Slow Cooker Chicken Burrito Rice Bowl

Slow Cooker Chicken Burrito Rice Bowl

Slow Cooker Chicken Burrito Rice Bowl
The Green Lemon in south Tampa has crave worthy rice bowls that inspired me to make this slow cooker version that was a huge hit with my family. This is one of those easy, add everything to the slow cooker and walk away for most of the day recipes. We could all use a no brainer at dinner time for our most harried days!
    Servings
    4people
    Cook Time
    LOW 6-7hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    LOW 6-7hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound boneless, skinless chicken breasts
    • 1cup frozen corn kernels
    • 1 (15-ounce) can black beans, drained
    • 1 (16 ounce) jar of your favorite salsa
    • 1/4teaspoon cayenne pepper
    • 1teaspoon dried oregano
    • 1teaspoon ground cumin
    • 1/2teaspoon sea salt
    • 1/4teaspoon garlic powder
    • 1/8teaspoon ground black pepper
    • 1teaspoon paprika
    • 1cup uncooked rice
    • 1cup shredded cheddar cheese
    • 1 avocado, chopped, optional condiment
    • 1/2cup fresh cilantro, chopped, optional condiment
    • 1/2cup Greek plain yogurt, optional condiment
    Instructions
    1. Combine the chicken breast and the following 3 ingredients (through salsa) in a large slow cooker.
    2. In a small bowl combine the cayenne pepper and the following 6 ingredients (through paprika). Sprinkle a tablespoon (or all of it for more of a kick) into the slow cooker.
    3. Carefully combine all the ingredients making sure to keep the chicken breasts covered.
    4. Cover and cook on LOW for 6-7 hours.
    5. About 20-30 minutes prior to eating, cook the rice: bring the rice and 2 cups of water to a boil in a medium saucepan, cover, and as soon as it reaches a boil, reduce the heat to low and let simmer for 20 minutes. Keep warm until ready to assemble rice bowls.
    6. Upon reaching cook time, remove lid and shred the chicken breasts, mixing well with the black bean-corn mixture.
    7. To serve: place rice in the bottom of each individual bowl, top with chicken mixture, sprinkle on some cheese and have each person choose their favorite condiments.
    Recipe Notes

    My youngest daughter has low tolerance for dishes that are too spicy, but if your family prefers the heat, up the cayenne pepper to ½ teaspoon.

    I like to mix in a handful or so of salad greens with the rice for a healthy green addition (this is actually how The Green Lemon serves their rice bowls).

    Brown rice or quinoa are great substitutes for the white rice or eliminate the grain completely for a paleo version.

    It is super easy to make this vegetarian by eliminating the chicken and adding an additional can of black beans.

    Try substituting 1 pound of pork shoulder for the chicken for a mouthwatering meat version.

    I look forward to experimenting with different salsas; mango, pineapple, chipotle, salsa verde.

    My high schooler ranted and raved about her lunch when I used some leftover chicken mixture, rice, lettuce and shredded cheese in a burrito.

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