Slow Cooker Burrito Bowl

One of the biggest requests I get from viewers is to add more slow cooker recipes. Although I don't tend to use it too often, it does come in handy when I have extremely busy days but still want a home-cooked meal. A few months ago I shared with you all my homemade burrito bowl recipe and it was a big hit! This one however, is slightly different and you're able to make it in the slow cooker! The rice, beans, and corn, tasted very similar to Mexican rice and the shredded chicken absorbed all of the flavors really well. This is a simple recipe that you can take to a whole new level by adding delicious toppings like lettuce, pico de gallo, guacamole, sour cream, and cheese!

I chose to serve this with some ready-made mild salsa and Cholula hot sauce for some extra flavor and heat!

I used golden rice for this dish because the grains are shorter and pick up a lot of flavor from the other ingredients.

Burrito bowls are some of my favorite things to cook when I run out of options. You can change the recipe up in so many ways depending on what you're in the mood for! This recipe is slightly different from the last burrito bowl I made for you guys. The rice base has a lot more flavor and is more 'chunky' than the cilantro-lime rice I used.

In this slow cooker, you have two options. If you have the ability, you can add the rice in 3-4 hours after the chicken has cooked. However, if you don't, then you can just make the rice on the stove in the same steps and add it to the slow cooker for the last 30 minutes.

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Prep Time: 15 minutes Serves: 4-6 People Cook Time: 7 hours

Total Time: 7 hours, and 15 minutes

INGREDIENTS:

• 2 Boneless, Skinless Chicken Breasts

• 1 Can of Diced Tomatoes with Green Chilies

• 1 cup Chicken Broth

• 1 Packet of Sazon, cilantro and tomato flavor

• 2 tsp. Chili Powder

• 2 tsp. Salt

• 1 tsp. Tajin Seasoning

• 1 tsp. Cumin

• 1 Cup of Canned Black Beans, drained and rinsed

• 1 Cup Golden Rice, uncooked

• 1 cup Corn, frozen

• For Toppings: Guacamole, Sour Cream, Cheese, Hot Sauce, Pico de Gallo, Salsa, Cilantro

INSTRUCTIONS:

1. In the slow cooker, add in the chicken, diced tomatoes, chicken broth, chili powder, salt, tajin, cumin, and sazon seasoning. Make sure all of the ingredients are combined evenly and the chicken is coated with the spices and flavors. The chicken should be covered in liquid. Cover the slow cooker and cook the chicken on low for 4 hours.

2. Stir in the beans, rice, and corn and continue cooking the rice and chicken for another 3 hours on low. Stir the rice about halfway through. This is optional just so you can prevent the rice from sticking together. If the rice is drying and still needs to cook, add in 1/2 cup of chicken broth and continue cooking.

3. Once the rice and chicken are finished cooking, remove the chicken to a plate. Shred the chicken with your hands or two forks and then add it back into the slow cooker. Mix in the chicken with the cooked rice and vegetables.

4. Add the rice and chicken to bowls for serving, and top with desired toppings. Serve and enjoy.