Slow Cooker Chicken Burrito Bowls with Spiralized Sweet Potato Rice
Try this Slow Cooker Chicken Burrito Bowls with Spiralized Sweet Potato Rice recipe, or contribute your own.
Try this Slow Cooker Chicken Burrito Bowls with Spiralized Sweet Potato Rice recipe, or contribute your own.
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 cup frozen corn
- 3 large sweet potatoes
- 1 15-ounce can black beans drained and rinsed
- â½ teaspoon dried oregano
- 1 cup chicken stock divided, plus more if needed
- 1 pounds boneless skinless chicken breasts
- 1 14.5-ounce can diced tomatoes
- â¼ cup chopped cilantro to garnish
- 2 avocadoes peeled, pitted and diced
- â¼ cup diced scallions
- Carbohydrate 26.3177635475667 g
- Cholesterol 46.2472624353622 mg
- Fat 12.0404469353442 g
- Fiber 7.03940926807781 g
- Protein 22.5783586987736 g
- Saturated Fat 1.98478117131328 g
- Serving Size 1 1 to 8 (309g)
- Sodium 208.458619254836 mg
- Sugar 19.2783542794889 g
- Trans Fat 0.97663093931124 g
- Calories 296 calories
Step-by-step
- Combine the chicken breasts, diced tomatoes, half of the chicken stock, chili powder, salt, cumin, and oregano in the bowl of a slow cooker. Make sure the chicken is covered, and add additional stock if needed.
- Cover with the lid and cook on high for 2 hours.
- Meanwhile, peel the sweet potatoes. Spiralize them with Blade D. Then, transfer the sweet potato noodles to a food processor and pulse until rice-like, working in batches. Rice all of the sweet potato noodles and set aside.
- Remove the lid and add the sweet potato rice, black beans, frozen corn, and the remaining chicken broth.
- Replace the lid and continue cooking on high for another 2 hours. Cooking is done when the rice is tender.
- Using tongs, remove the chicken from the slow cooker and shred, using two forks.
- Add the shredded chicken back in and stir to combine. Taste and adjust the seasoning, if needed.
- Divide the burrito mixture into bowls and top with cilantro, avocado, and scallions.
A Weeknight Winner: Slow Cooker Chicken Burrito Bowls
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending cycle of laundry, the last thing I want to do is spend hours in the kitchen. That's why I've become obsessed with slow cooker recipes—they're my secret weapon for effortless weeknight meals. This Slow Cooker Chicken Burrito Bowls recipe is a prime example; it's packed with flavor, healthy ingredients, and requires minimal hands-on time.
The beauty of this recipe lies in its versatility. It's easily customizable to your preferences. Don't like cilantro? Swap it for some chopped green onions or even a sprinkle of shredded cheese. Not a fan of sweet potatoes? Brown rice or quinoa are excellent substitutes. The possibilities are truly endless. I often find myself adapting this recipe based on what I have on hand, and it always turns out fantastic. One time, I even added some leftover roasted vegetables – the extra flavor was amazing! It’s a perfect example of how a simple recipe can become a canvas for your culinary creativity.
Beyond its convenience, this dish is incredibly healthy. The sweet potatoes provide a good source of fiber and vitamins, the black beans offer protein and antioxidants, and the chicken is a lean protein source. Plus, the spiralized sweet potatoes offer a delightful twist on traditional rice, adding both visual appeal and a unique texture to the bowls. The combination of flavors – the smoky chili powder, the earthy cumin, the bright cilantro – creates a harmonious blend that satisfies even the pickiest eaters. My kids absolutely devour these bowls, and I love knowing they're getting a nutritious and delicious meal.
This recipe isn’t just about ease and health, though. It's about creating a comforting and satisfying meal that brings the family together. The aroma that fills the house while the chicken simmers in the slow cooker is absolutely heavenly – a warm and inviting promise of a delicious dinner to come. The process of assembling the bowls, adding the various toppings, and sharing a meal together is a small act of self-care in the midst of a busy week. It's a reminder to slow down, appreciate the simple things, and savor the flavors of home-cooked goodness. So ditch the takeout menus, embrace the slow cooker, and treat yourself to a weeknight dinner that’s both delicious and stress-free.
Ingredients I love to add:
- Extra veggies: Bell peppers, corn, zucchini, or even leftover roasted vegetables add extra nutrients and flavor.
- Different beans: Kidney beans, pinto beans, or even chickpeas would all be delicious substitutes for the black beans.
- Spicy kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend add a creamy, salty element.
- Sour cream or Greek yogurt: A dollop of sour cream or Greek yogurt adds a creamy tanginess.
Tips for Success:
- Don't over-process the sweet potatoes: Pulse them just until they resemble rice; you don't want to make them mushy.
- Adjust the seasonings to your liking: Start with the suggested amounts and add more or less to suit your taste.
- Make it ahead: The burrito bowl mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Meal prep friendly: This recipe is perfect for meal prepping. Make a large batch on the weekend and enjoy delicious, healthy lunches throughout the week.
This Slow Cooker Chicken Burrito Bowls recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a recipe that embodies the spirit of busy modern life – delicious, healthy, and effortlessly achievable. So go ahead, give it a try, and experience the joy of a weeknight dinner that's both satisfying and stress-free.
