When you're in the mood for a Mexican feast, skip the takeout menu and the extra cooking vessels and instead try out this incredible one-pot slow cooker chicken burrito bowl. This recipe is the perfect dish to spice up any dinner table, and it can be served beautifully with a variety of fresh garnishes.
The combination of chicken, rice, tomatoes, corn and black beans in this delicious recipe harnesses all of the amazing flavors of a brilliant burrito, while cooking away seamlessly in your slow cooker. Allow for the beautiful fragrances to gently waft from your kitchen as you sit back, relax and wait for this amazing slow cooker dinner to cook itself to perfection.
Slow Cooker Chicken Burrito Bowl
Ingredients1 pound boneless, skinless chicken breasts, diced to 1-inch pieces
1 14-ounce can diced tomatoes
1½ cups chicken broth
1 white onion, small diced
1 teaspoon cumin
½ teaspoon chili flakes
1 cup brown rice, uncooked
1 14-ounce can black beans, drained
½ cup frozen corn
1 avocado, sliced
½ bunch cilantro, roughly chopped
½ cup sour cream
Directions1. Place the chicken breasts on the bottom of a slow cooker. Add the can of tomatoes, chicken broth, onions, cumin and chili flakes. Mix well. Cook on high for 2 hours.
2. Add the rice, black beans and corn. Cook for another hour and 30 minutes on high, or until the rice is cooked.
3. Serve immediately with avocado, cilantro and a spoonful of sour cream.
Pro tip: White rice is notoriously difficult to cook in a slow cooker. It tends to get mushy or cook unevenly. If you are not a fan of brown rice and prefer white, you can substitute it with instance rice added in the last 30 minutes of cooking.
