Slow Cooker Chicken Burrito Bowl

A Flavorful and Effortless One-Pot Meal

This Slow Cooker Chicken Burrito Bowl is the ultimate set-it-and-forget-it recipe, packed with bold Mexican flavors. Juicy shredded chicken, black beans, corn, and rice cook together in a flavorful blend of salsa, spices, and broth, creating a delicious, well-balanced meal. Perfect for busy weeknights or meal prep, this dish delivers restaurant-quality taste with minimal effort.

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Why You’ll Love This Recipe

• Easy to Make – Just dump the ingredients into the slow cooker and let it do the work.
• One-Pot Meal – Fewer dishes and minimal cleanup.
• Versatile – Customize with your favorite toppings or use the filling in tacos, burritos, or salads.
• Great for Meal Prep – Leftovers store well and can be used in multiple ways.

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Ingredients

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup uncooked long-grain white rice (or brown rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 cup salsa (mild, medium, or hot)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 ½ cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ cup shredded Mexican cheese blend (optional)
• 1 lime, juiced
• Fresh cilantro, for garnish

Optional Toppings:

• Diced avocado
• Sour cream or Greek yogurt
• Jalapeños
• Diced red onion
• Extra cheese
• Crushed tortilla chips

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Step-by-Step Directions

1. Prepare the Ingredients

• Rinse the rice under cold water to remove excess starch and prevent it from getting mushy.

2. Layer the Ingredients in the Slow Cooker

• Place the chicken breasts at the bottom of the slow cooker.
• Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
• Add the black beans, corn, salsa, diced tomatoes, and rice on top.
• Pour in the chicken broth and stir gently to combine (without disturbing the chicken).

3. Cook

• Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

4. Shred the Chicken

• Remove the chicken breasts, shred them with two forks, and return them to the slow cooker. Stir everything together.

5. Finish and Serve

• Stir in the lime juice for added freshness.
• If using cheese, sprinkle it on top and let it melt before serving.
• Serve hot with your favorite toppings.

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Recipe Variations

• Use Brown Rice – Swap in brown rice, but increase the liquid by ½ cup and cook on low for 6–7 hours.
• Make It Spicy – Add diced jalapeños or a dash of cayenne pepper for extra heat.
• Low-Carb Version – Skip the rice and use cauliflower rice, adding it in the last 30 minutes of cooking.
• Vegetarian Option – Replace the chicken with extra beans or a meat substitute.
• Taco-Style – Use the filling in soft or hard taco shells for a different presentation.

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Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 5–6 hours (low) or 3–4 hours (high)
• Total Time: ~6 hours

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Storage and Reheating

Refrigerator:

• Store leftovers in an airtight container for up to 4 days.

Freezer:

• Freeze in portioned containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Reheating:

• Microwave: Heat in 30-second intervals, stirring in between.
• Stovetop: Warm over medium heat with a splash of broth or water to prevent drying.

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Frequently Asked Questions

How do I prevent the rice from getting mushy?

Rinse the rice before adding it, and avoid over-stirring during cooking. Using long-grain rice helps maintain texture.

Can I use frozen chicken?

Yes, but increase the cooking time by about an hour. Ensure the chicken reaches an internal temperature of 165°F (75°C).

What if my rice isn’t fully cooked?

If the rice is undercooked, add an extra splash of broth, cover, and cook for another 30 minutes.

Can I make this in an Instant Pot?

Yes! Cook on Manual (Pressure Cook) for 10 minutes, then let the pressure naturally release for 10 minutes before opening.

What’s the best type of salsa to use?

Any salsa works! A chunky, flavorful salsa adds the best texture and taste.

Can I add vegetables?

Absolutely! Bell peppers, zucchini, or diced onions can be added at the beginning for extra nutrients.

Is this recipe gluten-free?

Yes! Just ensure that all your ingredients (especially broth and salsa) are certified gluten-free.

How can I thicken the mixture if it’s too soupy?

Let it sit for 10 minutes before serving, or stir in a small amount of shredded cheese to thicken.

Can I double this recipe?

Yes, but ensure your slow cooker is at least 6 quarts to accommodate the extra ingredients.

What else can I serve this with?

It pairs well with warm tortillas, a simple side salad, or a scoop of guacamole.

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Conclusion

This Slow Cooker Chicken Burrito Bowl is a foolproof meal that’s bursting with flavor and easy to customize. Whether you’re looking for a weeknight dinner, meal prep solution, or a dish to feed a crowd, this recipe delivers on convenience and taste. Try it once, and it’ll become a regular in your rotation!

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