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Homemade Slow Cooker Chicken Burrito Bowl Recipe photo

Slow Cooker Chicken Burrito Bowl Recipe

A simple slow-cooker shredded chicken mix that makes quick burrito bowls with your favorite toppings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings

Equipment

  • Slow Cooker
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Measuring Cups
  • forks or tongs for shredding
  • rice cooker or pot (for rice)

Ingredients
  

  • 2 lb chicken breast
  • 1 can (15 oz) black beans rinsed
  • 1/2 cup corn kernels
  • 1 can (14.5 oz) diced tomatoes do not drain
  • 1 green chile or jalapeño pepper diced
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1 T chili powder
  • 1 T ground cumin
  • 1/2 tsp crushed red pepper
  • 1 T lime juice
  • sea salt to taste
  • 1/2 tsp cracked black pepper
  • 2 cups cooked rice use frozen if short on time
  • 1 avocado
  • lime wedges
  • 1 roma tomato diced
  • romaine lettuce
  • shredded cheese
  • cilantro

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Sprinkle the chicken evenly with the chili powder, ground cumin, crushed red pepper, sea salt, and cracked black pepper.
  • Add the diced green chile or jalapeño, diced red onion, minced garlic, diced tomatoes (with liquid), black beans, and corn on top of the seasoned chicken; gently stir to distribute ingredients.
  • Cover and cook on low for 4–6 hours, or until the thickest part of the chicken reaches 165°F (about 360 minutes total cook time).
  • Remove the chicken to a cutting board and shred with two forks, or shred directly in the slow cooker with forks; return shredded chicken to the cooker and stir to combine.
  • Keep the slow cooker on warm until ready to serve.
  • Assemble bowls by dividing cooked rice among bowls and topping with the chicken mixture, diced roma tomato, avocado, shredded cheese, romaine lettuce, cilantro, and lime wedges as desired.

Notes

  • Set up a burrito-bowl bar so guests can choose their own toppings.
  • The mixture also works well in tacos, quesadillas, or lettuce cups.
  • Keep the chicken on warm in the slow cooker for easy serving.
  • Leftover chicken can be refrigerated in an airtight container for up to 4 days.
  • Chicken can be frozen for about 3 months in a freezer-safe container.
  • Nutrition facts apply to the chicken mixture only.