Description
This hearty Chicken Burrito Bowl recipe combines tender slow-cooked chicken breast with black beans, corn, tomatoes, and spices for a flavorful and nutritious meal. Topped with fresh avocado, shredded cheese, and crisp romaine lettuce, it’s perfect for a wholesome dinner or meal prep option that serves six.
Ingredients
Chicken and Beans
- 2 lb. chicken breast
- 1 can black beans (15 oz., rinsed)
- 1 cup corn kernels
- 1 can diced tomatoes (14.5 oz., with liquid)
- 1 green chile or jalapeño pepper, diced
- ½ red onion, diced
- 2-3 garlic cloves, minced
- 1-1½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp cracked pepper
- 1 Tbsp lime juice
Serving and Toppings
- 2 cups cooked rice (use frozen for convenience)
- 1 avocado, sliced
- Lime wedges, for garnish
- 1 roma tomato, diced
- Romaine lettuce, chopped
- Shredded cheese, as desired
- Cilantro, chopped
Instructions
- Prepare Ingredients and Layer in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle cumin, chili powder, crushed red pepper, sea salt, and cracked pepper evenly over the chicken. Add diced green chile, corn kernels, diced red onion, minced garlic, diced tomatoes with juices, lime juice, and rinsed black beans on top. Stir gently to combine the spices and vegetables over the chicken.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point and is tender enough to shred easily.
- Shred the Chicken: Remove the cooked chicken breasts and shred them with two forks on a cutting board, or use two forks to shred the chicken directly in the slow cooker. Mix the shredded chicken back into the bean and vegetable mixture and set the slow cooker to warm until ready to serve.
- Prepare the Bowl Ingredients: While the chicken finishes warming, prep the toppings and side ingredients by cooking the rice (or reheating frozen rice), slicing avocado, dicing roma tomato, chopping romaine lettuce, shredding cheese, and cutting lime wedges.
- Assemble the Burrito Bowls: Scoop the chicken, beans, and vegetable mixture into serving bowls. Top with cooked rice, avocado slices, diced tomato, romaine lettuce, shredded cheese, chopped cilantro, and a squeeze of fresh lime juice to taste.
- Store Leftovers: Place any leftover chicken mixture in an airtight container and refrigerate. It will keep well for up to 3-4 days and is great for meal prep.
Notes
- You can adjust the spiciness by using milder or hotter peppers according to your preference.
- For a quicker version, you can sauté the chicken and vegetables on the stovetop instead of using a slow cooker, though slow cooking enhances flavors and tenderness.
- Use brown rice as a healthier alternative to white rice if preferred.
- Leftover burrito bowls can be enjoyed cold or reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican