Slow Cooker Chicken Burrito Bowls Will Quickly Become A Favorite Recipe

I love creating meals that surprise my palate and spark my culinary creativity. This all in one crockpot chicken burrito bowl fills my kitchen with rich Mexican aromas and flavors. The slow-cooked chicken blends with black beans, corn, and salsa, promising a dinner experience with every bite.

I’ve always been a fan of Mexican flavors so I’m really excited to share my take on the Slow Cooker Chicken Burrito Bowls. This dish is gonna quickly become a favorite in my household and I reckon it will in yours too.

I start off with 2 lbs of boneless, skinless chicken breasts tossed into the slow cooker along with a jar of salsa, a can of black beans and some corn. Then, I mix in a can of diced tomatoes with green chilies, a diced red bell pepper and a small diced onion.

A sprinkle of chili powder, ground cumin, garlic powder, salt and pepper brings everything together, and a cup of chicken broth adds that rich depth of flavor. I sometimes stir in a cup of uncooked rice later or serve it on the side.

It’s a pretty neat, health dinner recipe that combines the comfort of chicken burritos with slow cooker magic. Enjoy experimenting with this all in one crockpot creation!

Why I Like this Recipe

1. I love how easy this recipe is to make, which means I don’t stress about dinner every night.
2. I really appreciate the mix of flavors from the salsa, spices, and veggies which make each bite interesting.
3. I like that it’s a hands-off meal—I just toss everything into the crockpot and let it do its thing while I go about my day.
4. I enjoy the hearty, comforting feel of the dish; the rice, beans, and shredded chicken come together to fill me up and keep me satisfied.

Here’s my take on the recipe description:

This Slow Cooker Chicken Burrito Bowls recipe is seriously one of my go-to meals. It’s an easy crockpot chicken dinner that almost everyone in my house loves. I mean, who doesn’t love mexican food? The flavors all come together in this simple rice bowl and it’s like a party in your crockpot. The chicken gets so tender and the veggies and spices mix up really well. I love that i can throw in all the ingredients and let the slow cooker do its magic. It’s comfort food that doesn’t take forever to prep and makes me feel like i’m treating myself every time i make it.

Ingredients

• Chicken: Lean, juicy protein that builds muscle and boosts overall flavor.
• Salsa: Fresh, tangy, zesty mix delivering vibrant spice and moisture for hearty flavor.
• Black Beans: Filling, fiber-packed legumes that add texture and natural earthiness.
• Corn: Sweet, crunchy kernels that provide carbohydrates and a burst of brightness.
• Diced Tomatoes with Green Chilies: Savory, slightly spicy bits offering a juicy tang.
• Red Bell Pepper: Crunchy, vitamin-rich pepper that brings crisp, sweet, fresh flavor.
• Onion: Aromatic ingredient that deepens dish flavor and adds mild sharpness.
• Rice: Versatile, carb-rich base that soaks up all the delicious juices beautifully.
• Chicken Broth: Infused savory liquid that unites spices and keeps the chicken moist.
• Chili Powder: Fragrant spice blend that adds mild, warming heat to create balanced taste.
• Cumin: Earthy cumin enhances savory flavors, making everything taste even better.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar salsa (choose mild, medium or hot based on your taste)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 red bell pepper, seeded and diced
• 1 small onion, diced
• 1-2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup uncooked rice (to cook separately or stir in later)

How to Make this

1. Start by prepping your ingredients: dice the onion and red bell pepper, drain and rinse the black beans and corn, and open your can of diced tomatoes with green chilies.

2. Place the 2 lbs of boneless, skinless chicken breasts into your slow cooker.

3. Pour the 16 oz jar of salsa over the chicken. Use your favorite heat level from mild to hot.

4. Add the drained black beans, corn, diced tomatoes, diced red bell pepper, and diced onion to the pot.

5. Sprinkle in 1-2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste.

6. Pour in 1 cup of chicken broth and then give everything a gentle stir so the flavors start to mix.

7. Cover the slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours. The chicken should be tender enough to shred easily.

8. Once the chicken is done, remove the breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the mixture.

9. While the chicken cooks, prepare 1 cup of uncooked rice separately by following your package’s instructions.

10. To serve, spoon the cooked rice into bowls and ladle the slow cooker chicken and veggie mix on top. Enjoy with your favourite toppings if desired.

Equipment Needed

1. Slow cooker
2. Cutting board and knife for dicing veggies
3. Can opener for beans, corn, and tomatoes
4. Measuring spoons and cup for spices, broth, and rice
5. Medium pot for cooking the rice
6. Forks for shredding the chicken
7. A large spoon for stirring ingredients

FAQ

Slow Cooker Chicken Burrito Bowls Will Quickly Become A Favorite Recipe Substitutions and Variations

• Instead of chicken breasts, you can use chicken thighs since they’re a bit more flavorful and stay moister during cooking.
• If you dont have salsa, mix up some tomato puree with diced tomatoes and a squeeze of lime for a fresh kick.
• Try swapping black beans with kidney or pinto beans if you prefer a different texture or flavor.
• If you’re out of regular rice, quinoa is a great alternative that adds a nice nutty taste.

Pro Tips

1. Try browning the chicken in a pan before you toss it in the slow cooker. It adds a richer flavor that really makes the dish pop and gives a nice color too.
2. If you wanna save time on cleanup, cook the rice right in the slow cooker during the last hour of cooking. Just be careful not to add too much liquid or it might get mushy.
3. Taste and adjust the seasoning near the end of the cook time. Slow cookers can sometimes overcook the spices so a little extra salt or chili powder might be needed.
4. Squeeze in a bit of lime juice and toss in some chopped cilantro before serving. It gives a fresh twist that really brightens up the whole dish.