Description
These Slow Cooker Burrito Bowls are a convenient and flavorful meal with tender chicken, brown rice, black beans, corn, and melty Colby Jack cheese. Perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless
- 1 can diced tomatoes with green chiles (14.5 ounces)
- 2 cups chicken broth
- 1 ounce envelope taco seasoning or 2 tablespoons
- 1 can black beans (15 ounces), drained and rinsed
- 1 can corn (15 ounces), drained and rinsed
- 2 cups brown rice, uncooked
- 2 cups Colby Jack cheese, shredded
Instructions
- Place chicken thighs in the slow cooker.
- Add diced tomatoes with green chiles, chicken broth, and taco seasoning. Stir to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and tender.
- Remove chicken and shred using two forks, then return to the slow cooker.
- Add uncooked brown rice, black beans, and corn. Stir to combine.
- Cover and cook on low for an additional 45-60 minutes, or until rice is tender and cooked through.
- Stir in shredded Colby Jack cheese until melted and well combined.
- Serve hot in bowls, optionally topping with avocado, sour cream, or salsa.
Notes
- Use bone-in chicken thighs for extra flavor; adjust cooking time as needed.
- Rinse rice before cooking to remove excess starch and prevent sticking.
- Optional toppings include diced avocado, fresh cilantro, sour cream, or lime wedges.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Slow cooker burrito bowls, chicken burrito bowl, easy slow cooker meal, Mexican chicken and rice, cheesy burrito bowls