Slow Cooker Chicken Burrito Bowl Recipe

Byluca Carter
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Introduction

Slow Cooker Chicken Burrito Bowl is an easy, flavorful meal perfect for busy weeknights. With simple ingredients and minimal prep, it delivers a healthy, satisfying dinner that the whole family will enjoy.

A white bowl filled with a warm dish showing several layers: a base of cooked beans and corn with a reddish-brown sauce, mixed with small pieces of cooked meat, topped with a dollop of white sour cream, and garnished with bright green cilantro leaves. On one side inside the bowl, there is a fresh green lime slice and small chunks of red and yellow bell peppers adding more color and texture. In the background, a second white bowl with the same dish is slightly blurred, all set on a white marbled surface scattered with a few fresh cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained
  • 1/2 cup chicken broth or water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Optional: tortillas, cooked rice, or lettuce wraps for serving

Instructions

  1. Step 1: Place the chicken breasts or thighs in the bottom of your slow cooker. No need to trim fat as it will render during cooking.
  2. Step 2: Pour the undrained can of Rotel Diced Tomatoes and Green Chilies over the chicken. Add the rinsed black beans and drained corn on top.
  3. Step 3: Sprinkle chili powder, cumin, smoked paprika, garlic powder, and onion powder evenly over the ingredients. Stir gently to distribute the spices.
  4. Step 4: Pour in the chicken broth or water. Season with salt and pepper, keeping in mind the Rotel adds some salt.
  5. Step 5: Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until chicken is fully cooked and easy to shred.
  6. Step 6: Remove chicken carefully and shred it with two forks. Return shredded chicken to the slow cooker and stir to coat with sauce.
  7. Step 7: Let the mixture cook for another 15-30 minutes on low to deepen the flavors.
  8. Step 8: Serve over cooked rice, in tortillas, or wrapped in lettuce for a delicious burrito bowl experience.

Tips & Variations

  • Use chicken thighs for juicier, more flavorful meat.
  • Add diced bell peppers or onions for extra veggies.
  • Swap black beans for pinto beans if preferred.
  • Top with fresh cilantro, avocado, or a squeeze of lime for added brightness.

Storage

Allow leftovers to cool completely and store in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently in a saucepan over medium-low heat or microwave for 1-2 minutes, stirring halfway through. Add a splash of broth or water if the mixture is dry after reheating.

How to Serve

A white bowl filled with a colorful mix of cooked beans, corn, and small pieces of red and yellow bell peppers, topped with a dollop of white sour cream and a small bunch of fresh green cilantro leaves. A lime wedge is placed inside the bowl on the right side, adding a fresh green contrast. In the background, there is another white bowl with a similar dish, slightly blurred, and some scattered cilantro leaves on a white marbled surface. The whole scene feels bright and fresh, with soft natural light highlighting the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, but increase the cooking time to ensure the chicken is fully cooked and tender.

Is it possible to make this recipe on the stovetop instead of a slow cooker?

Yes, cook the chicken in a covered pot with the ingredients on low heat for about 45 minutes to an hour, stirring occasionally until the chicken is cooked and flavors meld.

Print

Slow Cooker Chicken Burrito Bowl Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

Slow Cooker Chicken Burrito Bowl is a convenient and flavorful weeknight meal that combines tender slow-cooked chicken with black beans, corn, and zesty diced tomatoes. This Mexican-inspired dish is perfect for easy meal prep and can be customized with rice, tortillas, or lettuce wraps for a satisfying burrito bowl experience.

  • Author: luca
  • Prep Time: 10 minutes
  • Cook Time: 3-4 hours on HIGH or 6-8 hours on LOW
  • Total Time: 3 hours 10 minutes (using HIGH setting)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

Scale

Protein

  • 1.5 pounds boneless, skinless chicken breasts or thighs

Vegetables & Beans

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can Rotel Diced Tomatoes and Green Chilies, undrained

Liquids

  • 1/2 cup chicken broth or water

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Optional Serving

  • Cooked rice
  • Corn tortillas
  • Lettuce wraps

Instructions

  1. Prepare the slow cooker: Place the chicken breasts or thighs in the bottom of your slow cooker. There’s no need to trim any visible fat as the slow cooker will render it down during cooking.
  2. Add vegetables and beans: Pour the undrained can of Rotel Diced Tomatoes and Green Chilies directly over the chicken. Then add the rinsed and drained black beans and the drained corn.
  3. Season the mixture: Sprinkle chili powder, cumin, smoked paprika, garlic powder, and onion powder evenly over the ingredients in the slow cooker. Gently stir to distribute the spices throughout the mixture.
  4. Add liquids and salt: Pour in the chicken broth or water. Season with salt and freshly ground black pepper to taste, bearing in mind that the Rotel adds some saltiness as well.
  5. Cook the chicken: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is fully cooked and can be easily shredded with a fork. Cooking times may vary by slow cooker model and chicken thickness.
  6. Shred the chicken: Carefully remove the cooked chicken from the slow cooker and place on a cutting board or bowl. Use two forks to shred the chicken into bite-sized pieces.
  7. Combine and meld flavors: Return the shredded chicken to the slow cooker and stir to coat with the sauce and vegetable mixture. Cook on LOW for an additional 15-30 minutes to allow flavors to meld and the chicken to absorb the sauce.
  8. Serve: Prepare your serving bowls with cooked rice, lettuce wraps, or corn tortillas as desired. Top with the shredded chicken and vegetable mixture from the slow cooker and enjoy a delicious burrito bowl.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • For longer storage, freeze the cooled mixture in freezer-safe containers or bags for up to 2-3 months.
  • To reheat, warm gently in a saucepan over medium-low heat or microwave for 1-2 minutes, stirring halfway through. Add a splash of broth or water if the mixture seems dry after reheating.
  • You can customize servings by swapping rice for lettuce wraps or tortillas for variety and dietary preferences.

Keywords: Slow Cooker Chicken Burrito Bowl, slow cooker recipes, Mexican chicken bowl, easy weeknight dinner, healthy burrito bowl, shredded chicken, chicken and beans

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