Description
A comforting, hands-off meal featuring tender shredded chicken, rice, beans, and corn, perfect for busy days and customizable with various toppings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese, diced tomatoes, avocado, cilantro, lime wedges
Instructions
- Place the chicken breasts in the slow cooker.
- Add the uncooked rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through and the rice is tender.
- Once cooked, shred the chicken with two forks and mix everything together.
- Serve in bowls topped with cheese, diced tomatoes, avocado, cilantro, and a squeeze of lime.
Notes
For best results, use white rice for a shorter cooking time or par-cook brown rice if preferred. Adjust liquid if salsa is too thick or watery.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker, chicken, burrito bowls, meal prep, easy dinner