Slow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl recipes gives you all the flavors of a chicken burrito in a bowl. Layers of seasoned chicken, black beans, bell peppers, and corn. Serve over rice topped with your favorite garnishes.
Servings: 6
Ingredients
- 3 boneless, skinless chicken breasts
- 1 package of taco seasoning, (mild or spicy)
- 15 ounce can of sweet corn, drained (or bag of frozen corn)
- 1 cup low sodium chicken broth
- 15 ounce can of black beans, rinsed and drained
- 10 ounce can of Rotel, original or mild (diced tomato with chopped green chilies)
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium onion, sliced
- Cooked brown or white rice, (for serving)
Instructions
- Place the chicken into the slow cooker and sprinkle a teaspoon of the taco seasoning packet over it. Then add the chicken broth to the bottom of the slow cooker bowl.
- Layer the onions and add HALF the taco seasoning packet over the onions.
- Add the beans, corn, Rotel and the remaining packet of seasonings.
- Add the sliced bell peppers on top of the ingredients. Do not mix in. (If you prefer your bell peppers more crisp then add them the last hour of cooking time.
- Place the lid on the pot and cook on high for 4-5 hours or low for 7-8.
- Half hour before serving, remove the chicken breasts. Using two forks, shred the chicken.
- Add the shredded chicken back to the slow cooker and give everything a good stir. The mixture may look a little watery, but the shredded chicken absorbs a lot of the liquid.
- Cover and cook for 30 minutes.
- Serve over rice. Garnish with sour cream, guacamole, and shredded cheddar or Mexican blend cheese.