Print

Slow Cooker Chicken Burrito Bowls (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Chicken Burrito Bowls: a flavorful and effortless meal for you and your family. The ultimate healthy, flavorful meal to prep for dinner.

  • Prep Time: 5 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours

Yield: 4-6 1x

Ingredients

Scale
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, chicken thighs, or a mix of both
  • 1 (14.5-ounce) can diced tomatoes or salsa (choose your preference)
  • 1 1/2 cups low-sodium chicken broth, plus more as needed
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup instant rice
  • 8 ounces shredded cheddar cheese or Colby Jack cheese
  • Optional toppings: Greek yogurt or sour cream, guacamole, cilantro, green onions, and chips for scooping

Instructions

  1. Combine the Ingredients: Start by adding the chicken, diced tomatoes (or salsa), chicken broth, chili powder, smoked paprika, dried oregano, salt, and ground cumin to your slow cooker. Toss in the black beans and frozen corn kernels as well. Make sure the chicken is fully covered with the liquid, adding additional chicken broth if necessary. This ensures that the chicken remains juicy and flavorful throughout the cooking process.
  2. Cook the Chicken: Cover the slow cooker with the lid and cook the mixture on low for about 4 hours. During this time, the chicken will slowly absorb all the flavors of the spices and tomatoes, becoming tender and easy to shred.
  3. Shred the Chicken: After 4 hours, carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Shredding the chicken helps it to distribute evenly throughout the dish, ensuring every bite is packed with flavor.
  4. Return the Chicken and Add Rice: Return the shredded chicken to the slow cooker and give it a good stir to mix everything together. Now it’s time to add the instant rice. Stir the rice into the mixture, making sure it’s fully submerged in the liquid. Cover the slow cooker again and continue cooking for an additional 40-50 minutes, or until the rice is fully cooked and tender.
  5. Add the Cheese: Once the rice is cooked, it’s time to add the shredded cheese. Sprinkle the cheese evenly over the top of the chicken and rice mixture. Cover the slow cooker for a few more minutes to allow the cheese to melt into a gooey, delicious topping.
  6. Serve and Enjoy: Your slow cooker chicken burrito bowls are now ready to serve! Scoop the mixture into bowls and top with your favorite toppings. Greek yogurt or sour cream adds a nice creaminess, while guacamole brings a rich, buttery texture. Fresh cilantro and green onions add a burst of freshness, and don’t forget the chips for a crunchy, satisfying finish

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/slow-cooker-chicken-burrito-bowls-gluten-free/