Description

This slow cooker chicken burrito bowl is an easy, delicious, and hearty meal with tender shredded chicken, black beans, corn, and flavorful spices. Perfect for busy days and customizable with your favorite toppings.

Ingredients

2 pounds boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup salsa

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped (optional)

2 cups cooked rice

1/2 cup shredded cheese (optional)

Sour cream, guacamole, and salsa for topping (optional)

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Instructions

Place the chicken breasts at the bottom of the slow cooker.
Add the black beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper to the slow cooker.
Cover the slow cooker and cook on low for 6-7 hours, until the chicken is fully cooked and shreds easily with a fork.
Shred the chicken in the slow cooker using two forks and mix with the sauce and beans for maximum flavor.
Serve the shredded chicken mixture over cooked rice and top with your favorite additions like shredded cheese, sour cream, guacamole, and salsa.
Garnish with fresh cilantro, if desired.

Notes

For a spicier dish, add jalapeños or use a spicy salsa.

For a low-carb option, serve the chicken mixture over cauliflower rice or lettuce wraps.

To make it dairy-free, skip the shredded cheese and use dairy-free toppings like avocado or dairy-free sour cream.

For extra veggies, add bell peppers, zucchini, or spinach to the slow cooker.

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Prep Time: 10 minutes
Cook Time: 6-7 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4g
Sodium: 800mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg