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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowls offer a vibrantly flavorful and incredibly convenient weeknight meal solution. This recipe transforms simple ingredients into a hearty, customizable feast, perfect for busy families and anyone craving a delicious, home-cooked Tex-Mex delight without the fuss.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup chicken broth or water
Optional toppings
  • cooked rice (white or brown)
  • shredded lettuce
  • shredded cheese (cheddar, Monterey Jack)
  • pico de gallo
  • salsa
  • sour cream
  • guacamole
  • chopped cilantro
  • sliced jalapeños
  • corn

Equipment

  • Slow Cooker
  • Cutting Board
  • Large bowl
  • Small Bowl
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the bowl of your slow cooker.
    2 lbs boneless, skinless chicken breasts or thighs
  2. Scatter the rinsed and drained black beans over the chicken. Add the undrained can of Rotel (diced tomatoes and green chilies) and the undrained can of diced green chilies to the slow cooker.
    1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 (4-ounce) can diced green chilies, undrained
  3. In a small bowl, whisk together the taco seasoning mix, chili powder, cumin, garlic powder, and onion powder. Sprinkle this seasoning blend evenly over the chicken, beans, and chilies in the slow cooker.
    1 packet (1 ounce) taco seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
  4. Pour the chicken broth or water into the slow cooker. This liquid will help steam the chicken and create a flavorful sauce as it cooks.
    1/4 cup chicken broth or water
  5. Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the chicken is cooked through and easily shreds with a fork. Cooking on HIGH is also an option for a quicker meal, typically 2 to 3 hours, but LOW often yields more tender chicken.
  6. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the slow cooker with the beans and chilies. Stir everything together to coat the chicken in the savory sauce.
  8. To serve, create your personalized Slow Cooker Chicken Burrito Bowl by spooning a generous portion of the chicken and bean mixture over a bed of cooked rice. Add your favorite toppings such as shredded lettuce, cheese, pico de gallo, salsa, sour cream, guacamole, and fresh cilantro.
    cooked rice (white or brown), shredded lettuce, shredded cheese (cheddar, Monterey Jack), pico de gallo, salsa, sour cream, guacamole, chopped cilantro

Notes

Store the chicken and bean mixture in an airtight container in the refrigerator for up to 3 to 4 days. Cooked rice can also be stored for 3 to 4 days. The chicken and bean mixture can be frozen for up to 2 to 3 months. Reheat on the stovetop or in the microwave. Cooked rice can be reheated in the microwave or on the stovetop.