Mini Slow Cooker Chicken Burrito Bowl
Be the first to rate it
Chicken slow cooked in spiced tomatoes, shredded, and finished with black beans and corn for a burrito bowl.
Ingredients
- 1 (6 oz) boneless skinless chicken breast or thigh
- 1 cup canned diced tomatoes with juice
- ½ cup low-sodium chicken broth
- ½ tsp kosher salt
- ¼ tsp chili powder
- ¼ tsp cumin
- ½ cup canned black beans drained and rinsed
- ¼ cup frozen corn
- Optional: ½–1 cup cooked rice or shredded lettuce
- Optional: shredded cheese, avocado, cilantro, sour cream
Equipment
- mixing bowl
Directions
- Put the raw chicken in a 1½- to 2-quart slow cooker.
- Stir the tomatoes and their juice with the broth, salt, chili powder, and cumin and pour it over the chicken.
- Cover and cook on high for 3 hours or on low for 6 hours.
- Shred the chicken in the pot with two forks. Stir in the beans and corn, cover, and cook 1 hour more.
- Taste and adjust the seasoning. Serve over rice or lettuce with your choice of toppings.
Nutrition
Serving: 662g | Calories: 377kcal | Carbohydrates: 33g | Protein: 49g | Fat: 6.5g | Saturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1918mg | Potassium: 1513mg | Fiber: 12g | Sugar: 7.8g | Vitamin A: 1320IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 4.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast or thigh (the first choice counted). Brands and portions vary, so use it only as an approximation.