Slow Cooker Mexican Chicken Burrito Bowl
These Slow Cooker Mexican Chicken Burrito Bowls are flavorful, hearty, and perfect for a satisfying meal. Serve them with your favorite toppings for a customizable and delicious dinner option. Enjoy!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup salsa your favorite variety
- 1 cup chicken broth
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Cooked rice for serving
- Optional toppings: shredded cheese diced avocado, sour cream, chopped cilantro, lime wedges
Instructions
- Prepare Slow Cooker:Lightly grease the slow cooker insert with cooking spray or olive oil to prevent sticking.
- Add Ingredients to Slow Cooker:Place the chicken breasts in the bottom of the slow cooker.Pour the salsa and chicken broth over the chicken.Add the black beans, corn, diced bell pepper, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper to the slow cooker.
- Mix Ingredients:Gently stir the ingredients in the slow cooker to combine everything evenly.
- Cook on Low:Cover the slow cooker and cook on low heat for 4-6 hours, or until the chicken is cooked through and tender.
- Shred Chicken:Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the other ingredients.
- Assemble Burrito Bowls:To serve, spoon cooked rice into bowls.Top the rice with the Mexican chicken mixture from the slow cooker.Add your favorite toppings such as shredded cheese, diced avocado, sour cream, chopped cilantro, and a squeeze of lime juice.