Easy Slow Cooker Chicken Burrito Bowl
Let the slow cooker make tender shredded chicken for hearty burrito bowls loaded with beans, corn, and zesty salsa. Perfect for meal prep or busy weeknights.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup chunky salsa
- 0.5 cup low-sodium chicken broth
- 2.5 tbsp taco seasoning
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 cup yellow onion diced
- 2 tsp garlic minced
- 2.25 lb boneless skinless chicken breasts
- 15.5 oz black beans canned; drained and rinsed
- 1.5 cup corn kernels frozen or canned; drained if canned
- 10 oz diced tomatoes with green chiles canned; undrained
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 2 tbsp fresh lime juice
- 0.25 cup fresh cilantro chopped
- 6 cup cooked rice for serving
- 1 cup shredded cheese optional, for topping
- 0.5 cup sour cream optional, for topping
- 1 cup diced avocado optional, for topping
Instructions
Preparation Steps
- Stir the salsa, broth, taco seasoning, cumin, paprika, onion, and garlic in the slow cooker.
- Nestle the chicken into the mixture, turning to coat well.
- Cover and cook on Low 4–5 hours or High 2–3 hours, until the chicken shreds easily.
- Shred the chicken with two forks, then return it to the cooker.
- Stir in the black beans, corn, and tomatoes. Cook on High 15–20 minutes to warm through.
- Finish with lime juice and cilantro. Taste and season with salt and pepper.
- Spoon over rice and add any toppings you like.
Notes
Variation: Swap chicken breasts for boneless thighs, or add a chopped chipotle pepper for smoky heat. For a lighter bowl, serve over cauliflower rice or crisp lettuce. Storage: Refrigerate the chicken mixture up to 4 days or freeze up to 3 months; thaw and reheat with a splash of broth.
This recipe is an original creation inspired by classic Easy Slow Cooker Chicken Burrito Bowl flavors. All ingredient ratios and instructions are independently developed.