Description
This Slow Cooker Chicken Burrito Bowl recipe is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with savory spices, beans, salsa, and vegetables, then combined with instant rice and topped with melted Colby-Jack cheese for a comforting and wholesome burrito bowl experience.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
Liquids and Seasonings
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
Additional Ingredients
- 2 cups instant rice
- 8 oz shredded Colby-Jack cheese
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts into the slow cooker as the base for your dish.
- Add vegetables and seasonings: Add the diced yellow onion, salsa, black beans, diced tomatoes, diced green chiles, and chicken broth. Sprinkle in the chipotle chile powder, paprika, ground oregano, salt, and freshly ground black pepper.
- Cook on low: Cover the slow cooker and cook on low heat for 4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the chicken: Remove the chicken breasts and shred them thoroughly with two forks in a large bowl, breaking the meat into bite-sized pieces.
- Combine shredded chicken and rice: Return the shredded chicken to the slow cooker and stir in the instant rice evenly.
- Finish cooking: Continue cooking on low for an additional 45 minutes, or until the instant rice is fully cooked and tender.
- Top with cheese and serve: Sprinkle shredded Colby-Jack cheese over the top, and let it melt in the residual heat for 3 to 5 minutes before serving your hearty chicken burrito bowls.
Notes
- For extra heat, add more chipotle chile powder or diced jalapeños to taste.
- You can substitute instant rice with cooked white rice if preferred, but adjust the cooking time accordingly.
- Use low-sodium canned beans and broth to reduce the sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to top with avocado, sour cream, or fresh cilantro for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 45 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken burrito bowls, easy chicken burrito recipe, healthy slow cooker meals, chicken and rice slow cooker, Mexican slow cooker recipes
