Can I use white rice instead of brown rice?

Sure! Just reduce the second cooking time a little—white rice cooks faster. Keep an eye on it in that final hour.

What’s the best way to store leftovers?

Pop leftovers into airtight containers and refrigerate for up to 4 days. They reheat beautifully in the microwave with a splash of broth or water.

Can I make this spicy?

Yes! Add diced jalapeños, chipotle powder, or a splash of your favorite hot sauce to the slow cooker. Or just spice up your own bowl at the end—everyone wins.

Can I make this vegetarian?

Absolutely. Swap the chicken for more beans or a meat substitute, and use veggie broth instead of chicken broth. Still delicious!

Slow Cooker Chicken Burrito Bowls - Chicken magic recipes

Description

These Slow Cooker Chicken Burrito Bowls are the ultimate weeknight dinner—hearty, flavorful, and low-effort. Made with tender shredded chicken, brown rice, black beans, and corn, it’s a one-pot meal your whole family will love!

Ingredients

Scale

1 to 1½ pounds boneless skinless chicken breasts, thighs, or a mix
1 (14.5-ounce) can diced tomatoes (with juices)
1 cup low-sodium chicken broth, plus more as needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn kernels
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

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Instructions

Add chicken, diced tomatoes (with juices), broth, chili powder, salt, and cumin into a 2½ to 3½-quart slow cooker. Add more broth if needed to cover the chicken.
Cover and cook on LOW for 3 to 4 hours.
Stir in black beans, brown rice, and corn. Re-cover and cook for another 3 to 4 hours on LOW. Stir occasionally in the last hour, and add broth if it looks dry.
When rice is tender, shred the chicken using two forks—either inside the slow cooker or on a cutting board.
Stir everything to combine. If too much liquid remains, cook on HIGH with the lid off for 15–30 minutes to thicken.
Serve in bowls and load them up with your favorite toppings!

Notes

Chicken thighs add more flavor and stay juicier, but breasts work great too.
For a creamier twist, stir in a spoonful of sour cream or shredded cheese at the end.
White rice can be used, but reduce cooking time accordingly.
Leftovers store well in the fridge for up to 4 days—perfect for lunch!

Prep Time: 10 minutes
Cook Time: 7-8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 690 mg
Fat: 9 g
Saturated Fat: 2.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 7 g
Protein: 35 g
Cholesterol: 75 mg