Slow Cooker Chicken Burrito Bowls
Slow Cooker Chicken Burrito Bowls cook chicken, black beans, salsa, tomatoes and green chiles together before shredded chicken and instant rice finish in the seasoned cooking liquid. Melt Colby-Jack over the top and serve the bowls with avocado, sour cream, cilantro, lime or your favorite burrito toppings.
Servings 8 people
Calories 502kcal
Equipment
- slow cooker 6-7 quart (5.7 to 6.6 L). Has enough room for the chicken and cooking liquid with space for the instant rice added near the end.
- meat shredders or two forks. For shredding the cooked chicken before returning it to the slow cooker.
Ingredients
- 2 lbs (907 g) boneless, skinless chicken breasts
- 1 medium yellow onion diced
- 1 (16 oz / 454 g) jar salsa
- 1 (15 oz 425 g) can black beans drained and rinsed
- 1 (10 oz / 283 g) can diced tomatoes undrained
- 1 (4 oz / 113 g) can diced green chiles undrained
- 2 cups (473 ml) low-sodium chicken broth
- 1 tsp (2 g) chipotle chile powder or regular chile powder
- 1 tsp (2 g) paprika
- 1 tsp (1 g) ground oregano
- 1 tsp (6 g) table salt
- 1 tsp (2 g) finely ground black pepper
- 2 cups (370 g) instant white rice (such as Minute Rice)
- 8 oz (227 g) shredded Colby-Jack cheese
- sour cream (optional garnish)
- sliced olives (optional garnish)
- avocado (optional garnish)
- hot sauce (optional garnish)
- green onion (optional garnish)
- lime wedges (optional garnish)
Instructions
- Place the chicken breasts in an even layer across the bottom of a 6 to 7-quart (5.7 to 6.6 L) slow cooker. Keeping the chicken in a single layer helps it cook at a similar rate.2 lbs (907 g) boneless, skinless chicken breasts
- Add the diced onion, salsa, black beans, undrained diced tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.1 medium yellow onion, 1 (16 oz / 454 g) jar salsa , 1 (15 oz 425 g) can black beans, 1 (10 oz / 283 g) can diced tomatoes, 1 (4 oz / 113 g) can diced green chiles, 2 cups (473 ml) low-sodium chicken broth, 1 tsp (2 g) chipotle chile powder , 1 tsp (2 g) paprika, 1 tsp (1 g) ground oregano, 1 tsp (6 g) table salt, 1 tsp (2 g) finely ground black pepper
- Transfer the chicken to a large bowl and shred it with two forks or meat shredders. Keep the slow cooker covered while you shred the chicken so the cooking liquid stays hot. The retained heat is important because the instant rice is added next and cooks directly in this liquid.
- Return the shredded chicken to the slow cooker and add the uncooked instant white rice. Stir well, making sure the rice is distributed throughout the chicken mixture and in contact with the hot cooking liquid rather than sitting dry on top.2 cups (370 g) instant white rice
- Cover and continue cooking on LOW for about 45 minutes. Check the rice for tenderness before moving on. It should be tender and most of the cooking liquid should be absorbed, although the exact timing can vary between slow cookers.
- Sprinkle the shredded Colby-Jack cheese evenly over the chicken burrito bowl mixture. Cover and cook for another 3 to 5 minutes, or until the cheese is completely melted.8 oz (227 g) shredded Colby-Jack cheese
- Spoon the slow cooker chicken, black bean and rice mixture into individual bowls and serve hot with your preferred burrito bowl toppings.sour cream, sliced olives, avocado, hot sauce, green onion, lime wedges
Video
Notes
- Use instant white rice, not conventional long-grain white rice. The liquid amount and final cooking time were developed for instant rice, which cooks directly in the seasoned liquid already in the slow cooker.
- The black beans go into the slow cooker drained and rinsed. Don't drain the diced tomatoes or green chiles. Those liquids are included in the amount available to cook the instant rice.
- Keep the slow cooker covered while the chicken is being shredded. Retaining the accumulated heat helps the instant rice begin cooking promptly when it is added.
- Check the rice for tenderness at the end of the 45-minute cooking time rather than relying only on the clock. Slow cookers vary in temperature, so it may need a little additional time.
- Optional garnishes are not included in the nutrition calculation.
Nutrition
Serving: 490g | Calories: 502kcal | Carbohydrates: 55g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 1080mg | Potassium: 930mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg