There’s something incredibly comforting about coming home to the aroma of a delicious meal waiting for you, isn’t there? Today, I’m excited to share my recipe for Slow Cooker Burrito Bowls that you can set and forget! This dish is not only packed with flavor but also makes for a fantastic option for quick family dinners. Plus, if you’re like me and love easy pasta recipes, you’ll appreciate how simple it is to whip up a hearty meal without spending hours in the kitchen. Let’s dive into this delightful recipe!
Why You’ll Love This Recipe
- Effortless preparation—just toss everything in the slow cooker!
- Perfect for busy weeknights when you need quick family dinners.
- Flavorful and satisfying, making it a hit with both kids and adults.
- Versatile—customize with your favorite toppings!
- Great for meal prep; leftovers taste even better!
Ingredients
To make these scrumptious Slow Cooker Burrito Bowls, you’ll need the following ingredients:
- 1 pound ground beef (or turkey for a lighter option)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup beef broth
- 1 cup uncooked rice (white or brown)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making these Slow Cooker Burrito Bowls is as easy as 1-2-3! Here’s how:
- In your slow cooker, combine the ground beef, black beans, corn, diced tomatoes, taco seasoning, and beef broth. Stir well to combine.
- Add the uncooked rice on top of the mixture. Do not stir it in; just let it sit on top.
- Cover and cook on low for 8 hours or high for 4 hours. When done, fluff the rice with a fork and mix everything together.
And there you have it! A delicious meal ready to be served!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Slow Cooker Burrito Bowls turn out perfectly:
- For extra flavor, consider browning the ground beef before adding it to the slow cooker.
- If you prefer a spicier kick, add some diced jalapeños or a splash of hot sauce.
- Feel free to swap out the rice for quinoa or cauliflower rice for a healthier twist.
- Don’t forget to taste and adjust the seasoning before serving!
How to Serve
Serving these burrito bowls is where the fun begins! Here are some ideas:
- Top with shredded cheese, a dollop of sour cream, and fresh avocado slices.
- Garnish with chopped cilantro and a squeeze of lime for a refreshing touch.
- Serve with tortilla chips on the side for some crunch.
- For a complete meal, pair with a side of creamy garlic pasta or a simple salad.
Make Ahead and Storage
These Slow Cooker Burrito Bowls are perfect for meal prep! Here’s how to store them:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, portion the burrito bowls into freezer-safe containers and freeze for up to 3 months.
- When ready to eat, simply reheat in the microwave or on the stovetop until warmed through.
With this recipe, you’ll have a delicious and satisfying meal that’s perfect for busy weeknights. Whether you’re looking for quick family dinners or just a simple way to enjoy a flavorful dish, these Slow Cooker Burrito Bowls are sure to please. So, gather your ingredients, set your slow cooker, and get ready to enjoy a delightful meal that everyone will love!
Slow Cooker Burrito Bowls
Ingredients
Main Ingredients
- 2 pounds Chicken Breast
- 2 cans Black Beans (439g Cans (Low Sodium))
- 1 jar Salsa (24 Ounces)
- 2 cups Corn (Frozen)
- 4 ounces Water
- 1.5 teaspoons Minced Garlic
- 1 tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Oregano
- to taste Black Pepper (Your choice)
Instructions
- Trim and cut chicken in half, then layer in slow cooker.
- Drain and rinse black beans, add all ingredients, and mix.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Shred chicken with forks once cooked.
