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Mexican-inspired slow cooker chicken bowl served with fresh ingredients

Slow Cooker Chicken Bowl

A one-pot meal that combines shredded chicken, beans, corn, and rice, offering a fuss-free and flavorful dish perfect for weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5–2 pounds chicken breasts or thighs Thighs stay moister.
  • 1 cup long-grain rice (uncooked) Use 1 to 1 1/4 cups.
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz) or 1–1.5 cups frozen corn
  • 1–2 pieces avocados, diced
  • 1 cup shredded cheddar or crumbled queso fresco
  • 2–3 cups water or low-sodium chicken broth Use low-sodium broth for richer flavor.
Spices
  • 1–2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Optional: garlic powder or 1–2 cloves minced garlic
Garnishes
  • Fresh cilantro as needed chopped for garnish
  • Cilantro Lime Dressing as needed (store-bought or homemade)

Method
 

Preparation
  1. Lightly season the chicken on both sides with salt, pepper, chili powder, and cumin.
  2. Place the chicken pieces in an even layer in the bottom of the slow cooker.
  3. Evenly sprinkle the uncooked rice over the chicken.
  4. Scatter the rinsed black beans and drained corn on top of the rice.
  5. Pour in water or low-sodium chicken broth to the level your rice package recommends for slow-cooker cooking.
  6. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Serving
  1. Remove the chicken to a cutting board and shred with two forks.
  2. Return the shredded chicken to the slow cooker and gently stir to combine.
  3. Spoon into bowls and top with diced avocado, chopped cilantro, and shredded cheddar or queso fresco.
  4. Drizzle Cilantro Lime Dressing over each bowl before serving.

Notes

Store leftovers in airtight containers and consume within 3–4 days. Reheat with a splash of water or broth. Can freeze for up to 3 months.