Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts in the slow cooker and season with cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Add the salsa on top of the chicken.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir to combine with the salsa.
- Add cooked rice, black beans, and corn to the slow cooker and mix well.
- Cover and cook on low for an additional 15 minutes to heat through.
- Serve the burrito bowls topped with shredded cheese, chopped cilantro, and lime wedges.
Notes
- You can customize this burrito bowl by adding avocado slices, sour cream, or jalapenos.
- For a vegetarian version, replace chicken with more beans or grilled vegetables.
- Use brown rice for a healthier option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg