Slowcookerchickenburritobowls Recipes

SLOW-COOKER CHICKEN BURRITO BOWLS

Slow-Cooker Chicken Burrito Bowls image

Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.

Provided by Travis H.

Categories Chicken

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 -1 1/2 lb boneless skinless chicken breast
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn

Steps:

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
→ Total cooking time from start to finish is 6 to 8 hours.
Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

SLOW-COOKER CHICKEN BURRITO BOWLS RECIPE - (4.4/5)

Slow-Cooker Chicken Burrito Bowls Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 9

Ingredients

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 can (14.5 ounce) diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 can (15 ounce) black beans, drained and rinsed
1 cup frozen corn

Steps:

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours. Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender. If the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste. Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

SLOW COOKER CHICKEN BURRITOS

Slow Cooker Chicken Burritos image

I made this recipe up by taking some chicken and some basic Mexican spices and throwing them all together for burrito night. It turned out great so we have them frequently.

Provided by DoubleAs Mom

Categories One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons chicken broth
1 onion, finely chopped
2 garlic cloves, minced
2 jalapenos, seeded and chopped
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon dried oregano
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
3 tablespoons fresh cilantro, chopped
6 flour tortillas (10-inch)
ripe tomatoes
sour cream (I use reduced fat)
lettuce
monterey jack cheese

Steps:

Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
Simmer on high for 5 hours.
Remove chicken from crockpot and shred with two forks; and place back into crock pot.
Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.

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