Description
A hearty dish featuring tender chicken, fluffy brown rice, and zesty salsa – perfect for busy weeknights.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups chicken broth
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle the chicken with chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the uncooked brown rice, ensuring even distribution.
- Pour in the black beans, corn, salsa, and chicken broth evenly over the seasoned chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, remove the chicken breasts and shred them.
- Return the shredded chicken to the slow cooker and mix everything together.
- If desired, sprinkle shredded cheddar cheese over the mixture; cover for an additional 10 minutes until melted.
- Serve the burrito bowl mixture in bowls, garnishing with fresh cilantro and a squeeze of lime juice.
Notes
Use a slow cooker liner for easy cleanup. Can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg