Crockpot Chicken Burrito Bowls
Tender shredded chicken with vibrant Mexican flavors slow-cooked and served over rice, topped with fresh ingredients for a delicious and easy burrito bowl.
Equipment
- 1 crockpot slow cooker
- 1 fork for shredding chicken
Ingredients
- 2.5 to 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
- Shredded lettuce
- Diced tomatoes
- Sliced avocado or guacamole
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Lime wedges
Instructions
- Place chicken in the crockpot.
- Add salsa, corn, black beans, taco seasoning, chicken broth, lime juice, salt, and pepper.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is tender.
- Remove chicken and shred it with two forks.
- Return shredded chicken to the crockpot and stir to coat with juices.
- Divide cooked rice into serving bowls and top with chicken mixture.
- Add desired toppings such as lettuce, tomatoes, avocado, cheese, sour cream, and cilantro.
Notes
- Add diced jalapeños or hot salsa to increase spice level.
- Mix in chipotle mayo or queso for a creamy twist.
- Refrigerate leftovers for up to 3-4 days and reheat gently.
- Meal prep by packing toppings separately for freshness.