Go Back

Crockpot Chicken Burrito Bowl

Crockpot chicken burrito bowl with slow-cooked shredded chicken and hearty black beans and corn. Serve it over rice with classic Tex-Mex toppings like guacamole, pico de gallo, sour cream, and a lime squeeze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 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
For serving
  • 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
  1. Place chicken breasts in the slow cooker.
  2. Add black beans, corn, Rotel diced tomatoes with green chilies, taco seasoning, cumin, garlic powder, and chicken broth to the slow cooker.
  3. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender, with visible bubbling and steam through the lid.
Shred and combine
  1. Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker.
  2. Stir everything together to combine until the mixture looks evenly speckled with beans, corn, and Rotel.
Serve
  1. Serve the chicken mixture over cooked rice and top with shredded cheese, guacamole, sour cream, pico de gallo, and a squeeze of lime.

Notes

For best texture, shred the chicken while it’s still warm so it breaks into bite-size pieces, then stir thoroughly to distribute the juices. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 3 months (freeze the chicken mixture only, and add fresh toppings when reheating). To make it lighter, use reduced-fat cheese and swap sour cream for plain Greek yogurt.