Slow Cooker Chicken Burrito Bowls with Tender Chicken and Black Beans
By Lucas Morgan
Prep
10 min
Cook
375 min
Total
385 min
Servings
8
Level
Easy
Ten minutes of prep time are needed to prepare this slow cooker chicken burrito bowl recipe․ Cook on LOW setting for 5-6 hours․ Shredded chicken is cooked on the slow cooker with tomatoes‚ cumin‚ chili powder‚ and other vegetables and beans‚ such as black beans and corn‚ and served over rice․
Chopped and other prepared tomatoes add a tomato flavor to the dish․ Seasonings and low-sodium chicken broth‚ including chili powder‚ cumin‚ and kosher salt‚ add other flavors to the dish․ Boneless‚ skinless chicken breasts and thighs are placed in a single layer and cooked until done․ Black beans and frozen corn are added at the end of cooking to avoid overcooking them․
The chicken is shredded if it breaks apart easily into small pieces using two forks in the slow cooker․ Other ingredients should be cooked and flavorful in a soup mixture‚ and the beans and corn should be heated․ Tips to prevent this mistake include not adding beans and corn at the beginning of cooking‚ as they will become mushy․
Serve the chicken mixture with Mexican rice‚ cauliflower rice‚ chipotle-flavored rice‚ or cilantro lime rice․ Add shredded cheese‚ cilantro‚ sour cream‚ avocado‚ salsa‚ pico de gallo‚ hot sauce‚ green onions‚ lettuce‚ and other toppings as desired․ Use the chicken mixture as a burrito filling for lunch․
Why you'll love this recipe
- Ten minutes of preparation time in the morning saves time later․ The slow cooker cooks the food for you․ Chicken absorbs the tomato and spice mixture while cooking․
- One appliance does the main cooking to avoid using a skillet during dinner and reduce dishes afterward․
- Uses canned tomatoes‚ canned black beans‚ canned corn‚ broth‚ and other spices stored in the pantry to match the number of ingredients you would buy on a grocery trip․
- Serves eight with approximately 3 1/2 quarts․ This recipe is useful if you want to serve a large number of people for dinner or have leftovers for other meals․
- Flexible serving suggestions help reduce cooking time since the cooked chicken mixture can be served over rice or in burritos with any of the recommended toppings․
- Chicken breasts and chicken thighs or a combination of the two work well in this recipe․ You can substitute other boneless‚ skinless chicken products you have available․
Ingredients
- •1 can diced tomatoes (28-ounce can, with juices)
- •1 cup low-sodium chicken broth
- •1 tablespoon chili powder
- •1 tablespoon ground cumin
- •2 teaspoons kosher salt (plus more as needed)
- •2 teaspoons ground cumin (listed in the instructions)
- •2 ½ pounds boneless, skinless chicken breasts, chicken thighs, or a combination (2 1/2 to 3 pounds)
- •2 cans black beans (about 15-ounce cans, drained and rinsed)
- •2 cups frozen corn kernels (about 9 ounces)
- •Mexican rice (serving option)
- •cauliflower rice (serving option)
- •chipotle copycat rice (serving option)
- •cilantro-lime rice (serving option)
- •shredded cheese (topping option)
- •cilantro (chopped, topping option)
- •sour cream (topping option)
- •avocado (diced, topping option)
- •salsa (topping option)
- •pico de gallo (topping option)
- •hot sauce (topping option)
- •scallions (thinly sliced, topping option)
- •lettuce (shredded, topping option)
Instructions
- 1
Stir the diced tomatoes and their juices, low-sodium chicken broth, chili powder, ground cumin, kosher salt, and the additional 2 teaspoons ground cumin together in a 4-quart or larger slow cooker.
- 2
Add the boneless, skinless chicken in an even layer.
- 3
Cover and cook on the LOW setting until the chicken is cooked through, 5 to 6 hours.
- 4
Uncover and stir in the drained and rinsed black beans and frozen corn kernels.
- 5
Cover and cook for 15 to 30 minutes more to warm the beans and corn through.
- 6
Use 2 forks to shred the chicken into bite-sized pieces directly in the slow cooker.
- 7
Taste and season with more kosher salt as needed.
- 8
Serve on top of cooked rice with the toppings of your choice.
FAQ
Nutrition (per serving)
Calories
510
Protein
35.1g
Fat
27.6g
Carbs
31.6g
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