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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl with tender shredded chicken simmered with black beans, corn, Rotel, and taco seasoning. Serve it over cilantro lime rice with guacamole, pico de gallo, shredded cheese, and sour cream for a build-your-bowl Tex-Mex meal.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Cook the burrito bowl filling
  1. Place the boneless skinless chicken thighs into the slow cooker. Spread them out so they cook evenly.
  2. Add black beans, frozen corn, Rotel diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, and chili powder to the slow cooker. Stir gently to coat the chicken.
  3. Cook on LOW for 6 hours or on HIGH for 3–4 hours until the chicken is very tender. The sauce should look thickened and the chicken should pull apart easily.
  4. Remove the chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker once shredded.
  5. Stir the shredded chicken back into the slow cooker to combine with the beans, corn, and tomatoes. Continue stirring until the mixture looks evenly mixed.
Serve
  1. Spoon the chicken and bean mixture over cooked cilantro lime rice in bowls. Arrange toppings so you can see distinct sections.
  2. Top each bowl with shredded cheese, sour cream, guacamole, and pico de gallo. Serve right away while everything is hot.

Notes

For best texture, shred the chicken while it’s still warm so it breaks into strands without drying out, then stir until the mixture looks uniformly sauced. Store leftovers in an airtight container in the fridge for up to 4 days; freeze for up to 3 months (freeze filling only, not the rice or toppings) and reheat until hot. For a lighter option, use reduced-fat shredded cheese and light sour cream—keep the guacamole and pico de gallo for flavor.