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Today is for all the Mexican fans out there! I love Chipotle and always opt for the Burrito Bowls so this recipe of Slow Cooker Chicken Burrito Bowls is my take on that. I will tell you that this make a lot so be prepared. I like to take the leftovers and the next day we actually make burritos. My boys LOVE this dish. I like that you can really customize it to your liking and add whatever veggies that you and your family prefer.
2 Large Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
2 Teaspoons Chili Powder
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
2 Teaspoons Cumin
1 Teaspoon Salt
1 Teaspoon Pepper
4 Cups Chicken Broth
1 Can Diced Tomatoes (drained, rinsed)
1 Can Corn (Optional)
1 Can Black Beans (drained, rinsed)
2 3/4 Cup Rice of your Choice (we love Jasmine)
Toppings of your choice: Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Etc…
Place chicken breasts in the slow cooker.
Pour the Chicken Broth, Diced Tomatoes, Olive Oil, Chili Powder, Cumin, Salt, Pepper, Onion Powder and Garlic Powder in the Slow Cooker.
Cook on low for around 4 hours until the chicken is cooked through.
Remove the chicken from Slow Cooker and set aside. I like to cut the chicken up in chunks at this point.
Place Rice, Black Beans and Corn (if used) in Slow Cooker.
Place Slow Cooker on High for 45 Minutes-1 Hour or until Rice is cooked. (Do not over cook or rice will become mushy)
Add the chunks of chicken back in the Slow Cooker. You can also add the Shredded Cheese in at this point if you prefer, but we like to add it on ourselves in the bowls.
Serve the Chicken and Rice mixture in bowls and add your favorite toppings like fresh Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Sour Cream, Tortilla Chips, Etc…