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Crockpot Chicken Burrito Bowl

Crockpot chicken burrito bowls with slow-cooked chicken, black beans, and corn for a hearty Tex-Mex meal. Tender shredded chicken blends into a saucy tomato-chili base and gets served over rice with classic toppings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito bowl base
  • 2 lb boneless skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 packet (1 oz) taco seasoning
  • 0.5 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 1 cooked rice
  • 1 shredded cheese
  • 1 guacamole
  • 1 sour cream
  • 1 pico de gallo
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and bean mixture
  1. Place the chicken breasts in the slow cooker.
  2. Add black beans, corn, Rotel tomatoes with green chilies, taco seasoning, cumin, garlic powder, and chicken broth.
  3. Cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is tender, then verify it flakes easily when pressed with a fork.
Shred, combine, and serve
  1. Remove the chicken from the slow cooker and shred with two forks, then return the shredded chicken to the slow cooker.
  2. Stir everything together to combine so the sauce coats the chicken and beans.
  3. Serve over cooked rice and top with shredded cheese, guacamole, sour cream, pico de gallo, and a squeeze of lime, with the toppings arranged so the colors stay distinct.

Notes

For thicker burrito-bowl filling, cook uncovered for 10–15 minutes at the end if your slow cooker tends to run watery. Refrigerate leftovers in a sealed container for up to 4 days and reheat until steaming. Freezing is best for the chicken-bean mixture (up to 2 months) but hold off on adding guacamole and sour cream until serving. For a lighter version, swap shredded cheese for a reduced-fat shredded cheese blend and use plain Greek yogurt in place of sour cream.