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–+ servings
A crispy tortilla filled with Slow Cooker Chicken Burrito Bowl and fresh toppings.

Slow Cooker Chicken Burrito Bowl

5 from 1 vote
Aliana Recipes
A savory, hearty meal combining tender chicken, black beans, and corn simmered slowly. Fresh lime juice adds a bright, tangy finish to the rich, spiced mixture.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings:6 people
Course:Dinner
Cuisine:Mexican
Calories:420kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts Diced uniformly
  • 1 can diced tomatoes (14.5-ounce) Include the juices
  • 1 cup low-sodium chicken broth Plus more as needed
  • 1 tablespoon taco seasoning Builds the savory flavor
  • 1 teaspoon salt Enhances the spices
  • 1 can black beans (15-ounce) Drained and rinsed
  • 1 cup frozen corn kernels Adds a sweet crunch
  • 3 cups cooked brown rice Stirred in at the end
  • 2 fresh limes For bright acidity
  • 2 cups shredded cheddar cheese For topping
  • Optional toppings Chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Equipment

  • 1 slow cooker For slow simmering
  • 1 Wooden spoon For stirring the mixture
  • 1 Cutting board For dicing the chicken
  • 1 Knife For preparing ingredients

Method
 

  1. Combine the diced chicken, diced tomatoes with their juices, chicken broth, taco seasoning, black beans, corn, and salt in the slow cooker.
    Hands adding cubed raw pink chicken to a black pot with beans and corn.
  2. Cover the pot and cook on the low setting for eight hours to allow the meat to tenderize completely in the spiced broth.
  3. Cook the brown rice separately according to package directions, then stir it directly into the warm pot.
  4. Squeeze the fresh limes over the top of the mixture, spoon into bowls, and garnish with shredded cheese and preferred toppings.
    Hands squeezing fresh lime juice over a warm chicken and rice bowl.

Nutrition

Serving: 400g (1 bowl)Calories: 420kcalCarbohydrates: 45gProtein: 32gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 850mgPotassium: 650mgFiber: 8gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 3.5mg

Notes

Wait until the very end to stir in the cooked brown rice so it retains a chewy texture without becoming overly soft in the warm broth.