Savory Slow-Cooker Chicken Burrito Bowls
Discover the comforting and hearty flavors of these Savory Slow-Cooker Chicken Burrito Bowls. Perfect for busy families, this recipe allows chicken, brown rice, black beans, and corn to simmer together with aromatic spices like chili powder and cumin for a delicious, one-pot meal. Once cooked, simply shred the chicken and mix it with the other ingredients for a satisfying dish that can be served with your choice of toppings. Ideal for meal prepping, these burrito bowls are freezer-friendly and can be stored for up to a week in the refrigerator. Enjoy separate or combine with fresh salsa, avocado, or cheese for extra flavor!
N/A
Servings
350
Calories
9
Ingredients
Ingredients
boneless skinless chicken breast
1 - 1 1/2 lb (none)
diced tomatoes
1 (14 1/2 ounce) can (drained)
chicken stock
1 cup, divided (none)
chili powder
2 teaspoons (none)
salt
2 teaspoons (none)
cumin
1 teaspoon (none)
brown rice
1 cup (none)
black beans
1 (15 ounce) can (drained and rinsed)
frozen corn
1 cup (none)
Instructions
1
In the bowl of a 2 1/2- to 3 1/2-quart slow cooker, combine the boneless skinless chicken breasts, diced tomatoes with their juices, 1/2 cup of chicken stock, chili powder, salt, and cumin. Ensure the chicken is fully submerged, adding more chicken stock if necessary.
2
Cover the slow cooker with the lid and set it on low heat. Cook for 3 to 4 hours until the chicken is fully cooked and tender.
3
After the initial cooking period, carefully remove the lid and stir in the brown rice, black beans, frozen corn, and the remaining 1/2 cup of chicken stock. Cover again and continue cooking on low for an additional 3 to 4 hours.
4
During the last hour of cooking, check the rice for doneness, stirring occasionally to ensure even cooking. If the mixture appears dry, add a little more chicken stock.
5
When the rice is tender, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the rice and beans. If you prefer, you can transfer the chicken to a cutting board to shred it separately.
6
Taste the mix and adjust the seasoning, adding more salt or spices as needed.
7
Serve the burrito bowls warm, topped with your favorite garnishes such as salsa, avocado, shredded cheese, sour cream, or cilantro.
Nutrition Information
52.5g
Carbs
30g
Protein
8.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Savory Slow-Cooker Chicken Burrito Bowls?
The primary protein used is 1 to 1.5 lbs of boneless skinless chicken breast.
What type of rice is recommended for this recipe?
This recipe specifically calls for 1 cup of brown rice.
How long is the total cooking time in the slow cooker?
The total cooking time is approximately 6 to 8 hours on low heat, split into two phases.
What size slow cooker should I use?
A 2 1/2- to 3 1/2-quart slow cooker is ideal for this recipe.
Is this recipe suitable for meal prepping?
Yes, these burrito bowls are perfect for meal prepping as they are freezer-friendly and store well.
How long can I store the leftovers in the refrigerator?
You can store the cooked burrito bowls in the refrigerator for up to one week.
What spices are needed for the seasoning?
The seasoning consists of 2 teaspoons of chili powder, 2 teaspoons of salt, and 1 teaspoon of cumin.
Should the black beans be prepared in a specific way?
Yes, the black beans should be drained and rinsed before being added to the slow cooker.
How do I shred the chicken once it is cooked?
You can use two forks to shred the chicken directly in the slow cooker or move it to a cutting board to shred it separately.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much fiber is in this dish?
This recipe provides about 8.75g of fiber per serving.
What is the protein content of these burrito bowls?
Each serving contains 30g of protein.
What should I do if the mixture looks dry during the final hour of cooking?
If the mixture appears dry, you can add a little more chicken stock to maintain moisture.
What toppings are recommended for serving?
Common toppings include fresh salsa, avocado, shredded cheese, sour cream, and cilantro.
Is this a one-pot meal?
Yes, everything simmers together in the slow cooker, making it a convenient one-pot meal.
Can I use frozen corn for this recipe?
Yes, the recipe requires 1 cup of frozen corn.
Should I drain the diced tomatoes?
No, you should use the diced tomatoes along with their juices to provide liquid for cooking.
How much total chicken stock is used?
The recipe uses 1 cup of chicken stock in total, added in two separate stages.
When do I add the rice and beans?
Stir in the brown rice, black beans, and frozen corn after the chicken has cooked for the first 3 to 4 hours.
What are the carbohydrate levels for this recipe?
The dish contains approximately 52.5g of carbohydrates per serving.
Do I need to submerge the chicken in liquid?
Yes, ensure the chicken is fully submerged in the tomato and stock mixture, adding more stock if necessary.
Is the recipe freezer-friendly?
Yes, these burrito bowls are freezer-friendly for longer-term storage.
What cuisines does this recipe fall under?
This recipe is inspired by Mexican cuisine.
Can I adjust the spice levels?
Yes, after cooking, you should taste the mix and adjust seasonings like salt or chili powder to your preference.
How often should I stir the mixture?
During the last hour of cooking, you should stir occasionally to ensure the rice cooks evenly.
Does the recipe require any pre-cooking of the chicken?
No, the raw chicken breasts are placed directly into the slow cooker.
Is the rice cooked before adding it to the slow cooker?
No, the brown rice is added dry and cooks within the slow cooker liquid.
Can I use high heat instead of low heat?
The instructions specifically recommend using low heat for the best results and tender chicken.
How many ingredients are in this recipe?
There are 9 main ingredients in this recipe.
What is the primary flavor profile?
The flavor profile is savory and aromatic, highlighting cumin and chili powder.