Description
This Slow Cooker Mexican Chicken Burrito Bowl is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts slow-cooked with salsa, black beans, corn, bell pepper, and spices create a hearty filling served over rice. Customize your burrito bowl with optional toppings like shredded cheese, avocado, sour cream, and fresh cilantro for a delicious, wholesome Mexican-inspired dish.
Ingredients
Scale
Chicken Mixture
- 1 pound boneless skinless chicken breasts
- 1 cup salsa (your favorite variety)
- 1 cup chicken broth
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
To Serve
- Cooked rice
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, lime wedges
Instructions
- Prepare Slow Cooker: Lightly grease the slow cooker insert with cooking spray or olive oil to prevent sticking. This helps in easy cleanup and prevents the ingredients from adhering to the surface.
- Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Pour the salsa and chicken broth over the chicken. Add the black beans, corn, diced bell pepper, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper into the slow cooker.
- Mix Ingredients: Gently stir all the ingredients in the slow cooker to combine everything evenly, ensuring that the chicken is well-coated with spices and vegetables are distributed.
- Cook on Low: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back to the slow cooker and mix it well with the other ingredients for a cohesive burrito filling.
- Assemble Burrito Bowls: Spoon cooked rice into individual bowls. Top the rice generously with the Mexican chicken mixture from the slow cooker. Add optional toppings such as shredded cheese, diced avocado, sour cream, chopped cilantro, and a squeeze of fresh lime juice to suit your taste.
Notes
- Use fresh, frozen, or canned corn based on availability; just drain canned corn before using.
- Adjust chili powder and cumin to your preferred spice level.
- For a spicier dish, add diced jalapeños or a dash of hot sauce.
- If you prefer a thicker sauce, cook the mixture uncovered for the last 30 minutes or add a slurry of cornstarch and water.
- This recipe can be prepared a day in advance; flavors improve after resting overnight.
- Serve with warm tortillas as an alternative to rice for burrito wraps.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
