam the chicken and create a flavorful sauce as it cooks.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the chicken is cooked through and easily shreds with a fork. Cooking on HIGH is also an option for a quicker meal, typically 2 to 3 hours, but LOW often yields more tender chicken.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Serve: Return the shredded chicken to the slow cooker with the beans and chilies. Stir everything together to coat the chicken in the savory sauce.
- Assemble Your Burrito Bowls: To serve, create your personalized Slow Cooker Chicken Burrito Bowl by spooning a generous portion of the chicken and bean mixture over a bed of cooked rice. Add your favorite toppings such as shredded lettuce, cheese, pico de gallo, salsa, sour cream, guacamole, and fresh cilantro.
Why You’ll Love This Slow Cooker Chicken Burrito Bowl
You’ll absolutely adore this Slow Cooker Chicken Burrito Bowl for its sheer simplicity and incredible flavor profile. Imagine perfectly tender, savory chicken infused with Tex-Mex spices, mingling with hearty black beans and a hint of smoky chilies – it’s a taste sensation that rivals your favorite restaurant take-out but at a fraction of the cost! Making this at home means you’re in control of the ingredients and can pile on your favorite vibrant toppings like fresh pico de gallo and creamy guacamole, making each bite an explosion of deliciousness.
This recipe is a game-changer for busy weeknights, providing a fuss-free way to get a wholesome and customizable meal on the table without spending hours in the kitchen. Unlike a complicated casserole or a time-consuming stir-fry, the slow cooker does all the heavy lifting, leaving you with more time to relax or spend with loved ones. So why not ditch the takeout menus and give this incredibly satisfying and budget-friendly Slow Cooker Chicken Burrito Bowl a try this week?
Storing and Reheating Tips
Storing Leftovers:
Allow the Slow Cooker Chicken Burrito Bowl mixture to cool completely before storing. You can store the chicken and bean mixture separately from your cooked rice and toppings for optimal freshness.
- Refrigeration: For the chicken and bean mixture, transfer it to an airtight container and store it in the refrigerator for up to 3 to 4 days. Cooked rice can also be stored in the refrigerator for 3 to 4 days.
- Freezing: This recipe freezes beautifully. To freeze the chicken and bean mixture, let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 2 to 3 months.
Reheating:
- Stovetop: The best way to reheat the chicken and bean mixture is on the stovetop. Place the desired amount in a saucepan with a splash of water or chicken broth to prevent drying. Heat over medium-low heat, stirring occasionally, until heated through.
- Microwave: You can also reheat in the microwave. Place the chicken and bean mixture in a microwave-safe bowl, cover loosely, and heat on medium power for 1 to 2 minutes, stirring halfway through, until thoroughly heated.
- Reheating Rice: Reheat cooked rice in the microwave with a tablespoon of water, or on the stovetop with a bit of oil or butter until warmed through. Top your reheated rice with the warmed chicken and bean mixture and your favorite fresh toppings.
Final Thoughts
The Slow Cooker Chicken Burrito Bowl is a testament to how simple ingredients can create an extraordinarily delicious and satisfying meal. We encourage you to gather your ingredients and experience this easy, weeknight-winning dish for yourself – your taste buds will thank you!
Slow Cooker Chicken Burrito Bowl
Ingredients
Equipment
Method
- Place the boneless, skinless chicken breasts or thighs into the bowl of your slow cooker.2 lbs boneless, skinless chicken breasts or thighs
- Scatter the rinsed and drained black beans over the chicken. Add the undrained can of Rotel (diced tomatoes and green chilies) and the undrained can of diced green chilies to the slow cooker.1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 (4-ounce) can diced green chilies, undrained
- In a small bowl, whisk together the taco seasoning mix, chili powder, cumin, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over the chicken, beans, and chilies in the slow cooker.1 packet (1 ounce) taco seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Pour the chicken broth or water into the slow cooker. This liquid will help steam the chicken and create a flavorful sauce as it cooks.1/4 cup chicken broth or water
- Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the chicken is cooked through and easily shreds with a fork. Cooking on HIGH is also an option for a quicker meal, typically 2 to 3 hours, but LOW often yields more tender chicken.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker with the beans and chilies. Stir everything together to coat the chicken in the savory sauce.
- To serve, create your personalized Slow Cooker Chicken Burrito Bowl by spooning a generous portion of the chicken and bean mixture over a bed of cooked rice. Add your favorite toppings such as shredded lettuce, cheese, pico de gallo, salsa, sour cream, guacamole, and fresh cilantro.cooked rice (white or brown), shredded lettuce, shredded cheese (cheddar, Monterey Jack), pico de gallo, salsa, sour cream, guacamole, chopped cilantro