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Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowl with tender shredded chicken, black beans, corn, and Rotel simmered low-and-slow for easy Tex-Mex flavor. Serve it over cilantro lime rice with classic toppings like guacamole, pico de gallo, and sour cream for a hearty bowl meal.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and simmering mix
  • 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
Serving toppings
  • 1 cooked cilantro lime rice
  • 1 shredded cheese
  • 1 sour cream
  • 1 guacamole
  • 1 pico de gallo

Equipment

  • 1 slow cooker

Method
 

Add ingredients to the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker.
  2. Add black beans, frozen corn, Rotel diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, and chili powder to the slow cooker.
Cook until the chicken is tender
  1. Cook on low for 6 hours, or high for 3–4 hours, until the chicken is very tender.
Shred and combine
  1. Remove the chicken and shred it with two forks.
  2. Return the shredded chicken to the slow cooker and stir everything together to combine.
Serve as burrito bowls
  1. Serve the chicken mixture over cooked cilantro lime rice in bowls.
  2. Top each bowl with shredded cheese, sour cream, guacamole, and pico de gallo.

Notes

Pro tip: shred the chicken while it’s still warm so it pulls apart easily, then stir well to coat the beans and corn with the sauce. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat on the stove or in the microwave. Freezing is yes—freeze the chicken/bean mixture (without rice and toppings) for up to 2 months and thaw in the fridge before reheating. For a lighter option, use reduced-fat shredded cheese and light sour cream.