I stole this recipe for Slow Cooker Chicken Burrito Bowl from thekitchn.com who stole it from number-2-pencil.com. These burrito bowls are so easy to make, the ingredients are just added to the slow cooker and left alone. Chicken is cooked in the slow cooker with canned tomatoes and spices for a few hours, then rice, beans and corn are added in. Slow cooking the chicken makes it so tender and juicy, and all the spices add so much flavor. The only prep you have to do is shred the chicken after a few hours in the slow cooker. A great answer when someone asks what to do about dinner.
Place 1 lb boneless skinless chicken breasts in slow cooker. Pour 3 cups chicken broth over, stir in 15 oz can diced tomatoes, 2 tbsp olive oil, 3 tsp onion powder, 2 tsp garlic powder, 3 tsp chili powder, 2 tsp cumin, 1 tsp salt and 1 tsp pepper.
Stir everything together. Cook on LOW for 4 hours, until chicken reaches 165 F.
Remove chicken breasts from slow cooker, shred and set aside.
Turn slow cooker to HIGH and stir in 2 ¾ cups instant whole grain brown rice and 14 oz can drained black beans. (I also add a can of drained corn as well.)
Mix ingredients together and cook 30 to 45 min on HIGH or until rice is tender. If rice starts to dry out you can add up to 1 cup more of chicken broth.
Before the last few steps, I put some tortillas in baking molds to make edible tortilla bowls. The tortillas bake while finishing the recipe.
Add chicken back to the slow cooker
Top with 1 ½ cups shredded Colby Jack Cheese
Put lid back on slow cooker and cook a few minutes longer until cheese is melted.
Serve in baked tortilla bowl
Top with lettuce, tomatoes, sour cream, avocados or guacamole.
Slow Cooker Chicken Burrito Bowl
Ingredients
- 1 lb boneless skinless chicken breasts ~ 2 large
- 2 tbsp olive oil
- 3 tsp onion powder
- 2 tsp garlic powder
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3 cups low sodium chicken broth
- 15 oz can diced tomatoes drained
- 14 oz can black beans drained and rinsed
- 2 ¾ cups instant whole grain brown rice
- 1 ½ cups shredded Colby Jack Cheese
Instructions
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Place chicken in slow cooker. Pour chicken broth over, stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
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Cook on LOW for 4 hours, until chicken reaches 165 F.
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Remove chicken breasts from slow cooker.
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Turn slow cooker to HIGH and stir in instant rice and black beans.
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Cook 30 to 45 min on HIGH or until rice is tender.
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Add chicken back in, top with cheese and cook a few minutes longer until cheese is melted.
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Serve with tomatoes, sour cream, avocados or guacamole.
Recipe Notes
Cut the chicken breasts into smaller pieces (2 to 3 depending on size) before putting the chicken in the slow cooker; this way there is more chicken surface area to absorb the seasoning. Don’t drain the tomatoes. I also had some more chicken broth (I use a 4 cup container of chicken stock), to keep the rice from drying out. Start with the 3 cups of the stock in the original recipe, but halfway through the rice cooking, add the last 1 cup of stock. This also helps leftovers from drying out. You can also add a can of corn when you add the beans in. Serve this in baked tortilla shells, so it’s in an edible bowl! I also add shredded lettuce when I serve this. You can add whatever mix-in you want to make it more like a taco salad. There are a lot of ways to adjust this recipe. Instead of plain diced tomatoes you can use a can with tomatoes, onions and peppers. You could also use jarred salsa instead of the tomatoes. Black beans can be switched for the beans of your choice. Different cheeses can also be used.