Slow Cooker Burrito Bowls
Discover an incredibly flavorful, healthy, and hands-off dinner with these Slow Cooker Burrito Bowls. Made with lean protein, beans, veggies, and spices, they offer a customizable, budget-friendly meal perfect for busy weeknights.
Equipment
- Slow Cooker
- skillet,
- Forks
Ingredients
Slow Cooker Base
- 1.5-2 lbs boneless skinless chicken breasts or thighs or lean ground beef/turkey for a different texture
- 1 can (15-ounce) black beans rinsed and drained
- 1 can (15-ounce) pinto beans rinsed and drained, or another can of black beans
- 1 can (15-ounce) fire-roasted diced tomatoes undrained
- 1 can (10-ounce) Rotel (diced tomatoes with green chilies) undrained
- 1 cup frozen corn no need to thaw
- 1 large onion chopped, yellow or white
- 2 cloves garlic minced
- 1 packet (1.25-ounce) taco seasoning low sodium preferred
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp smoked paprika
- salt and black pepper to taste
- 0.5 cup chicken or vegetable broth optional, for extra moisture
Optional Toppings
- cooked rice or cauliflower rice white, brown, or cilantro-lime rice as base
- shredded cheese Cheddar, Monterey Jack, or Mexican blend
- sour cream or plain Greek yogurt
- fresh avocado slices or guacamole
- salsa mild, medium, or hot
- fresh cilantro chopped
- lime wedges for squeezing
- sliced jalapeños fresh or pickled
- crushed tortilla chips or strips for crunch
Instructions
- Prep your ingredients by chopping onion and mincing garlic. If using ground meat, brown it in a skillet and drain excess fat.
- Layer boneless, skinless chicken breasts or thighs (or pre-browned ground meat) in the bottom of the slow cooker.
- Add chopped onion and minced garlic over the chicken.
- Spread rinsed and drained black beans and pinto beans over the chicken and aromatics. Spoon in undrained fire-roasted diced tomatoes and undrained Rotel.
- Sprinkle taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper over everything. Add cayenne pepper for a kick if desired.
- Add frozen corn on top. No need to thaw.
- Optionally pour in 1/2 cup chicken or vegetable broth for extra moisture.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches 165°F (74°C).
- Shred the chicken in the slow cooker using two forks and stir it back into the mixture.
- Taste and adjust seasonings if necessary.
- Assemble bowls by placing your choice of cooked rice, cauliflower rice, or lettuce in bowls.
- Spoon the burrito bowl mixture over the base and top with your favorite toppings like shredded cheese, sour cream, avocado, salsa, cilantro, and lime juice. Serve immediately.
Notes
This recipe is highly versatile and budget-friendly, perfect for meal prep and adaptable to various diets. Customize with preferred proteins, beans, toppings, and spice levels.