Slow Cooker Chicken Burrito Bowls
Make easy, flavorful chicken burrito bowls using your slow cooker. This recipe is perfect for meal prepping healthy lunches or quick weeknight dinners.
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup salsa (medium heat)
- 1 packet (1 oz) taco seasoning mix
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- 4 cups cooked cilantro lime rice (for serving)
- Optional Toppings: shredded cheese, sour cream, avocado, chopped lettuce, corn
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a separate bowl, mix together the black beans, diced tomatoes and green chilies, salsa, taco seasoning, chicken broth, and lime juice.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- To serve, divide the cilantro lime rice among four bowls. Top each serving with the shredded chicken mixture and your preferred toppings.
Notes
- For meal prepping, store the chicken mixture and rice separately in airtight containers for up to 4 days in the refrigerator.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high.
- Substitute brown rice or quinoa for cilantro lime rice if desired.
Nutrition
- Serving Size: 1 bowl (with rice, without extra toppings)
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 48
- Cholesterol: 135