Description
Indulge in a hearty and flavorful Slow Cooker Chicken Burrito Bowl, brimming with tender chicken, spices, and fluffy rice—a perfect comfort dish for busy days.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups chicken broth or water
Instructions
- Prepare Your Ingredients: Chop the onion and mince the garlic.
- Layer It Up: Place uncooked brown rice at the bottom of the slow cooker.
- Add Chicken and Beans: Lay chicken breasts over the rice, followed by black beans and diced tomatoes.
- Spice It Up: Sprinkle cumin, chili powder, paprika, salt, and pepper over the mixture; stir gently.
- Pour in Liquid: Add chicken broth or water until it covers all ingredients without drowning them.
- Cook Away!: Cover and cook on low for about six hours or high for about three hours. Once cooked, shred the chicken in the pot using two forks.
- Serve: Spoon into bowls and top with avocado slices, cilantro sprigs, or other favorite toppings.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken overnight before cooking. Feel free to customize by adding vegetables like bell peppers or zucchini. Leftovers can be stored in an airtight container for up to three days.