This Slow Cooker Southwest Chicken Burrito Bowl makes it easy to get a delicious dinner on the table. Quick and easy to make with pantry staple ingredients such as chicken, corn, black beans, and taco seasoning. Burrito bowls for a perfect dinner the entire family will love. This healthy Slow Cooker Burrito Bowl will have everybody reaching for seconds.

COZY SLOW COOKER SOUTHWEST BURRITO BOWL

Have you ever hoped dinner would just cook by itself? As a dad of two hungry boys, I’m always trying to save time in the kitchen while still making my family home-cooked meals. This flavorful Southwest Burrito Bowl is a healthy, dinner that is almost hands-off!

INGREDIENTS YOU’LL NEED:

Let’s go over each ingredient that goes into this meal. All of them are affordable and pretty much pantry staples.

Chicken Breast: Feel free to use the cut of your choice.

Onion: Diced

Chicken Broth

Diced Tomatoes: I really like to use the canned fire-roasted variety.

Chili Powder: To add flavor.

Cumin: To add flavor

Jalapeno: To add some spiciness.

Cooked Rice

Corn: One 15oz can of sweet corn or you are welcome to use frozen corn.

Black Beans: One 15oz can of black beans should be rinsed and drained.

Mexican Blend Shredded Cheese

Taco Seasoning: One envelope of taco seasoning to add more seasoning.

WHICH CHICKEN PARTS ARE BEST FOR THIS RECIPE?

Bone in thighs and legs can all be used for this recipe. My personal preference is to use boneless skinless chicken thighs or breasts because it is easier to shred the meat. I can usually fit between 3-4 breasts or 6-8 thighs inside, but this will depend on the size of your slow cooker.

HOW TO PREPARE SLOW COOKER SOUTHWEST CHICKEN BURRITO BOWL?

This easy slow cooker recipe makes getting dinner on the table a breeze. Just follow the instructions:

Add the ingredients to the Slow Cooker: Add to the slow cooker the chicken breasts, cans of fire-roasted diced tomatoes (do not drain the liquid), 1 cup chicken broth, diced onion, diced jalapeno, cumin, and chili powder.

Set temperature and cook: Place the lid on the slow cooker and set the temp to LOW for 3-4 hours.

Cook the Rice Separately: Measure out 1 1/2 cups of rice and 3 cups of water, salt, and 1 tbsp butter in a separate medium saucepan and cook over medium-high heat. Bring the water to a boil, reduce the heat to low, place the cover on the pan, and simmer the rice on low for 20-25 minutes. Do not open the lid to check on the rice until the timer is up. You will let out the heat and the rice will never cook properly.

Combine everything together: When the chicken is cooked through take two forks or a hand mixer and shred the chicken. Add your pre-cooked rice, corn (drained), black beans (rinsed and drained), 2 cups of Mexican blend shredded cheese, and the packet of taco seasoning to the slow cooker. Combine these ingredients well. Taste for seasoning. Add more salt and pepper if you feel it’s necessary.

PRO COOKING TIPS

I have a few pieces of advice that will help you knock this Slow Cooker Southwest Chicken Burrito Bowl out of the park.

FORGETTING TO PRE-COOK THE RICE

It is very important to pre-cook the rice because if you are lazy and just add it to the slow cooker it may take a meal that would be done quickly into a 12-hour production because the rice could take forever to become tender.

NOT TAKING AN INTERNAL TEMP ON THE CHICKEN

I like to check the internal temperature of my chicken about 30 minutes before the dish is done, as it can sometimes cook faster than you think. It’s best to check the temperature with an instant-read meat thermometer. Fully cooked chicken should register at 165°F.

WHAT TO SERVE WITH SLOW COOKER SOUTHWEST CHICKEN BURRITO BOWL?

This recipe can be both a main course and a side dish, but there still could be room for more! Consider adding one of the following dishes to your dinner.

Pair with Roasted Brussels Sprouts: Introduce something green to your meal by whipping up these Garlic Parmesan Brussels Sprouts. Garnished with parmesan cheese, it’s satisfyingly crispy and addicting.

Serve with Salad: The Southwest Burrito Bowl will satisfy your craving for something crunchy and crisp, so why not round out the meal with this simple Green Goddess Salad is a fail-proof choice.

Pair with Something Spicy: I can’t describe the amazingness of these Easy Bacon Wrapped Jalapeno Poppers into words. They’re loaded with bacon and they are so tasty!

HOW TO REHEAT AND STORE LEFTOVERS?

STORAGE:

Once leftovers have cooled completely, they should be refrigerated in an airtight container. They will stay fresh for 3-4 days. Reheat in a saucepan over low heat, covered. Add a little extra broth to make up for lost moisture and stir every few minutes until the rice and chicken are warmed through. Another reheating option is to use the microwave. Heat in 1-minute increments stirring frequently until everything is heated through.

TO FREEZE:

Store chicken and rice in a freezer-safe container and keep it in the freezer for up to 3 months. Thaw in the fridge before reheating.

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