Mini Slow Cooker Chicken Burrito Bowl
This slow cooker chicken burrito bowl is made with seasoned chicken, black beans, corn, and tomatoes. It’s an easy, flavorful meal served over rice and topped with your favorite toppings.
Servings: 1 serving
Equipment
Ingredients
- 1 (6 ounce) boneless skinless chicken breast or use boneless, skinless chicken thighs
- 1 cup canned diced tomatoes with the juice
- ½ cup low sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ½ cup canned black beans -drained and rinsed
- ¼ cup frozen whole kernel corn
- Optional: ½ to 1 cup of cooked rice or serve with shredded lettuce
- Optional toppings: shredded cheese, avocado slices, chopped cilantro, sour cream
Instructions
- Place the chicken in the bottom of a 1.5-quart or 2-quart slow cooker.
- In a small bowl, stir together the diced tomatoes, chicken broth, salt, chili powder, and cumin.
- Pour the mixture over the chicken. Cover and cook on high for 3 hours or low for 6 hours.
- Remove the lid, shred the chicken with two forks, then stir in the beans and corn. Cover and cook for 1 more hour.
- Taste and add more salt if needed.
- Serve over cooked rice.
- Add toppings like sour cream, shredded cheddar, chopped cilantro, or avocado, if you'd like.
Notes
- Trim excess fat from the chicken before adding it to the slow cooker.
- Rinse canned beans to remove excess sodium.
- For the best flavor and texture, serve the dish right after cooking.
- Try spooning the chicken mixture into homemade tortillas for a different way to serve it.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 32g | Protein: 62g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 565mg | Potassium: 822mg | Fiber: 8g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 4mg
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