Crockpot Chicken Burrito Bowl
A flavorful and easy-to-make dish that combines tender chicken with Mexican spices, perfect for busy weeknights.
Equipment
- 1 crockpot 6-quart capacity
- 1 Mixing Bowl
- 1 forks for shredding chicken
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 cup chicken broth
- 1 cup uncooked rice
Spices and Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion chopped
- 2 cloves garlic minced
- Juice of 1 lime
Instructions
Preparation
- Season the chicken breasts with cumin, chili powder, salt, and pepper. Set aside.
- In a mixing bowl, combine black beans, corn, diced tomatoes, chopped onion, and minced garlic. Stir in lime juice.
Setting Up the Crockpot
- Place the seasoned chicken breasts at the bottom of the crockpot. Pour the vegetable mixture over the chicken.
- Add the uncooked rice and chicken broth to the crockpot. Stir gently to combine.
- Cover and cook on low heat for 4-6 hours or on high for 2-3 hours until chicken is cooked through and rice is tender.
Final Steps
- Remove the chicken breasts from the crockpot and shred using two forks. Return to the pot and stir to combine.
- Scoop the mixture into bowls and top with your choice of toppings such as shredded cheese, avocado, or fresh cilantro.
Storage
- Transfer leftovers to airtight containers and store in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Pro Tips: Toast spices before adding for enhanced flavor. Ingredient Substitutions: Use quinoa for a gluten-free version. How to Serve: Garnish with fresh toppings like avocado and cilantro. Storage & Freshness: Store in airtight containers. Make-Ahead Tips: Prepare the vegetable mix in advance and refrigerate until ready to use.