Description

Experience a fiesta of flavors with this Slow Cooker Chicken Burrito Bowl! Tender, shredded chicken mingles with colorful vegetables and savory spices to create a delightful dish that’s perfect for busy weeknights or casual gatherings. This customizable recipe allows you to adjust ingredients based on your preferences, ensuring everyone at the table enjoys every delicious bite.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 can (15 oz) black beans, rinsed
1 cup quick-cooking brown rice
2 bell peppers (1 red, 1 green), chopped
1 medium onion, diced
1 cup low-sodium chicken broth
2 tbsp taco seasoning

Instructions

Prep your ingredients: Chop bell peppers and onion; rinse the black beans.
Layer chicken in the slow cooker bottom. Add black beans, brown rice, bell peppers, and onion on top.
In a bowl, mix chicken broth with taco seasoning; pour over layered ingredients.
Cover and cook on low for about 6 hours.
Shred the chicken with two forks and return to the slow cooker; mix well.
Serve in bowls topped with avocado slices, cheese, or salsa.

Nutrition

Serving Size: 1 bowl (350g)
Calories: 450
Sugar: 2g
Sodium: 620mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 40g
Cholesterol: 100mg

Keywords: For a vegetarian option, replace chicken with tofu or tempeh. You can use any variety of beans or add corn for extra sweetness. Feel free to personalize toppings based on your preference.