Description
Flavorful chicken and corn simmered in salsa, then served over rice with your favorite toppings. A simple, satisfying weeknight meal.
Ingredients
Units
Scale
- 2 lbs (907 g) Boneless Skinless Chicken Breasts
- 16 oz (454 g) jar of Medium Salsa
- 10 oz (283 g) bag of frozen Corn Kernels
- 15 oz (425 g) can of Black Beans
- 0.5 lbs (227 g) Sweet Onion
- 4 cups (946 ml) of cooked Rice
- Avocado
- Tomato
- Cheese
- Cilantro
- Lime Juice
- Taco Seasoning
Instructions
- Add chicken, salsa, corn, beans, and onion to the slow cooker.
- Combine chili powder, garlic powder, onion powder, oregano, cumin, salt, and pepper in a small bowl and mix well.
- Sprinkle seasoning over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the cooked chicken and mix well.
- Add to bowls of rice and top with your favorite toppings.
Notes
- For a richer flavor, use homemade salsa or add a diced chipotle pepper in adobo sauce to the slow cooker.
- Leftover burrito bowls can be stored in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Brown the chicken breasts quickly in a pan before adding them to the slow cooker for a deeper browned flavor and better texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 10
- Protein: 35
- Cholesterol: 100