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Chicken Burrito Bowls (Slow Cooker)

This is a kid-friendly, complete meal in the slow cooker. It makes a lot of servings, so plan on leftovers or freeze the remaining portion for another time. Thaw it over night and it reheats well in the oven or microwave. 

Course Main Course
Cuisine Mexican
Keyword Burritos
Servings 12
Author thewanderingrd

Ingredients

  • 2 lbs. chicken breasts (or 4 split breasts with bones gives the best flavor)
  • 26 oz. diced tomatoes (I prefer Pomi brand)
  • 15 oz. black beans (organic if possible), drained
  • 1 T. chili powder
  • 1 1/2 t. cumin
  • 2 t. salt
  • 1 cup brown rice (added later)
  • shredded lettuce
  • shredded cheddar cheese
  • sour cream
  • chopped avocado or guacamole

Instructions

  1. Place chicken breasts into large (6 quart) slow cooker. (Split chicken breasts provide more flavor and liquid than boneless; you may need to add a small amount of chicken broth if you use boneless.) Pour tomatoes, spices and beans (I prefer organic beans, which have salt instead of other preservatives) over chicken. Cook on low 3 to 4 hours.

  2. Add brown rice, stir and cook another 3 hours on low, or until chicken and rice is done. (If you won’t be home until mealtime, cook rice separately and then add to chicken mixture before serving.)

  3. Remove chicken from slow cooker and allow to cook to touch. Remove bones and discard. Shred meat and return to slow cooker. Stir into rice mixture.

Recipe Notes

Make a burrito bowl: top shredded lettuce with chicken, rice and bean burrito filling. Then add desired optional toppings, including B’s homemade guacamole. These burrito bowls are great as leftovers, or they freeze and reheat well for easy meal planning another week.