Description

A hearty and flavorful meal featuring tender chicken, brown rice, black beans, and corn, all simmered together in a savory broth and seasoned with chili powder and cumin. Perfect for meal prep or a satisfying family dinner.

Ingredients

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, plus more as needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn kernels
Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

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Instructions

Combine Ingredients:
In a 2 1/2- to 3 1/2-quart slow cooker, add the chicken, diced tomatoes (with their juices), chicken broth, chili powder, salt, and cumin. Ensure the chicken is fully covered with liquid, adding more broth if necessary.
Cook Chicken:
Cover and cook on the LOW setting for 3 to 4 hours.
Add Rice and Vegetables:
Uncover and stir in the black beans, uncooked brown rice, and frozen corn. Cover and continue cooking on LOW for an additional 3 to 4 hours, or until the rice is tender. Check the rice periodically in the last hour of cooking, stirring once or twice to ensure even cooking and adding more chicken broth if the mixture seems dry.
Shred Chicken:
Once the rice is cooked, use two forks to shred the chicken into bite-sized pieces directly in the slow cooker. Stir to combine.
Serve:
Serve the chicken burrito bowl hot, topped with your choice of optional toppings such as shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, or shredded lettuce.

Notes

For a spicier kick, consider adding a pinch of cayenne pepper or a diced jalapeño to the slow cooker.

This recipe is versatile; feel free to substitute the brown rice with white rice or quinoa, and the black beans with pinto or kidney beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 6–8 hours on LOW
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican-American