Slow Cooker Chicken Burrito Bowls
Ingredients
- 2 lbs boneless skinless chicken thighs about 6 medium thighs
- 1 can (28 oz) red enchilada sauce choose low-sodium if preferred
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn kernels drained, or 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chiles such as Rotel, undrained
- 1 cup chicken broth low sodium
- 1 cup long-grain white rice uncooked, added in the last 45 minutes on low or 30 minutes on high
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- shredded Mexican cheese blend
- sour cream or plain Greek yogurt
- fresh avocado or guacamole
- fresh cilantro (roughly chopped)
- lime wedges (for squeezing)
- pickled jalapeños (optional for heat)
- pico de gallo or fresh salsa
Instructions
- Place the boneless skinless chicken thighs in an even layer on the bottom of a 6-quart slow cooker.
- Pour the enchilada sauce and chicken broth over the chicken. Add the drained black beans, drained corn, diced tomatoes with green chiles, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir gently to combine everything around the chicken.
- Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3.5 hours, until the chicken is fully cooked through and very tender.
- About 45 minutes before the end of cooking on LOW (or 30 minutes before the end on HIGH), stir the uncooked rice directly into the slow cooker. Make sure the rice is submerged in the liquid. Replace the lid and continue cooking until the rice is tender and has absorbed most of the liquid.
- Once the chicken is cooked through and the rice is tender, use two forks to shred the chicken directly in the slow cooker. The chicken should fall apart very easily. Stir everything together so the shredded chicken is distributed throughout the rice and bean mixture.
- Taste the mixture and adjust seasoning as needed — add more salt, a pinch of cumin, or a squeeze of lime juice to brighten the flavors.
- Scoop the burrito bowl mixture into individual serving bowls. Top generously with your favorite toppings: shredded cheese, a dollop of sour cream or Greek yogurt, fresh avocado, cilantro, pico de gallo, pickled jalapeños, and a squeeze of fresh lime juice. Serve immediately.
Notes
Rice timing is key: Add uncooked rice in the last 45 minutes on LOW or 30 minutes on HIGH — adding it too early results in mushy rice. Meal prep tip: Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water to loosen the mixture, as the rice will continue to absorb liquid as it sits. Freezer friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Low-sodium option: Use low-sodium enchilada sauce, rinse canned beans before adding, and use low-sodium chicken broth to significantly reduce the overall sodium content. Variation: Swap red enchilada sauce for green enchilada sauce (salsa verde) for a brighter, tangier flavor profile. Low-carb option: Replace rice with cauliflower rice added in the last 20 minutes of cooking.