Slow Cooker Chicken Burrito Bowl

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Prep time: 10 minutes

Cook time: 4 hours

Total time: 4 hours 10 minutes

Yield: 7 cups


1 ½ pounds boneless, skinless chicken breasts

1 packet low-sodium taco seasoning

1 ½ cups fresh or frozen corn kernels, from about two ears of corn if using fresh

1 can black beans, rinsed and drained, preferably organic or reduced-sodium

½ cup finely chopped onions

1 jar of your favorite salsa

1 can diced tomatoes and green chilies with juice

½ cup finely chopped cilantro

Brown rice, cooked and hot, for serving

Shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce is optional.

How to prepare:

Step 1:

Place chicken in the slow cooker. Sprinkle taco seasoning, corn, black beans, and onions over chicken and pour salsa and canned tomatoes on top. Allow to cook on high for 4 hours or on low for 6-8 hours.

Step 2:

Use two forks to shred the chicken before serving and add cilantro. Stir to combine ingredients.

Step 3:

Serve over brown rice with optional toppings as desired.

Tips and variations:

Taco seasoning: MSG-containing taco seasoning mixtures should be avoided. Also, because different brands have different quantities of salt (and other additives), it’s a good idea to examine the nutrition information for the brands available in your store.

To serve as an appetizer, combine the following ingredients. Simply leave out the rice and serve with whole-grain tortilla chips for a substantial appetizer dip.

Make-ahead suggestions: The Chicken Burrito mixture keeps well in the refrigerator, so you may eat it for another meal or lunch later in the week. It’s ideal for dinner preparation.

Nutrition Information:

Calories: 314 Kcl, Total fat: 5g, saturated fat: 1g, trans fat: 0g, Unsaturated fat: 3g, Cholesterol: 83mg, Sodium: 754mg, Carbohydrates: 31g, Fiber: 8g, Sugar: 5g, Protein: 38g.


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