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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

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.
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Prep Time 10 minutes
Cook Time 3 minutes
Low Cook Time 6 minutes
Total Time 3 minutes
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • lettuce wraps

Equipment

  • Slow Cooker
  • Cutting Board
  • Bowl
  • Forks
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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
  8. 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

Notes

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 a portion in a saucepan over medium-low heat, or microwave for 1-2 minutes, stirring halfway through. Add a splash of broth or water if the mixture seems dry after reheating.