Crockpot Chicken Burrito Bowl for Healthy Weeknight Dinners
Flavorful slow-cooked chicken with beans, corn, and vegetables served over rice for a protein-packed burrito bowl.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup uncooked long-grain white rice, 1 can (15 oz) black beans drained and rinsed, 1 cup corn kernels, 1 can (15 oz) diced tomatoes undrained, 1/2 cup chicken broth, 1 small onion finely chopped, 3 cloves garlic minced, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice of 1 lime, 2 tablespoons fresh cilantro chopped, optional toppings: shredded cheese, avocado, salsa, sour cream
Instructions
1. Pat chicken dry and season with salt, pepper, chili powder, cumin, and paprika. 2. Layer onion, garlic, beans, corn, diced tomatoes, and chicken in slow cooker, pour broth over. 3. Cook low 6–7 hours or high 3–4 hours. 4. Cook rice separately. 5. Shred chicken and return to slow cooker, stir gently. 6. Add lime juice and cilantro. 7. Serve over rice with optional toppings.
Notes
Optional searing adds flavor, vegetables can be added last hour, leftovers refrigerate up to 4 days, freeze up to 3 months.