Crockpot Chicken Burrito Bowls
Tender shredded chicken seasoned with Mexican flavors served over rice and topped with fresh vegetables and creamy additions for an easy, satisfying slow cooker meal.
Equipment
- 1 crockpot slow cooker for cooking chicken
- 2 forks for shredding chicken
Ingredients
- 2.5 –3 lb boneless skinless chicken breasts or thighs
- 1 cup salsa
- 1 cup corn kernels fresh or frozen
- 1 can 14 oz 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 serving
- Diced tomatoes for serving
- Sliced avocado or guacamole for serving
- Shredded cheese for serving
- Sour cream or Greek yogurt for serving
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Place chicken in the crockpot.
- Add salsa, corn, black beans, taco seasoning, chicken broth, lime juice, salt, and pepper to the crockpot and stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and easy to shred.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot and stir well to coat with the cooking juices.
- Divide cooked rice among serving bowls and top with the shredded chicken mixture.
- Add your choice of toppings such as shredded lettuce, diced tomatoes, avocado, cheese, sour cream, and cilantro.
Notes
- Add diced jalapeños or hot salsa to increase heat.
- Stir in chipotle mayo or queso for a creamy variation.
- Store leftovers refrigerated up to 3-4 days and reheat gently.
- Prepare bowls in advance, keeping toppings separate for freshness.