Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls - ten minutes of prep work rewards you later with a delicious and hearty dinner. Just dish yourself a bowl and garnish to your liking.

Course Main Course

Cuisine American, Mexican

Keyword Slow Cooker Chicken Burrito Bowls

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 390kcal

Author Cathy Pollak

Ingredients

2 lbs boneless, skinless chicken breasts
1 medium yellow onion, diced
1 (16 oz) jar salsa
1 (15 oz) can black beans
1 (10 oz) can diced tomatoes
1 (4 oz) can diced green chiles
2 cups low-sodium chicken broth
1 tsp chipotle chile powder or regular chile powder
1 tsp paprika
1 tsp ground oregano
1 tsp table salt
1 tsp finely ground black pepper
2 cups instant rice (such as Minute rice)
8 oz shredded Colby-Jack cheese
Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion

Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add the onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile pepper powder, paprika, oregano, salt, and black pepper. Slow cook on low for 4 hours.
Remove the chicken and place in a large bowl. Use 2 forks or shredders to shred the chicken. (Keep the lid on the slow cooker while shredding the chicken to retain the heat.)
Place the shredded chicken back into the slow cooker and add the rice, stirring to combine.
Cook for another 45 minutes, or until the rice is tender. (Make sure to taste the rice here to check for tenderness.)
Top with shredded cheese and place the lid back on top of the slow cooker, cook for another 3-5 minutes, until the cheese has melted.
Serve in a bowl with desired toppings.

Video

Nutrition