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Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowls with tender shredded chicken, black beans, corn, and Rotel in a Tex-Mex sauce. Cook low for 6 hours, then shred and combine for juicy, easy meal bowls over cilantro lime rice.
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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
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker chicken burrito bowl
  • 2 lb boneless skinless chicken thighs
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 0.5 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • cooked cilantro lime rice for serving
  • shredded cheese for serving
  • sour cream for serving
  • guacamole for serving
  • pico de gallo for serving

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker. Spread them in an even layer so they cook uniformly.
  2. Add black beans, frozen corn, Rotel diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, and chili powder. Stir just enough to wet the chicken and distribute the spices.
  3. Cook on LOW for 6 hours (or HIGH for 3–4 hours) until the chicken is very tender. Visual cue: the chicken should shred easily when pressed with a fork.
Shred and combine
  1. Remove the chicken and shred with two forks. Visual cue: strands should fall apart without resistance.
  2. Return the shredded chicken to the slow cooker and stir everything together to combine. Mix until the beans and corn are coated and the mixture looks evenly sauced.
Serve as burrito bowls
  1. Serve the chicken mixture over cooked cilantro lime rice in bowls. Visual cue: the rice should be the base layer under the hearty topping.
  2. Top each bowl with shredded cheese, sour cream, guacamole, and pico de gallo. Visual cue: the toppings should look distinct and layered, not fully mixed in.

Notes

Pro tip: for the best texture, shred the chicken while it’s still warm, then stir thoroughly so every bite gets coated. Store leftovers in the refrigerator up to 4 days in a covered container; freeze up to 2 months (freeze the chicken-bean mixture, keep rice and dairy toppings separate). For a lighter option, use reduced-fat sour cream and serve with extra pico de gallo for volume and flavor.