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Crockpot Chicken Burrito Bowl

Crockpot chicken burrito bowls cook chicken, black beans, and corn in salsa and spices until tender, then serve the saucy mixture over fluffy rice. Finish each bowl with cheddar, avocado, cilantro, and lime.
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Prep Time 10 minutes
Cook Time 7 hours
resting 10 minutes
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken breasts boneless, skinless, thawed
  • 1.5 cup salsa
  • 0.5 cup chicken broth low-sodium
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen
For the rice
  • 1.5 cup white rice long-grain
  • 3 cup water
For serving
  • 1 cup cheddar cheese shredded
  • 1 avocado diced
  • 1 lime cut into wedges
  • 0.25 cup cilantro chopped fresh

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chicken
  1. Place the chicken breasts in a 6-quart slow cooker.
  2. Pour the salsa and chicken broth over the chicken.
  3. Sprinkle with chili powder, cumin, garlic powder, and salt.
  4. Add the black beans and corn.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
Cook the rice
  1. About 30 minutes before the chicken is done, combine the rice and water in a medium saucepan and bring to a boil.
  2. Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  3. Remove the rice from the heat and let it rest, covered, for 10 minutes.
  4. Fluff the rice with a fork.
Finish the chicken
  1. Shred the chicken in the slow cooker with two forks.
  2. Stir the chicken into the beans, corn, and sauce.
Assemble the bowls
  1. Divide the rice among six bowls.
  2. Top with the chicken mixture, cheddar, avocado, cilantro, and lime wedges for squeezing.

Notes

For tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free bowl, omit the cheddar or use dairy-free cheddar.