Zesty Healthy Crockpot Chicken Burrito Bowls
These Zesty Healthy Crockpot Chicken Burrito Bowls are a simple and delicious meal, perfect for a weeknight dinner. Tender shredded chicken, black beans, corn, and salsa are slow-cooked with flavorful spices, then served with your favorite toppings.
Equipment
- Slow Cooker
- Small Bowl
- Whisk
- Two Forks
Ingredients
Chicken
- 1.5 lbs chicken breasts boneless, skinless
Main Ingredients
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup frozen corn
- 1 cup mild salsa
- 1/2 cup chicken broth low-sodium
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Optional Toppings
- Avocado slices
- fresh cilantro
- lime wedges
- Greek yogurt, shredded Monterey Jack cheese
Instructions
Preparation
- Place chicken breasts at the bottom of the slow cooker.
- In a separate small bowl, whisk together chicken broth, cumin, chili powder, paprika, salt, black pepper, garlic powder, and onion powder.
- Pour the seasoned broth mixture evenly over the chicken in the slow cooker.
- Spread the salsa over the chicken.
- Add the rinsed black beans and frozen corn on top of the salsa layer; do not stir.
Cooking
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir everything together until well combined.
- If desired, allow the mixture to warm for an additional 15-20 minutes on the WARM setting to let the flavors meld.
Serving
- Serve hot over brown rice, quinoa, or lettuce, with your favorite optional toppings.
Notes
Serve hot over brown rice, quinoa, or lettuce, with your favorite optional toppings. For best flavor, allow the mixture to warm for an additional 15-20 minutes on the WARM setting to let the flavors meld.