Description
Spice-packed slow cooker Mexican chicken burrito bowl delivers restaurant-quality comfort straight to home kitchens. Tender chicken, zesty seasonings, and colorful ingredients combine for an effortless meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound boneless (skinless) chicken breasts
- 1 cup black beans (drained and rinsed)
Vegetables and Aromatics:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
Liquids and Seasonings:
- 1 cup salsa (your favorite variety)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- Salt and pepper to taste
- Cooked rice (for serving)
- Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, lime wedges
Instructions
- Grease the slow cooker insert lightly to prevent ingredients from sticking, ensuring easy cleanup and smooth food release.
- Layer chicken breasts at the bottom of the slow cooker, creating a foundation for the robust Mexican-inspired dish.
- Pour salsa and chicken broth over the chicken, then scatter black beans, corn, bell peppers, onions, and garlic across the surface.
- Sprinkle chili powder, cumin, paprika, salt, and pepper evenly to distribute the aromatic spices throughout the mixture.
- Gently fold ingredients together, ensuring spices and vegetables coat the chicken thoroughly without disrupting the base layer.
- Cover and slow cook at low temperature (195°F) for 4-6 hours, allowing flavors to meld and chicken to become fork-tender.
- Extract chicken and use two forks to shred meat into delicate, bite-sized pieces, maintaining its juicy texture.
- Reintroduce shredded chicken into the slow cooker, mixing with accumulated cooking liquids and vegetables.
- Construct burrito bowls by placing fluffy rice as the base, then generously ladle the Mexican chicken mixture on top.
- Garnish with optional toppings like shredded cheese, creamy avocado, tangy sour cream, fresh cilantro, and a zesty lime juice squeeze.
Notes
- Swap chicken with plant-based alternatives like tofu or jackfruit for a vegetarian version that maintains the zesty Mexican flavor profile.
- Reduce sodium by using low-sodium salsa and chicken broth, which helps control salt intake without compromising taste.
- Customize spice levels by adjusting chili powder and adding jalapeños for extra heat or reducing for milder preferences.
- Meal prep friendly by storing cooked mixture in airtight containers for up to 4 days, making quick weeknight dinners effortless.
- Prep Time: 15 minutes
- Cook Time: 5 hours (low) or 3 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg