Slow Cooker Chicken and Bean Burrito Bowls
These easy Slow Cooker Chicken and Bean Burrito Bowls are quick to make, full of flavor and totally customizable. They’re just the thing for a busy week!
- Prep Time: 30 mins
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- Slowcooker Chicken and Beans
- 1 medium onion, finely chopped
- 1 medium red bell pepper, sliced
- 1 jalapeño seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chicken stock
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained, rinsed
- 2 cups frozen corn, thawed
- Cilantro Lime Rice
- 2 1/2 cups water or chicken stock
- 1 1/2 cups uncooked regular long-grain white rice
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh cilantro
- 1 to 2 tablespoons fresh lime juice
- 1 tablespoon butter
- Toppings
- Avocado
- Crumbled Cotija cheese
- Lime wedges
- Fresh cilantro
Instructions
- In a 4- to 5-quart slow cooker, stir together the onion, bell pepper, jalapeño, garlic, chicken stock, chili powder, cumin salt and tomatoes. Add the chicken. Cover and cook on low 6 to 8 hours or high for 3 to 4 hours adding the black beans and corn during last hour of cooking. When the chicken is done and the mixture is hot, remove the chicken from the slow cooker to a cutting board. Use two forks to shred the chicken into large chunks and gently stir it back into the bean mixture.
- To make the rice, in a 2-quart saucepan, heat water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender. Stir cilantro, lime juice to taste and butter into cooked rice and fluff with a fork.
- Serve chicken and bean mixture in bowls with rice and desired toppings.