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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl with shredded chicken simmered in a Tex-Mex sauce for tender, flavorful bites. Serve it over cilantro lime rice with black beans, corn, and colorful toppings like guacamole and pico de gallo.
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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
  • 2 lb boneless skinless chicken thighs Use thighs for juicier shredding.
  • 1 can (15 oz) black beans Drain and rinse before adding.
  • 1 cup frozen corn No thawing needed.
  • 1 can (10 oz) Rotel diced tomatoes with green chilies Use as-is for heat and tang.
  • 0.5 cup chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cooked cilantro lime rice Cooked rice for serving.
  • 1 shredded cheese For topping bowls.
  • 1 sour cream For topping bowls.
  • 1 guacamole For topping bowls.
  • 1 pico de gallo For topping bowls.
  • 1 lime wedge Optional but recommended for serving.
  • 1 fresh cilantro Optional for finishing rice or bowls (if not already in rice).

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken thighs in the slow cooker.
  2. Add the black beans, frozen corn, Rotel tomatoes with green chilies, chicken broth, taco seasoning, cumin, and chili powder.
  3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is very tender and easily pulls apart.
Shred and combine
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Return the shredded chicken to the slow cooker and stir to combine with the bean-corn tomato mixture.
Serve as burrito bowls
  1. Spoon the chicken mixture over cooked cilantro lime rice in bowls.
  2. Top each bowl with shredded cheese, sour cream, guacamole, and pico de gallo, and finish with a lime wedge.

Notes

For best flavor, let the mixture sit in the turned-off slow cooker for 10 minutes before serving so the sauce thickens slightly. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 3 months (freeze the chicken mixture only, and thaw/reheat, then serve over freshly reheated rice). For a lighter option, swap shredded cheese and sour cream for reduced-fat versions or use Greek yogurt as a sour-cream substitute.