Slow Cooker Chicken Burrito Bowls

Serves: 4
Prep time: 15 minutes
Cook time: 6 hours

These Slow Cooker Chicken Burrito Bowls are a weeknight favorite!!

Skip take out and make your own burrito bowls at home!! Flavorful tender chicken cooks up in a spiced broth with corn and beans.

You add the rice to cook up in that same broth, infusing flavor into the rice!

Top with cheese and your favorite toppings and you have a delicious dinner everyone will enjoy!

How To Make Slow Cooker Chicken Burrito Bowls

Ingredients

• 1 to 1 1/2 pounds boneless skinless chicken thighs
• 14.5 ounce can diced tomatoes with green chiles
• 2 cups chicken broth
• 1 ounce envelope taco seasoning
• 15 ounce can black beans, drained and rinsed
• 15 ounce can corn, drained and rinsed
• 2 cups uncooked brown rice
• 2 cups colby jack cheese
• Toppings: queso cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, red onion

Step-by-Step Guide

1. To your slow cooker add the chicken thighs, tomatoes with green chiles, chicken broth and taco seasoning.

2. Cover and cook on low for 3 hours.

3. After 3 hours add your black beans, corn and brown rice.

4. Cover and let cook another 3 hours.

5. Gently shred the chicken.

6. Top with the colby jack cheese and cover for 5 minutes until cheese is melted.

7. Top with your favorite toppings and serve!

Tips and Tricks

• Store leftovers in an airtight container in refrigerator for up to 3 days.
• You can use a bit of red pepper flake or sriracha  for kick.
• You can use white rice if you prefer but start checking the rice for doneness 2 hours after adding to the slow cooker.
• You can also just cook the chicken on low for 4-6 hours, shred it and add it to rice you cooked on the stove.