Slow Cooker Chicken Burrito Bowls
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
8 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chicken Burrito Bowls
Description
The Slow Cooker Chicken Burrito Bowls combine boneless chicken, salsa, black beans, and corn cooked together in a slow cooker, allowing the seasoning and flavors to infuse gently into the meat. The chicken is cooked until tender, then shredded and mixed back into the flavorful base. This dish balances the savory spices of garlic powder and cumin with the sweetness and acidity of salsa and the earthiness of black beans and corn.
This recipe is served over cooked rice, which acts as a neutral backdrop to the rich and well-seasoned chicken mixture. Adding fresh toppings like shredded lettuce, diced avocado, cheese, and cilantro introduces textural variety and brightness, enhancing the meal’s complexity.
Chicken breasts or thighs both work well, allowing flexibility based on preference or availability. Leftover chicken can be stored in the refrigerator and reheated gently to maintain moisture. For a creamier variation, adding cream cheese before cooking enriches the texture. This dish is practical for meal prep and can be adapted for Instant Pot cooking by adding broth and adjusting time.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 16 ounce salsa I use mild, chunky, jar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 15 ounce black beans drained and rinsed, canned
- 1 cup corn frozen
- rice for serving, cooked
- lettuce optional for serving, shredded lettuce and cheese, diced avocado, chopped cilantro
- cheese
- avocado
- cilantro
- Pico de Gallo optional for garnish
- chipotle guacamole optional for garnish
Instructions
- Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
- Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
- Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix.
- Serve over bowls of cooked rice with you favorite toppings.
Notes
- Either chicken breasts or thighs can be used depending on availability or preference.
- Add a block of cream cheese before cooking for a creamier texture.
- Use your preferred salsa, with mild chunky salsa recommended for balanced flavor.
- Instant Pot method: Add ½ cup chicken broth or water, cook on high pressure for 10 minutes, then allow 10 minutes natural release before shredding.
- Store leftovers in airtight container in refrigerator for up to 4 days and reheat carefully to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 392mg | 16% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 0.02g | 0% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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