Crockpot Chicken Burrito Bowls
Tender shredded chicken cooked with bold Mexican spices, served over rice with fresh and flavorful toppings for a hearty, easy slow cooker meal.
Equipment
- 1 slow cooker
- 2 forks for shredding chicken
Ingredients
- 2.5 –3 pounds boneless skinless chicken breasts or thighs
- 1 cup salsa
- 1 cup corn kernels fresh or frozen
- 1 can 14 ounces black beans, drained and rinsed
- 1 packet taco seasoning or homemade mix
- 1 cup chicken broth
- Juice of 1 lime
- Salt and black pepper to taste
- Cooked rice white, brown, or cilantro lime rice, for serving
- Shredded lettuce for topping
- Diced tomatoes for topping
- Sliced avocado or guacamole for topping
- Shredded cheese for topping
- Sour cream or Greek yogurt for topping
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Place chicken breasts or thighs in the slow cooker.
- Add salsa, corn, black beans, taco seasoning, chicken broth, lime juice, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is very tender.
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker and stir to coat with the cooking juices.
- Divide cooked rice into bowls and top with the shredded chicken mixture.
- Add desired toppings such as lettuce, tomatoes, avocado, cheese, sour cream, and cilantro.
- Serve with lime wedges on the side.
Notes
- Add diced jalapeños or spicy salsa for heat.
- Stir in chipotle mayo or queso for a creamy twist.
- Store leftovers refrigerated for 3 to 4 days, reheat gently.
- Perfect for meal prep; pack toppings separately.