Description
These flavorful Slow Cooker Chicken Burrito Bowls offer a convenient, set-it-and-forget-it dinner solution perfect for busy schedules. Featuring succulent chicken slow-cooked with aromatic spices, hearty black beans, and sweet corn, this southwest-inspired dish is both nutritious and incredibly satisfying. The slow braising method ensures the chicken remains tender and moist, while the blend of diced tomatoes and spices creates a robust, savory base that tastes like it has been simmering all day long.
Ingredients
28 ounces diced tomatoes (canned with juices)
1 cup chicken broth (low-sodium)
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
3 lbs chicken breasts or thighs
2 cans (15 oz each) black beans, drained and rinsed
2 cups frozen corn
Instructions
Combine the diced tomatoes, chicken broth, chili powder, cumin, and kosher salt in a 4-quart slow cooker.
Stir the ingredients until the spices are fully incorporated.
Place the chicken in a single layer into the slow cooker.
Cover and cook on LOW for 5 to 6 hours until chicken is cooked through (165°F).
Remove lid, shred chicken with forks if desired, and stir in the black beans and frozen corn.
Cover and cook for an additional 10-15 minutes until beans and corn are heated through.
Notes
Serve over rice or quinoa for a complete meal. You can garnish with fresh cilantro, lime wedges, or sliced avocado. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 360
- Category: Chicken Recipes
- Method: Slow Cooking
- Cuisine: Mexican-inspired