Southwestern Chicken Burrito Bowls

Hey friends! As the weather is (finally) cooling off I have been cooking up some hot recipes to warm up. Today’s recipe is super easy to make for a quick weeknight meal that is healthy for the whole family! 

southwestern bowls

I have been addicted to my crockpot as a working mother. It is SO much harder to find time to cook when I get off work and have a million things to do upon arriving home so cooking gets put on the back burner. I have found getting everything into the crockpot in the morning makes having a healthy dinner a breeze. Just add chopped or frozen veggies, meat of choice, sauce and set it and FORGET IT! There’s my Billy Mayes impression, you’re welcome. 

gumbo1

Anyways, this recipe can be a bit spicy so if anybody in your family dislikes that it is very easy to adjust the recipe to remove the jalapenos. I make this weekly for dinner but love it even more the next day after the flavors have melded together overnight. 


Southwestern Chicken Burrito Bowls

Serves: 6-8

Cooking Time: 6-8 hours on low

Ingredients: 

  • 1 pound boneless, skinless chicken breasts
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 large yellow onion, quartered
  • 1 jalapeno, diced
  • 1 cup brown rice
  • 1 14.5 oz can no-salt added black beans, drained
  • 1 14.5 oz can diced no-salt added tomatoes
  • 1 14.5 oz can no-salt added corn
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt (or to taste)
  • 1 tsp. pepper
  • Optional toppings: sour cream, cheese, guacamole, salsa, diced green onions, shredded lettuce, diced tomatoes, chopped cilantro

Directions:

  1. Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, onions, peppers, jalapeno, garlic, 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.
  2.  

    Remove the lid and add the rice, black beans, 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.

    1. Modification: If you will not be home to add rice to slow cooker during this step you can modify this recipe by adding ingredients from this step 1 to slow cooker and cook on low for 6-8hrs. For the last 1/2 hr of cooking, add beans, corn and remaining broth and cook until warmed through. Cook the rice on the stovetop according to package instructions then serve with chicken mixture over rice.
  3. When cooking is done, remove chicken from slow cooker and use two forks to shred into bite size pieces. Transfer chicken back into bowl of slow cooker, mix well, and serve warm with desired toppings (cheese and salsa suggested!!).

Got something to say? Share here!!