Go Back

Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl with tender shredded chicken, black beans, and corn simmered in a zesty taco-seasoned sauce. Serve it over cilantro lime rice and finish with cheese, sour cream, guacamole, and pico de gallo for a built-in toppings bar.
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 burrito bowl
  • 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
  • 1 cooked cilantro lime rice
  • 0.5 cup shredded cheese
  • 0.5 cup sour cream
  • 0.5 cup guacamole
  • 0.5 cup pico de gallo

Equipment

  • 1 slow cooker

Method
 

Slow-cook the filling
  1. Place boneless skinless chicken thighs in 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.
  3. Cook on low for 6 hours (or high for 3–4 hours) until the chicken is very tender, with a visible bubbling simmer in the sauce.
Shred and combine
  1. Remove the chicken thighs and shred with two forks until strands form.
  2. Return the shredded chicken to the slow cooker and stir everything together to fully combine.
Serve
  1. Spoon 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

For the best texture, shred the chicken while it’s still warm so strands stay tender and soak up the sauce. Refrigerate leftovers in a sealed container up to 4 days; reheat in the microwave or on the stovetop until hot. Freezing is yes—freeze the chicken-bean mixture (without toppings) up to 3 months, then thaw and reheat; add fresh toppings and rice when serving. If you want it lighter, use plain Greek yogurt in place of sour cream for a similar tang.