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
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
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