Description
Slow Cooker Chicken Burrito Bowl is a delicious and easy-to-make meal that brings the vibrant flavors of Mexican cuisine to your table. Tender chicken breasts are simmered with black beans, brown rice, and zesty spices, creating a hearty dish that’s perfect for busy weeknights or meal prep. Top it off with creamy avocado and fresh cilantro for a delightful finish. This comforting bowl makes every day feel like a fiesta!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (15 oz) black beans, rinsed
- 1 cup uncooked brown rice
- 1 can (14.5 oz) diced tomatoes (with juice)
- Juice of 1 lime
- 2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Prepare ingredients by rinsing and draining the black beans and measuring the rice and chicken.
- In the slow cooker, layer uncooked brown rice at the bottom. Pour in canned diced tomatoes (juice included), followed by rinsed black beans.
- Place chicken breasts on top of the mixture. Sprinkle taco seasoning over everything and drizzle with lime juice.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred chicken using two forks and mix everything together in the slow cooker.
- Serve in bowls with toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 105mg