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Crockpot Chicken Burrito Bowl

Crockpot Chicken Burrito Bowl with tender shredded chicken and saucy black beans, corn, and Rotel. Cook low-and-slow for a fork-tender texture, then serve over rice with colorful toppings like guacamole, pico de gallo, and lime.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans base
  • 2 lb boneless skinless chicken breasts Use chicken breasts for a clean shred.
  • 1 can (15 oz) black beans Drain and rinse to reduce excess salt.
  • 1 can (15 oz) corn Drain well so the bowl isn’t watery.
  • 1 can (10 oz) Rotel diced tomatoes with green chilies Adds heat and tang.
  • 1 packet (1 oz) taco seasoning Provides the classic burrito bowl seasoning.
  • 0.5 cup chicken broth Helps turn into a saucy mixture while cooking.
  • 1 tsp cumin Warm, earthy flavor for Tex-Mex style.
  • 0.5 tsp garlic powder Adds savory depth.
For serving
  • cooked rice Warm rice to soak up the chicken mixture.
  • shredded cheese Cheddar or Mexican blend works well.
  • guacamole Creamy topping for richness.
  • sour cream Cool, tangy finish.
  • pico de gallo Fresh tomato-onion brightness.
  • lime wedges Squeeze at the end for acidity.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the slow cooker filling
  1. Place the chicken breasts into the slow cooker.
  2. Add the black beans, corn, Rotel diced tomatoes with green chilies, taco seasoning, cumin, garlic powder, and chicken broth.
  3. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and easily shreddable.
Shred and combine
  1. Remove the chicken from the slow cooker and shred with two forks, then return the shredded chicken to the slow cooker.
  2. Stir everything together until evenly combined, creating a saucy burrito bowl base.
Serve
  1. Serve the chicken mixture over cooked rice and top with shredded cheese, guacamole, sour cream, pico de gallo, and a squeeze of lime.

Notes

For the best texture, shred the chicken while it’s still hot so it breaks into tender bite-size pieces, then stir until the mixture looks evenly coated. Store leftovers in the refrigerator up to 4 days; reheat in a covered pan on the stovetop or microwave until hot. Freezing is yes—freeze the chicken/bean mixture up to 3 months, then thaw and warm; add fresh toppings after reheating. For a lower-fat option, use light sour cream or skip cheese and increase guacamole and pico de gallo for flavor.