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Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowl with tender shredded chicken simmered with black beans, corn, and Rotel for bold Tex-Mex flavor. Serve it over cilantro lime rice with classic toppings like guacamole, pico de gallo, sour cream, and shredded cheese for a hearty, saucy bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker chicken burrito bowl base
  • 2 lb boneless skinless chicken thighs
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 0.5 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cooked cilantro lime rice
  • 1 shredded cheese
  • 1 sour cream
  • 1 guacamole
  • 1 pico de gallo
  • 1 lime wedge
  • 1 cilantro lime rice

Equipment

  • 1 slow cooker

Method
 

Build and cook the burrito bowl base
  1. Place the boneless skinless chicken thighs into the slow cooker.
  2. Add the black beans, frozen corn, Rotel diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, and chili powder to the slow cooker.
  3. Cook on low for 6 hours or high for 3–4 hours until the chicken is very tender (maintain steady heat; do not stir during the cook).
  4. Transfer the chicken to a cutting board and shred with two forks until no large pieces remain.
  5. Return the shredded chicken to the slow cooker and stir everything together to combine so the chicken is evenly coated with the bean-and-tomato mixture.
Serve
  1. Spoon the chicken mixture over cooked cilantro lime rice in bowls, distributing beans, corn, and chicken evenly.
  2. Top each bowl with shredded cheese, sour cream, guacamole, and pico de gallo.
  3. Finish with a lime wedge for serving.

Notes

For best texture, shred the chicken while it’s still warm so it breaks down into small strands that cling to the sauce. Refrigerate leftovers in a sealed container up to 4 days; freeze the chicken-bean mixture (without toppings) up to 2 months and reheat until hot. For a lighter option, use plain Greek yogurt in place of sour cream and add extra lime for brightness.