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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowl is better than takeout!
5 from 10 votes
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Prep Time 10 minutes
Cook Time 6 hours
Course Main Course
Cuisine American
Servings 6 SERVINGS
Calories 260 kcal

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.

Nutrition

Calories: 260kcalCarbohydrates: 33.7gProtein: 25gFat: 2.7g