Crockpot Chicken Burrito Bowl for Healthy Weeknight Dinners
Tender chicken cooked with rice, beans, corn, and salsa in a slow cooker, perfect for customizable burrito bowls.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 cup long-grain white rice, uncooked
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 cup salsa (mild or medium)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, for garnish
Optional toppings: shredded cheese, avocado, sour cream, sliced jalapeños, chopped green onions
Instructions
-
Pat chicken dry and season with spices.
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Place chicken in slow cooker, add beans, corn, and salsa; pour broth around edges.
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Cook on low 4–5 hours or high 2–3 hours.
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Add uncooked rice 30–40 minutes before end, stir gently, ensure enough liquid, cover and cook until rice is tender.
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Shred chicken and stir back into slow cooker with rice and vegetables.
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Garnish with lime juice and cilantro; serve with optional toppings.
Notes
Add rice toward the end to avoid mushiness; optional vegetables can be included; adjust spice to taste.