Description
This SLOW COOKER CHICKEN BURRITO BOWL features tender, juicy shredded chicken packed with bold Mexican-inspired spices and vibrant vegetables. It's an easy, budget-friendly meal that delivers a satisfying combination of creamy beans, sweet corn, and savory chicken that melts in your mouth.
Ingredients
Scale
1.5 lbs Boneless Skinless Chicken Breast
1 can (15 oz) Black Beans
1 cup Corn Kernels
1.5 cups Salsa
1/2 cup Low Sodium Chicken Broth
1 tablespoon Chili Powder
1 teaspoon Cumi
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
Instructions
- Place the raw chicken breasts in the bottom of your slow cooker in a single layer
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicke
- Add rinsed black beans and corn kernels over the seasoned chicke
- Pour salsa and chicken broth over everything without stirring
- Cover and slow cook on 'Low' for 6 to 8 hours or on 'High' for 3 to 4 hours
- Once cooked, remove chicken to shred it and return it to the slow cooker to combine with the other ingredients
- Serve over cooked rice or greens with your favorite toppings
Notes
For a lower-carb option, swap black beans for more vegetables.
Store leftovers in airtight containers in the fridge for up to four days or freeze for up to three months.
- Prep Time: 10 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg