Slow Cooker Chicken Burrito Bowl
Let your crockpot do the work for this Slow Cooker Chicken Burrito Bowl. Your family will love these crockpot burrito bowls filled with chicken, beans, corn and rice and topped with colorful garnishes.
Ingredients
For the Burrito Bowls
- 1 jar chunky salsa 16 ounces
- 1 pound boneless skinless chicken thighs
- 2 ½ cups less-sodium chicken broth
- 2 teaspoons chili powder
- 1 can black beans, rinsed and drained 15.5 ounces
- 2 cups instant brown rice
- 1 cup corn kernels fresh or frozen
For Garnish
- Chopped avocado
- Chopped cilantro
- Chopped red onion
- Chopped tomatoes
- Lime wedges
- Sour cream or Greek yogurt
- Shredded Colby Jack cheese
Instructions
- In slow cooker, stir together salsa, chicken, broth and chili powder. Cover and cook on high 3-1/2 hours or on low 7-1/2 hours.
- Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cover and cook on high 30 minutes longer or until rice is cooked through.
- Serve with desired garnishes.
Notes
- If you have any leftovers, cool them to room temperature then transfer them to an airtight container in the fridge, where they will keep up to 3 days. Store the burrito mixture separately from the garnishes.
Calories: 458kcal, Carbohydrates: 61g, Protein: 39g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 68mg, Sodium: 620mg, Potassium: 969mg, Fiber: 9g, Sugar: 2g, Vitamin A: 320IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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