Description
These Chicken Burrito Bowls are a warm hug in a bowl, perfect for an easy weeknight dinner that the whole family will treasure.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream, cilantro
Instructions
- Place the chicken in the slow cooker, like tucking in a favorite blanket.
- Add the black beans, corn, salsa, chili powder, cumin, salt, and pepper over the chicken.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken right in the pot and mix everything together.
- Serve over a bed of fluffy cooked rice, and don’t forget the optional toppings!
Notes
Make ahead by preparing a large batch and pack individual servings to freeze. Store leftovers in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg