Ingredients
For the Chicken:
2 chicken breasts (or 4 boneless thighs)
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the Burrito Bowl:
1 cup uncooked long-grain rice (jasmine or basmati)
1 ¾ cups chicken broth
1 can (15 oz) black beans, drained & rinsed
1 cup fire-roasted corn (frozen or canned)
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
1 tbsp tomato paste (optional, for richer flavor)
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges
Instructions
- Layer the Ingredients: Add chicken breasts to the slow cooker. Sprinkle chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper over the chicken. Add black beans, corn, diced tomatoes, and chicken broth. Stir gently.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken shreds easily.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Mix it into the broth and vegetables.
- Cook the Rice: Stir in uncooked rice, cover, and cook on LOW for 30-40 minutes, until rice is tender and liquid is absorbed.
- Melt the Cheese & Serve: Sprinkle shredded cheese over the rice mixture. Cover for 5 minutes to melt the cheese. Garnish with chopped cilantro and serve with lime wedges.
Notes
Customize with toppings like avocado, sour cream, salsa, or crushed tortilla chips.
Can use frozen chicken breasts, but cooking time may need adjustment.
Brown rice can be substituted but will require more liquid and time to cook.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 4-6 servings
