Chicken Burrito Bowl Recipe
This flavorful Chicken Burrito Bowl recipe offers a tasty and customizable meal with tender shredded chicken, seasoned rice, and a variety of fresh toppings. Perfect for meal prep, this dish can be made using a slow cooker or pressure cooker, combining Mexican-inspired spices and enchilada sauce for a hearty, comforting bowl.
- Prep Time: 10 minutes
- Cook Time: 44 minutes (slow cooker low) or 32 minutes (pressure cooker including natural release)
- Total Time: 54 minutes (slow cooker high) to 1 hour 2 minutes (slow cooker low) or approx. 32 minutes for pressure cooking method
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Base Ingredients
- 2 cups chicken broth
- 2 cups long grain white rice
- 3 chicken breasts
- ½ onion, diced
- 4 ounce diced green chilies (canned)
- 10 ounce can of red enchilada sauce
Seasonings
- ½ tbsp chili powder
- ½ tbsp seasoned salt
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1 pinch ground red pepper
Toppings
- Black beans, drained and rinsed
- Fresh cilantro
- Limes, quartered
- Corn chips
- Avocado
- Cheese (queso fresco or shredded cheddar)
- Sour cream
- Jalapeno (canned or fresh)
- Salsa
Instructions
- Prepare Slow Cooker: Spray the slow cooker crock with nonstick cooking spray. Place the raw chicken breasts into the slow cooker.
- Add Ingredients: Layer the rice, diced onion, red enchilada sauce, and chicken broth over the chicken in the slow cooker. Sprinkle in the chili powder, seasoned salt, cumin, chipotle powder, garlic powder, and ground red pepper. Do not stir the mixture.
- Cook in Slow Cooker: Cover the slow cooker with the lid and set to cook on low for 4 hours or on high for 2 to 3 hours, until the chicken is fully cooked and the rice has absorbed the liquid.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Set the shredded chicken aside.
- Assemble Bowls: In large bowls or meal prep containers, layer the cooked seasoned rice, shredded chicken, and top with desired toppings such as black beans, fresh cilantro, lime wedges, corn chips, avocado, cheese, sour cream, jalapeno, and salsa.
- Pressure Cooker Preparation: For pressure cooker method, add chicken broth to the inner pot, then add rinsed rice. Place chicken breasts on top of the rice, followed by diced onion, diced green chilies with their juice, and the red enchilada sauce.
- Add Seasonings to Pressure Cooker: Sprinkle chili powder, seasoned salt, cumin, chipotle powder, garlic powder, and ground red pepper evenly over the top. Do not stir the mixture.
- Cook in Pressure Cooker: Seal the pressure cooker and cook on high pressure for 17 minutes. Allow a natural pressure release for 15 minutes, then do a quick release to release any remaining pressure.
- Shred Chicken and Assemble: Remove the chicken breasts from the pressure cooker and shred with forks. Layer the cooked rice and shredded chicken in bowls or meal prep containers, then add your favorite toppings.
Notes
- You can customize the toppings to your preference, adding or omitting ingredients like jalapenos or salsa.
- For a healthier twist, use brown rice but adjust cooking times accordingly.
- If using canned ingredients like chilies or jalapenos, rinse to reduce sodium if desired.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
- This recipe is suitable for meal prep and can be easily doubled for larger gatherings.
Find it online: https://recipefeastful.com/chicken-burrito-bowl-recipe/