Description
A flavorful and easy-to-make chicken burrito bowl prepared in a slow cooker. Perfect for meal prep or a quick dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
1. Place chicken breasts in the slow cooker.
2. Add rice, black beans, corn, diced tomatoes, chicken broth, taco seasoning, cumin, chili powder, garlic powder, salt, and black pepper.
3. Stir gently to combine.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours.
5. Remove chicken and shred with two forks, then return to the slow cooker.
6. Stir in shredded cheese and cilantro.
7. Serve with avocado slices and lime wedges.
Notes
Use brown rice for a healthier option, but increase cook time by 1 hour.
Adjust seasoning to taste.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg