Chicken Burrito Bowl (Instant Pot or Slow Cooker)
You'll love this chicken burrito bowl recipe if you got love for Mexican cuisine. Check out this simple recipe you can make at home.
Equipment
Instant Pot (6-quart) or slow cooker (6-quart)
Slotted spoon
Medium saucepan (for rice)
Two forks for shredding chicken
Large mixing spoon
Airtight storage containers
Ingredients
1 ¾ cups chicken stock - 420ml, broth or bouillon
2 pounds ground chicken - 900g, also called minced chicken
1 large can corn - 15.25 oz / 432g, drained — use half the can (about 1 cup / 170g) and freeze the rest
1 large can black beans - 15 oz / 425g, drained and rinsed — use half the can (about 3/4 cup / 130g) and freeze the rest- 1 large can diced tomatoes - 14.5 oz / 411g, drained — use half the can (about 1 cup / 200g) and freeze the rest
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin - ground
1 teaspoon taco seasoning - for rice; use a gluten-free brand if needed- 1 cup long-grain white rice - 185g, uncooked
2 cups water - 480ml, for cooking rice
1 teaspoon salt
1 teaspoon ground black pepper
1 medium avocado
½ cup cheddar cheese - 55g, shredded
1 cup sour cream - 240g
1 cup salsa - 260g
1 medium lime
Instructions
- Drain and rinse the black beans thoroughly. Drain the corn and diced tomatoes. Use half of each can and store the other half in a freezer-safe bag for next time. Add 1 3/4 cups (420ml) chicken broth and the drained vegetables to your Instant Pot or slow cooker.1 3/4 cups chicken stock, 1 large can corn, 1 large can black beans, 1 large can diced tomatoes
- Add garlic powder, onion powder, cumin (or taco seasoning, whatever you have on hand) and a dash of salt and pepper.1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cumin, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the ground chicken to the pot, breaking it into rough pieces as you add it.2 pounds ground chicken
- Mix everything in the pot together so the chicken is covered by liquid.
- For the Instant Pot: secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Once the timer finishes, carefully quick-release the pressure.
- For slow cooker (crockpot), cook on low for 6 to 8 hours.
- About 15 minutes before serving, cook the rice. Combine 1 cup (185g) rice with 2 cups (480ml) water and 1 teaspoon taco seasoning in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.1 cup long-grain white rice, 2 cups water, 1 teaspoon taco seasoning
- Cut up avocado and lime into slices.1 medium avocado, 1 medium lime
- Now the chicken is done, take 2 forks and shred the chicken.2 pounds ground chicken
- Use an oversized soup bowl and add rice to the bottom, then use a slotted spoon to scoop up the chicken mixture (you don't want the liquid in your bowl) and add on top of half the rice.
- Spread cheese on top of the chicken. Top with about 1/4 cup salsa and 1/4 cup sour cream per bowl, add avocado slices, and garnish with a lime wedge.1/2 cup cheddar cheese, 1 cup salsa, 1 cup sour cream, 1 medium avocado, 1 medium lime
- Optional: serve in a large flour tortilla shaped into a bowl for a restaurant-style presentation (tortillas not included in ingredient list — add if desired).
Notes
Storage: Keep the chicken mixture and rice in separate airtight containers in the fridge for up to 4 days. Storing separately prevents the rice from absorbing all the moisture overnight.
Freezer: The chicken mixture freezes well for up to 3 months. Do not freeze avocado, sour cream, or salsa — add fresh toppings after reheating.
Reheating: Warm the chicken mixture in a saucepan over medium heat with a splash of broth. Reheat rice in the microwave with 1 tablespoon of water, covered, for 90 seconds.
Make-Ahead: Cook the chicken mixture a day ahead and refrigerate. The flavours deepen overnight.
Pro Tip: Use a slotted spoon to serve the chicken mixture over rice. The cooking liquid is thin and will waterlog your bowl if ladled in.
Gluten-Free Note: This recipe is naturally gluten-free provided your taco seasoning is certified gluten-free. Some commercial blends contain wheat-based anti-caking agents — check the label.
Nutrition
Serving: 1servingCalories: 990kcalCarbohydrates: 88gProtein: 62gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 246mgSodium: 2087mgPotassium: 2531mgFiber: 15gSugar: 9gVitamin A: 1045IUVitamin C: 26mgCalcium: 316mgIron: 8mg
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