Description
A flavorful and satisfying chicken burrito bowl cooked slowly to blend rich Mexican flavors, perfect for sharing with loved ones.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (frozen or canned)
- 1 can (15 oz) diced tomatoes with green chiles
- 1 cup chicken broth
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
- Salt and pepper (to taste)
Instructions
- Start by placing the boneless, skinless chicken breasts in the slow cooker.
- Add 1 cup of uncooked brown rice around the chicken, creating a cozy nest for it.
- Drain and rinse the black beans, then scatter them in the cooker along with the corn kernels.
- Pour in the can of diced tomatoes with their juices, followed by the chicken broth.
- Sprinkle the taco seasoning evenly over the top and season with salt and pepper to taste.
- Cover the slow cooker and set it to cook on low for about 6 hours or until the rice and chicken are fully cooked.
- Once done, gently shred the chicken in the pot and mix everything until well combined.
- Serve warm, topped with shredded cheddar cheese and a sprinkle of chopped cilantro.
Notes
For added flavor, consider layering in chopped onions and bell peppers before cooking. This dish is easily customizable for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg