Description
With flavors that echo the vibrant markets of Oaxaca, this recipe for slow cooker chicken burrito bowls brings a chunk of Mexico right into your home, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 cup cooked rice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, avocado, sour cream, cilantro
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- Layer in the black beans and corn.
- Pour the salsa over the layers.
- Sprinkle the chili powder, along with a pinch of salt and pepper.
- Cover your slow cooker and select the cooking time: Low for 6-8 hours or High for 3-4 hours.
- Once cooked, shred the chicken right in the pot and mix with the other ingredients.
- Prepare your rice according to package instructions and serve the chicken mixture over a bed of warm rice.
- Invite everyone to customize their bowls with toppings like shredded cheese, creamy avocado, dollops of sour cream, and fresh cilantro.
Notes
Consider marinating the chicken overnight for more flavor, and don’t skimp on toppings for added textures.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg