Description
This Slow Cooker Mexican Chicken Burrito Bowl is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with salsa, black beans, corn, and spices to create a wholesome Mexican-inspired filling served over rice and topped with your favorite garnishes. The hands-off slow cooking method ensures juicy, tender chicken with bold, savory flavors infused throughout.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless skinless chicken breasts
- 1 cup salsa (your favorite variety)
- 1 cup chicken broth
Vegetables and Beans
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
To Serve
- Cooked rice (for serving)
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, lime wedges
Instructions
- Prepare Slow Cooker: Lightly grease the slow cooker insert with cooking spray or olive oil to prevent sticking and ensure easy clean-up.
- Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Pour the salsa and chicken broth over the chicken. Add the black beans, corn, diced bell pepper, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper on top.
- Mix Ingredients: Gently stir all the ingredients in the slow cooker to combine everything evenly, ensuring the spices and vegetables are well distributed.
- Cook on Low: Cover the slow cooker and cook on low heat for 4-6 hours until the chicken is fully cooked and tender, absorbing the delicious flavors.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine it with the other ingredients.
- Assemble Burrito Bowls: To serve, spoon cooked rice into bowls, then top with the slow-cooked Mexican chicken mixture. Add optional toppings such as shredded cheese, diced avocado, sour cream, chopped cilantro, and a squeeze of lime juice to enhance flavor and texture.
Notes
- For a spicier dish, add a diced jalapeño or chipotle peppers in adobo sauce along with the vegetables.
- Use brown rice or cauliflower rice for a healthier or low-carb option.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
- Slow cooker times may vary slightly depending on your appliance, so check that the chicken is cooked through before shredding.
- This recipe can easily be doubled or halved depending on your serving needs.
