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To create a delicious Slow Cooker Chicken Burrito Bowl, gather the following ingredients: - 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 cup salsa (mild or spicy) - 1 tsp chili powder - 1 tsp cumin - 1 tsp garlic powder - ½ tsp smoked paprika - 1 cup long-grain rice (uncooked) - 2 cups chicken broth (low-sodium recommended) - Salt and pepper to taste - Optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro These ingredients combine to make a meal that is both satisfying and fun. The chicken provides protein, while beans and corn add fiber and flavor. You can choose the salsa based on your heat preference. The spices give depth to the dish, making each bite exciting. Using long-grain rice helps to soak up all the tasty juices. With this recipe, you can customize it with toppings like avocado or cheese. This adds freshness or creaminess. Don't forget to check out the Full Recipe for step-by-step guidance on making your burrito bowl! Start by laying the chicken breasts at the bottom of the slow cooker. This helps the chicken soak up all the flavors. Next, in a medium bowl, mix the black beans, corn, salsa, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. This mixture adds a rich taste. Pour this over the chicken, covering it well. Now, rinse the long-grain rice under cold water until the water runs clear. This step removes excess starch. Layer the rice on top of the bean mix in the slow cooker. Then, carefully pour chicken broth over the rice. Make sure it soaks evenly. Set your slow cooker to low heat for 6-7 hours or high for 3-4 hours. Cooking on low allows the flavors to blend better. Keep the lid on during cooking to lock in steam. The chicken should cook until it shreds easily with a fork. Once cooking is done, shred the chicken right in the slow cooker using two forks. This makes mixing easy. Stir everything together well to combine flavors. Taste your dish and adjust the seasoning with salt and pepper if needed. Let it sit for an extra 10-15 minutes. This helps the flavors meld. Serve hot, and top with diced avocado, shredded cheese, sour cream, or fresh cilantro for a burst of flavor. For the full recipe, be sure to check the ingredients section. For juicy and tender chicken, use boneless, skinless chicken breasts. They cook well in the slow cooker and shred easily. You can also try thighs for a richer taste. Rinsing the rice is very important. It removes excess starch, helping the rice cook better. A clear rinse leads to fluffy rice and prevents clumping in your bowl. Pair your burrito bowl with fresh sides. Try tortilla chips or a simple green salad. For drinks, serve cold lemonade or iced tea for a refreshing touch. To present the bowl beautifully, layer your ingredients. Start with rice, then add chicken and beans. Top it off with colorful veggies like diced avocado and bright cilantro. Plan ahead for busy nights. You can prep the ingredients the night before. Just store everything in the fridge. In the morning, place them in the slow cooker. Making a big batch is smart. You can enjoy leftovers for lunch or dinner later. Freeze extra burrito bowls in airtight containers. They can last up to three months in the freezer. {{image_2}} You can make your burrito bowl unique by switching ingredients. For a vegetarian option, swap the chicken for beans or tofu. Black beans add protein and fiber. Tofu absorbs flavors well; just season it right. If you like heat, try adding jalapeños. You can mix in fresh or pickled jalapeños. They add a nice kick to your dish. Feel free to adjust the spice level based on your taste. Rice isn’t the only choice for your burrito bowl. Quinoa is a superb swap. It’s packed with protein and has a nutty flavor. Cauliflower rice is another great option for a low-carb meal. It’s light and absorbs flavors well. You can also mix grains. Try combining brown rice with quinoa for added texture. Experimenting with different grains keeps your meals exciting and fresh. Want to elevate your dish? Consider adding spices like smoked paprika or cayenne pepper. These spices can give your bowl a unique taste. Just a pinch can make a big difference. Incorporate extra veggies, too! Bell peppers, zucchini, or spinach blend well with the dish. You can sauté them before adding or throw them in raw. They add color and nutrition, making your meal more vibrant. For the full recipe, check out the Slow Cooker Chicken Burrito Bowl. Enjoy crafting your perfect bowl! To keep your leftovers fresh, store them in an airtight container. This helps prevent spoilage. Place the bowl in the fridge within two hours of cooking. Slow cooker chicken burrito bowls last about 3 to 4 days in the fridge. Freezing your burrito bowl is easy. First, let it cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Label them with the date for easy tracking. Your burrito bowls can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. You can reheat your bowl in the microwave or on the stove. For the microwave, place the bowl in and heat it for 2-3 minutes. Stir halfway to ensure even heating. If you prefer the stove, warm it in a pan over medium heat. Add a splash of chicken broth to keep it moist. This will help the flavors stay rich and delicious. You can enjoy this dish with various sides and toppings. Here are some ideas: - Tortilla chips: Crunchy and fun to dip. - Guacamole: Creamy and rich, perfect with the bowl. - Mexican street corn: Sweet corn with lime and cheese adds flavor. - Lettuce wraps: Use leaves for a fresh, low-carb option. - Sliced jalapeños: For those who like extra heat. - Pico de gallo: Fresh and zesty, it brightens the meal. - Sour cream or Greek yogurt: Adds creaminess and balances spice. These sides and toppings keep your meal exciting and full of flavor! Yes, you can use frozen chicken in this recipe. Here are some tips: - Cooking time: If using frozen chicken, cook on high for 4-5 hours instead of low for 6-7 hours. - No thawing needed: Place the frozen chicken straight in the slow cooker. - Check doneness: Ensure the chicken reaches 165°F for safety. Use a meat thermometer. Using frozen chicken is a great way to save time and still enjoy a tasty meal! Making your Slow Cooker Chicken Burrito Bowl gluten-free is easy. Here’s how: - Check salsa: Make sure it’s labeled gluten-free. - Rice: Use long-grain rice as it’s naturally gluten-free. - Broth: Opt for gluten-free chicken broth. Many brands offer this option. - Toppings: Choose gluten-free options for cheese and sour cream. With these simple swaps, you can enjoy a delicious gluten-free meal! In this blog post, I shared a clear guide for making a tasty slow cooker chicken burrito bowl. You learned about the key ingredients, step-by-step instructions, and helpful tips. I also covered variations and storage methods to keep meals fresh. There’s no need for fancy cooking here; just follow the steps and enjoy a hearty meal. With this recipe, you can easily customize and adapt it to suit any taste. Try it out and make it your own!

Slow Cooker Chicken Burrito Bowl

Discover the ultimate Slow Cooker Chicken Burrito Bowl recipe that is easy to make and packed with flavor! This delicious meal combines tender chicken, black beans, corn, and spices for a satisfying dinner. Just throw the ingredients in your slow cooker, and let it do the work for you! Perfect for busy nights, this recipe serves six and is customizable with your favorite toppings. Click to explore the full recipe and enjoy a tasty bowl tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup salsa (mild or spicy, based on your preference)

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

½ tsp smoked paprika

1 cup long-grain rice (uncooked)

2 cups chicken broth (or low-sodium chicken broth)

Salt and pepper to taste

Optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro

Instructions
 

Start by placing the chicken breasts at the bottom of the slow cooker.

    In a medium bowl, mix together the black beans, corn, salsa, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

      Pour the black bean and corn mixture over the chicken in the slow cooker, ensuring the chicken is well covered.

        Rinse the long-grain rice under cold water until the water runs clear, then layer it over the top of the bean mixture in the slow cooker.

          Carefully pour the chicken broth over the rice, making sure to saturate it evenly.

            Cover the slow cooker with its lid and cook on low heat for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.

              Once cooked, shred the chicken in the slow cooker using two forks, and mix everything together well.

                Adjust the seasoning with salt and pepper if needed, and allow it to sit for an additional 10-15 minutes.

                  Serve the burrito bowl hot, topped with your choice of diced avocado, shredded cheese, sour cream, and fresh cilantro.

                    Prep Time: 15 mins | Total Time: 7 hours | Servings: 6