Slow Cooker Chicken Burrito Bowl is your new weeknight dinner hero, offering a fuss-free way to enjoy a healthy and satisfying meal with minimal effort. This recipe simplifies healthy eating by transforming pantry staples into a flavorful, customizable fiesta for your taste buds.
Key Ingredients for Slow Cooker Chicken Burrito Bowl
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained
- 1/2 cup chicken broth or water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional Tortillas or Rice for serving: Cooked rice, corn tortillas, or lettuce wraps
How to Make Slow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl recipe is incredibly easy to assemble, promising a burst of authentic Mexican-inspired flavors with minimal hands-on time. The slow cooker does all the heavy lifting, tenderizing the chicken to perfection while allowing the spices to meld into a rich, satisfying base. Preparation takes just about 10 minutes, and then it’s hands-off cooking for 3-4 hours on high or 6-8 hours on low. Get ready for a delicious and deeply savory meal that will become a family favorite.
Step-by-Step Instructions
- Prepare the Chicken and Veggies: Place the chicken breasts or thighs in the bottom of your slow cooker. It’s not essential to trim any visible fat, as the slow cooker will render it down nicely.
- Add the Flavorful Liquids: Pour the undrained can of Rotel Diced Tomatoes and Green Chilies directly over the chicken. Next, add the rinsed and drained black beans and the drained corn.
- Season Generously: Sprinkle the chili powder, cumin, smoked paprika, garlic powder, and onion powder evenly over the ingredients in the slow cooker. Stir everything gently to distribute the spices.
- Add Broth and Seasoning: Pour in the chicken broth or water. Season with salt and freshly ground black pepper to your liking. Remember that the Rotel will also add a little saltiness, so start with a moderate amount and adjust later if needed.
- Cook Until Tender: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork. The cooking time may vary depending on your slow cooker model and the thickness of the chicken.
- Shred the Chicken: Once the chicken is cooked and tender, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Slow Cooker: Add the shredded chicken back into the slow cooker. Stir it into the sauce and vegetable mixture to coat thoroughly. Let it cook for an additional 15-30 minutes on low to allow the flavors to meld further and the chicken to absorb the delicious sauce.
- Serve Your Burrito Bowls: Prepare your serving bowls. Spoon a generous amount of your cooked rice or lettuce wraps into the bottom of each bowl. Top with the shredded chicken and veggie mixture from the slow cooker.
Why You’ll Love This Slow Cooker Chicken Burrito Bowl
You’ll absolutely adore this Slow Cooker Chicken Burrito Bowl because it delivers an explosion of vibrant, comforting flavors with unbelievable ease. The slow cooker transforms simple ingredients into tender, succulent chicken infused with smoky paprika and zesty chilies, creating a deeply satisfying base for your bowl. This recipe is a budget-friendly champion, significantly cutting down on takeout costs while providing a healthier, home-cooked meal that feels like a treat. Think of it as your shortcut to deliciousness, far simpler than making individual burritos but with all the same amazing taste.
Forget the hassle of multiple pans and extensive prep; this slow cooker wonder is a game-changer for busy weeknights. With minimal cleanup and maximum flavor payoff, it’s the perfect answer when you’re craving something hearty and healthy without the stress. So, gather your ingredients, set it, and forget it – your delicious Slow Cooker Chicken Burrito Bowl awaits, ready to bring a taste of Mexico right to your table.
Storing and Reheating Tips
To store leftover Slow Cooker Chicken Burrito Bowl, allow the mixture to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the cooled chicken and vegetable mixture in freezer-safe containers or bags for up to 2-3 months.
To reheat, gently warm the desired portion in a saucepan over medium-low heat, stirring occasionally, or microwave for 1-2 minutes, stirring halfway through, until heated through. If reheating from frozen, thaw overnight in the refrigerator before heating, or heat directly on a lower heat setting, being sure to stir frequently to ensure even cooking. You can also add a splash of broth or water if the mixture seems a little dry after reheating.
Final Thoughts
This Slow Cooker Chicken Burrito Bowl is the ultimate weeknight savior, offering incredible flavor with minimal effort. Give this simple, delicious recipe a try and discover how easy it is to bring a satisfying fiesta to your table. You won’t be disappointed!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Slow Cooker Chicken Burrito Bowl
Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker. It’s not essential to trim any visible fat, as the slow cooker will render it down nicely.1.5 pounds boneless, skinless chicken breasts or thighs
- Pour the undrained can of Rotel Diced Tomatoes and Green Chilies directly over the chicken. Next, add the rinsed and drained black beans and the drained corn.1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, and onion powder evenly over the ingredients in the slow cooker. Stir everything gently to distribute the spices.1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Pour in the chicken broth or water. Season with salt and freshly ground black pepper to your liking. Remember that the Rotel will also add a little saltiness, so start with a moderate amount and adjust later if needed.1/2 cup chicken broth or water, Salt and freshly ground black pepper
- Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork. The cooking time may vary depending on your slow cooker model and the thickness of the chicken.
- Once the chicken is cooked and tender, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces.1.5 pounds boneless, skinless chicken breasts or thighs
- Add the shredded chicken back into the slow cooker. Stir it into the sauce and vegetable mixture to coat thoroughly. Let it cook for an additional 15-30 minutes on low to allow the flavors to meld further and the chicken to absorb the delicious sauce.1.5 pounds boneless, skinless chicken breasts or thighs
- Prepare your serving bowls. Spoon a generous amount of your cooked rice or lettuce wraps into the bottom of each bowl. Top with the shredded chicken and veggie mixture from the slow cooker.Cooked rice, lettuce wraps