We love meals that you can simply dump into a slow cooker and forget about for a few hours! This Slow Cooker Chicken and Rice Burrito Bowl recipe is the perfect meal for a busy day, welcoming you home after a hectic day with shredded tender chicken, fluffy savory rice, and hearty beans. With sweet tomatoes and corn, Slow Cooker Chicken and Rice Burrito Bowl is perfect when topped with sour cream, salsa, or whatever your heart desires. Get ready to enjoy some warm flavors exactly when you need them!
Ingredients
- 1-1 1/2 pounds chicken breasts, chicken thighs, or a mix, boneless and skinless
- 1 (14.5 ounce) can tomatoes, diced
- 1 cup low-sodium chicken broth, plus more as needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup brown rice, uncooked
- 1 cup frozen corn kernels
For the optional toppings:
- cheese, of your choice, shredded, to taste
- cilantro, chopped, to taste
- sour cream, to taste
- avocado, diced, to taste
- salsa, to taste
- hot sauce, to taste
- green onions, diced, to taste
- lettuce, shredded, to taste
Directions
Step 1 –In a large slow cooker, combine the chicken, the tomatoes and their juices, the chicken broth, the chili powder, the salt, and the cumin. The chicken needs to be fully covered with liquid, so add additional broth as needed.
Step 2 –Cover the slow cooker and cook on low for 3-4 hours.
Step 3 –Stir in the beans, rice, and corn.
Step 4 –Cover and cook on low for 3-4 hours. Check on the rice a few times during the last hour of cooking. Add more broth if the mixture seems dry.
Step 5 –Use 2 forks to shred the chicken.
Step 6 –Serve with your favorite toppings.
