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Slow Cooker Chicken Burrito Bowls

These burrito bowls are hearty, delicious and practically make themselves! They are also versatile and toppings can be adjusted for each person's preferences for a stress-free family dinner.
Course Main Course, Slow Cooker
Cuisine Mexican, TexMex
Keyword chicken burrito bowls
Prep Time 20 minutes
Cook Time 6 hours
Total Time 20 minutes
Servings 12

Equipment

  • Slow Cooker

Ingredients

  • 4 large split chicken breasts or about 2 pounds chicken breastsIMG_4857
  • 1 26.46 oz. box of chopped tomatoes (I like Pomi brand)
  • 1 tablespoon chili powder

  • 1 1/2 teaspoon cumin

  • 2 teaspoons salt
  • 15 ounces black beans drained and rinsed (I prefer organic beans)
  • 1 cup brown rice

    • Optional Toppings

    • shredded lettuce
    •  chopped tomatoes
    •  shredded cheese
    •  sour cream
    • guacamole
    • salsa

    Instructions

    • 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 over chicken. Cook on low 3 to 4 hours.
    •  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.)
    • Remove chicken from slow cooker and remove meat; discard bones if necessary. Return meat to slow cooker and stir.

    Notes

    Serve meat mixture in a bowl over shredded lettuce and add desired optional toppings, including B's homemade guacamole or fast fresh salsa. These burrito bowls are great as leftovers, and freeze well.