Description
A cozy Crock Pot Chicken and Rice Burrito Bowl that captures warmth and nostalgia with its flavorful blend of spices and tender chicken.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers (diced, mixed red and green)
- 1 cup corn (frozen or canned, drained)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
Instructions
- Begin by prepping your ingredients: dice the bell peppers and rinse the black beans under cool water.
- Layer the chicken breasts evenly in the bottom of the crock pot.
- Add the rice, black beans, corn, diced bell peppers, and taco seasoning on top of the chicken.
- Pour the chicken broth gently over the mixture, ensuring everything is covered.
- Stir gently to combine the ingredients, being careful not to disturb the chicken too much.
- Cover the crock pot, and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and flavors meld together.
- Once done, shred the chicken directly in the pot using two forks for easy mixing.
- Stir in the freshly squeezed lime juice and chopped cilantro before serving.
- Serve warm in bowls or wrap in tortillas with your favorite toppings!
Notes
Consider adding toppings like salsa, cheese, avocado, and sour cream for a unique flavor experience.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg