Print

Slow Cooker Chicken Chile Burrito Bowls

This Slow Cooker Chicken Chile Burrito Bowls is pure comfort food! 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 646kcal

Ingredients

  • 8 chicken thighs boneless, skinless
  • 28 oz tomatoes canned
  • 1 jalapeño pepper sliced
  • 2 cups chicken broth divided
  • 2 teaspoons chile powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 1/2 cups brown rice
  • 30 oz black beans canned, rinsed and drained
  • 2 cups frozen corn kernels

Accompaniments

  • sour cream
  • shredded cheese
  • avocados
  • fresh cilantro
  • salsa

Instructions

  • Place chicken, tomatoes, jalapeño pepper, 1 cup of the chicken broth, the chile powder, salt and cumin in the slow cooker. Cook on low for 3-4 hours.
  • Remove the lid and add the rice, beans, corn and the second cup of chicken broth. Cover and cook for another 3-4 hours. (Mine needed 4 hours for the rice to become tender).
  • Using forks shred the chicken (it will practically shred itself) and serve with the accompaniments of your choice.
  • Serves 6-8

Notes

  • Chicken Thighs - boneless and skinless.  Can use breasts.  
  • Canned Tomatoes - don't drain. 
  • Jalapeño Pepper - recipe calls for one, you can adjust depending on how spicy you want it.
  • Brown Rice - can use white rice.
  • Corn - Frozen is fine, thaw first.
  • Toppings:  sour cream, shredded cheese, avocados, cilantro, more peppers, salsa - whatever you want!
When you add the rice, check to see that there is still some liquid to cook the rice.  If it looks too dry, you can add a little more chicken broth. 

 

Nutrition

Calories: 646kcal | Carbohydrates: 61g | Protein: 41g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1299mg | Potassium: 1321mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1475IU | Vitamin C: 27.2mg | Calcium: 81mg | Iron: 5.4mg