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Crockpot Chicken Burrito Bowl

Crockpot Chicken Burrito Bowl with tender shredded chicken and a thick Tex-Mex bean-corn mixture. Slow-cooked for hands-off flavor, then served over rice with classic toppings like guacamole, pico de gallo, and a lime squeeze.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and slow cooker 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
  • 1 cooked rice for serving
  • 1 shredded cheese for serving
  • 1 guacamole for serving
  • 1 sour cream for serving
  • 1 pico de gallo for serving
  • 1 lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Slow cook the chicken
  1. Place the chicken breasts in the slow cooker (use low or high according to your schedule).
  2. Add black beans, corn, Rotel tomatoes, taco seasoning, cumin, garlic powder, and chicken broth, then spread the mixture into an even layer.
  3. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreds (no stirring needed while it cooks).
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 so the chicken is evenly coated with the thick Tex-Mex mixture.
Serve as burrito bowls
  1. Serve the chicken mixture over cooked rice, then top each bowl with shredded cheese, guacamole, and sour cream.
  2. Finish with pico de gallo and a squeeze of lime right before eating for the freshest flavor.

Notes

For thicker texture, let the bowl mixture sit on the slow cooker “warm” setting for 10–15 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 3 months (freeze the chicken mixture only, then warm and assemble with fresh toppings). For a lighter option, swap shredded cheese for a reduced-fat version and use Greek yogurt in place of sour cream.