Description
A comforting and easy weeknight dinner featuring flavorful Chicken Burrito Bowls, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1 cup cooked rice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Avocado (for topping)
- Cheese (for topping)
- Sour cream (for topping)
- Cilantro (for topping)
Instructions
- In your slow cooker, combine shredded chicken, black beans, corn, salsa, and chili powder.
- Stir well to ensure all ingredients are mixed together, filling your kitchen with a warm invitation.
- Cover and cook on low for 240 minutes or on high for 120 minutes—perfect for your schedule.
- Just before serving, gently stir in the cooked rice and season with salt and pepper to taste.
- Serve in bowls and top generously with creamy avocado, cheese, sour cream, and cilantro as desired.
Notes
Make-ahead advice: Prepare the chicken, beans, and corn mixture a day ahead and let it chill in the fridge.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg