Slow Cooker Chipotle Chicken Burrito Bowls

$- 1.5 lbs boneless, skinless chicken thighs - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn, frozen or canned - 1 cup diced tomatoes (canned or fresh) - 1/2 cup onion, diced - 2 cloves garlic, minced - 2 tablespoons chipotle chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup chicken broth - Juices from 1 lime - Diced avocado - Fresh cilantro - Shredded cheese - Sour cream This recipe is simple and packed with flavor. First, I use chicken thighs because they stay juicy and tender. I add black beans for protein and fiber. The corn gives a sweet crunch, while the diced tomatoes add freshness. Onions and garlic bring depth to the dish. For spices, chipotle chili powder gives a smoky heat. Cumin and smoked paprika add warmth and earthiness. Salt and black pepper enhance all the flavors. The chicken broth adds moisture, and lime juice brightens the dish. Finally, I love to top my burrito bowls with avocado for creaminess, fresh cilantro for brightness, shredded cheese for richness, and sour cream for tang. You can mix and match these toppings based on your taste. - Prep the chicken: Start by placing the boneless chicken thighs at the bottom of the slow cooker. This helps the chicken soak up all the juices. - Add vegetables: Layer the rinsed black beans, corn, diced tomatoes, diced onions, and minced garlic over the chicken. This creates a colorful base for your bowl. - Combine spices: In a small bowl, mix the chipotle chili powder, cumin, smoked paprika, salt, and black pepper. This spice blend gives the dish its bold flavor. - Add liquid: Pour the chicken broth and lime juice over the mixture. This ensures the chicken stays moist as it cooks. - Set cooking time: Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. The chicken should be tender and shred easily when done. - Shred the chicken: After cooking, use two forks to shred the chicken right in the slow cooker. Mix it with the beans and veggies for even flavor. - Prepare rice: Cook the rice according to package instructions. This will serve as a nice bed for your burrito bowl. - Serve with toppings: Spoon the shredded chicken mixture over the rice. Add your choice of toppings, like diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream. Enjoy your delicious meal! - To ensure tender chicken, use boneless, skinless thighs. They remain juicy and flavorful. - Layer your ingredients properly. Start with the chicken at the bottom. Then add beans, corn, tomatoes, onions, and garlic. This helps the flavors blend well. - Want more spice? Add a pinch of cayenne pepper or extra chipotle chili powder. - For extra flavors, try adding lime zest or fresh herbs like cilantro before serving. They brighten the dish. - Prep your ingredients in advance. Chop veggies and measure spices the night before. This makes cooking easier. - If you want to make ahead, cook the dish and store it in the fridge. It reheats well in the microwave or on the stove. {{image_2}} You can switch up the protein in this recipe. If you prefer, use turkey or pork. Both work well in these burrito bowls. For a meat-free option, try using tofu or tempeh. They soak up flavors nicely and add good texture. You can also change the beans or veggies. If black beans are not your favorite, use pinto or kidney beans. You can also add more vegetables. Bell peppers, zucchini, or spinach can boost the nutrition and taste. To make this dish gluten-free, ensure all your ingredients are certified gluten-free. Most beans and spices fit this bill. Use gluten-free broth to keep it safe. For vegetarian adaptations, skip the chicken. Replace it with hearty chickpeas or lentils. They will add protein and fiber. Cook them the same way as the chicken, and enjoy a tasty meal. You can mix up the spice blends. Try adding chili powder for more heat or oregano for a fresh twist. If you want it spicier, add diced jalapeños or hot sauce. These add a kick and make your burrito bowl exciting. Feel free to experiment with different toppings. Besides avocado and cilantro, try pickled onions or sliced radishes. They add color and crunch, making your meal more fun to eat. To store leftovers, let the burrito bowls cool. Place them in an airtight container. Keep them in the fridge for up to four days. When ready to eat, check for freshness before reheating. For long-term storage, you can freeze the burrito bowls. Use freezer-safe containers or heavy-duty bags. Make sure to remove as much air as possible. They can last up to three months in the freezer. Label your containers with the date to track freshness. To reheat, the best method is using the microwave. Place the portion in a microwave-safe bowl. Cover it with a lid or a damp paper towel. Heat for 1-2 minutes, stirring halfway through. You can also reheat on the stovetop over low heat. Add a splash of water or broth to keep it moist. Cook until heated through, stirring often. Enjoy your meal! Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook quickly and may be drier. Chicken thighs offer more flavor and stay moist during cooking. How do I adjust the recipe for a smaller serving? To serve fewer people, cut the ingredients in half. Use about 0.75 lbs of chicken and adjust beans and rice accordingly. Can I make this recipe in an Instant Pot? Yes, you can! Cook on high pressure for about 10-12 minutes. Make sure to adjust the liquid to keep it moist. Why is my chicken dry? Chicken can dry out if it cooks too long or at too high a temperature. Always check your slow cooker settings. What can I serve with burrito bowls? You can serve burrito bowls with tortilla chips, salsa, or a fresh salad. Add sides like guacamole or corn salad for variety. Can I use fresh corn instead of frozen? Yes, fresh corn works great! Just cut it off the cob and add it to the slow cooker. What type of rice works best with this recipe? Long-grain rice is best for this dish. It keeps its shape and texture well when served under the chicken and toppings. This recipe focuses on using simple, tasty ingredients to create a delicious dish. We highlighted key components like chicken thighs, black beans, and spices that bring flavor. I shared steps for cooking and helpful tips for meal prep and variations. You now have the tools to make it your own. Whether for a quick meal or a special occasion, this dish fits any need. Enjoy the cooking process, have fun experimenting, and make it yours!$

Slow Cooker Chipotle Chicken Burrito Bowls

Discover the deliciousness of Slow Cooker Chipotle Chicken Burrito Bowls, a quick and easy recipe perfect for busy days! Made with tender chicken thighs, black beans, corn, and a blend of flavorful spices, this meal is sure to satisfy. Serve over fluffy rice and customize with your favorite toppings like avocado and cheese for a perfect finish. Click to explore the full recipe and bring a taste of Mexico to your dinner table!

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Ingredients

1.5 lbs boneless, skinless chicken thighs

1 can (15 oz) black beans, rinsed and drained

1 cup corn, frozen or canned

1 cup diced tomatoes (canned or fresh)

1/2 cup onion, diced

2 cloves garlic, minced

2 tablespoons chipotle chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chicken broth

Juices from 1 lime

2 cups long-grain rice (cooked, for serving)

Optional toppings: diced avocado, fresh cilantro, shredded cheese, sour cream

Instructions

Prep the Chicken: Place the boneless chicken thighs at the bottom of the slow cooker.

Add Vegetables: Layer the rinsed black beans, corn, diced tomatoes, diced onions, and minced garlic over the chicken.

Season: In a small bowl, combine the chipotle chili powder, cumin, smoked paprika, salt, and black pepper. Sprinkle the spice mixture over the pot's contents evenly.

Add Liquid: Pour the chicken broth and lime juice over everything to ensure the chicken remains moist during cooking.

Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.

Shred the Chicken: Once cooked, shred the chicken using two forks, mixing it with the beans and vegetables in the slow cooker.

Serve: Prepare the rice according to package instructions. Serve the shredded chicken mixture over a bed of rice.

Garnish: Add your choice of toppings, such as diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream.

Prep Time: 15 min | Total Time: 7 hrs (including cooking) | Servings: 6