Description
A simple and flavorful slow cooker recipe for chicken burrito bowls.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 packet taco seasoning
- 1/2 cup chicken broth
- Cooked rice, for serving
- Optional toppings: shredded cheese, salsa, sour cream, avocado, cilantro
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir to combine with the other ingredients.
- Serve the chicken mixture over cooked rice.
- Add your favorite toppings.
Notes
- For spicier bowls, use a spicier variety of diced tomatoes with green chilies.
- You can substitute chicken thighs for chicken breasts if desired.
- Prep Time: 10 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (without toppings)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg
Keywords: slow cooker, chicken, burrito bowl, easy recipe, weeknight dinner, Mexican, gluten free