Print

Slow Cooker Chicken Burrito Bowls

Close-up of a white bowl filled with rice, topped with shredded chicken, black beans, salsa, and fresh cilantro, served with sliced avocado.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, tender shredded chicken for easy burrito bowls using your slow cooker. This dump-and-go recipe requires minimal effort for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 cup salsa (your favorite kind)
  • 1 packet (1 ounce) low-sodium taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water or chicken broth
  • Cooked rice, for serving
  • Optional toppings: Shredded cheese, sour cream or Greek yogurt, chopped cilantro, avocado slices, lime wedges

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, mix together the rinsed black beans, diced tomatoes and green chilies, salsa, taco seasoning, cumin, chili powder, and water or broth.
  3. Pour the seasoning mixture evenly over the chicken in the slow cooker.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken completely.
  6. Return the shredded chicken to the slow cooker and stir it well to coat it in the cooking liquid. Let it sit for 5 minutes to absorb the flavors.
  7. To assemble your burrito bowls, spoon a serving of cooked rice into each bowl. Top with a generous portion of the seasoned shredded chicken.
  8. Add your desired toppings like cheese, sour cream, cilantro, and avocado. Serve immediately with a lime wedge.

Notes

  • For the best texture, use chicken breasts. Thighs work too but may require slightly longer cooking times.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time on HIGH.
  • This shredded chicken freezes well. Cool completely, then store in an airtight container for up to three months.
  • Cook your rice separately while the chicken finishes cooking for quick assembly.

Nutrition

Find it online: https://tastethisplate.com/slow-cooker-chicken-burrito-bowl/