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Crockpot Chicken Burrito Bowl

Crockpot Chicken Burrito Bowl with tender shredded chicken simmered in taco seasoning and Rotel, then tossed with black beans and corn for a hearty Tex-Mex bowl. Serve it over rice with cheese, guacamole, sour cream, pico de gallo, and lime for a loaded, saucy bite.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken burrito bowl base
  • 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
  • 1 shredded cheese
  • 1 guacamole
  • 1 sour cream
  • 1 pico de gallo
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and beans
  1. Place the chicken breasts in the slow cooker.
  2. Add the black beans, corn, Rotel, taco seasoning, cumin, garlic powder, and chicken broth to the slow cooker.
  3. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
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.
Serve as a burrito bowl
  1. Serve the chicken mixture over cooked rice.
  2. Top with shredded cheese, guacamole, sour cream, pico de gallo, and a squeeze of lime.

Notes

For best texture, shred the chicken while it’s still warm so it pulls into strands that hold the toppings. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave until steaming. Freezing works well for the chicken-bean mixture (up to 3 months), but add fresh guacamole and pico de gallo after reheating. For a lighter bowl, use reduced-fat cheese and swap sour cream for plain Greek yogurt.