My husband is a huge Chipotle fan, and I was tired of it, so decided to make him a home-cooked chicken burrito bowl. Boy was he surprised! This slow-cooker chicken burrito bowl is even better than takeout. It is healthier, you get to put as many toppings as you want, and the topping you want! Crockpot chicken burrito bowl just bake the new favorite!
Ingredients you’ll need:
- Chicken breasts: I like white meat, but you can definitely use chicken thighs if you are a dark meat lover
- Diced tomatoes: one 14.5 oz can with liquid
- Chicken broth: if you want to up your protein intake, use bone broth
- Spices: you will need chili powder, cumin, coriander, and paprika as well as salt and pepper
- Black beans: if you like red beans, use them. Make sure you drain and rinse your beans
- Rice: you can use white or brown. If you decide to use brown rice, check it mid-cooking to see if you need more broth
- Frozen corn: one cup of frozen corn. You don’t need to defrost it
- Pico de gallo, sour cream, guacamole or avocado slices, shredded lettuce, and fresh cilantro as toppings. You can add shredded cheese as well.
How To Make Slow Cooker Chicken Burrito Bowl?
It is so easy to make you won’t believe it.
- In the pot of your slow cooker, place the chicken breasts, diced tomatoes (with juice), chicken broth, chili powder, cumin, coriander, paprika, salt, and pepper. Cook on low for 3 hours.
- Stir in the rice, beans, and corn, give everything a stir, cover, and continue cooking for 3 more hours, or when the rice is cooked. This is a little tricky because not all rice cooks at the same time and not all slow cookers cook at the same temperature, so check the rice!
- When the rice is done, remove the chicken and shred it using two forks. You can now serve the rice with the chicken over it, or return the shredded chicken to the slow cooker and mix it into the rice. Check your seasoning and adjust salt and pepper if needed.
What To Put In a Burrito Bowl?
Our favorite toppings are shredded lettuce, pico de gallo, salsa, sour cream, shredded cheese, guacamole or chopped avocado, and fresh cilantro.
You can also add sliced jalapenos, sliced black olives, or whatever you like! This is the great thing about a bowl, you build your own with your favorite toppings!
Can You Put Frozen Chicken in a Crockpot?
There is a lot of controversy over this topic. Some people say it is safe, some say it isn’t. Personally, I wouldn’t recommend it.
The temperature in the slow cooker doesn’t get as high as quickly as it does on the stove or oven, so the chicken is going to thaw and cook very slowly giving bacteria the chance to act.
That is what my concerned mind thinks, but you can do your research and decide for yourself if you are comfortable with doing it!
Slow Cooker Chicken Burrito Bowl
Ingredients
- 1 lb chicken breasts, skinless and boneless
- 1- 14.5 oz can diced tomatoes
- 1 cup chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 1-15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup white rice, uncooked (or brown rice)
- Shredded lettuce, pico de gallo, avocado, sour cream, and cilantro for topping
Instructions
- In the pot of your slow cooker, place the chicken breasts, diced tomatoes (with juice), chicken broth, chili powder, cumin, coriander, paprika, salt, and pepper. Cook on low for 3 hours.
- Stir in the rice, beans, and corn, give everything a stir, cover, and continue cooking for 3 more hours, or when the rice is cooked. This is a little tricky because not all rice cooks at the same time and not all slow cookers cook at the same temperature, so check the rice!
- When the rice is done, remove the chicken and shred it using two forks. You can now serve the rice with the chicken over it, or return the shredded chicken to the slow cooker and mix it into the rice. Check your seasoning and adjust salt and pepper if needed.
