Description
This easy Slow Cooker Chicken Burrito Bowl is the perfect solution for busy weeknights, offering a healthy and flavor-packed meal without the fuss. By gently braising chicken breast in a zesty salsa base with aromatic spices, you achieve tender, pull-apart results every time. Served over fluffy rice and loaded with heart-healthy beans and customizable toppings, this protein-rich dish transforms simple pantry staples into a satisfying, restaurant-quality feast that the whole family will enjoy.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cups chunky salsa (mild or medium)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, drained
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp lime juice
2 cups cooked brown or white rice
Fresh cilantro for garnish
Optional: avocado slices, shredded lettuce, or diced tomatoes
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Pour the salsa over the chicken to ensure it is fully submerged.
Add the cumin, smoked paprika, and lime juice, stirring slightly if desired.
Cover and cook on low for 4 hours.
Once the chicken is tender, shred it directly in the slow cooker using two forks.
Stir in the drained black beans and corn, cooking for an additional 15 minutes to warm through.
Serve the shredded chicken mixture over a bed of warm rice.
Top with fresh cilantro and your choice of avocado, lettuce, or extra salsa.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of water to keep the chicken moist. You can customize this recipe by serving it with cauliflower rice for a lower-carb option.
- Prep Time: 15
- Cook Time: 240
- Category: Meals
- Method: Slow Cooker
- Cuisine: Mexican-Inspired