Slow Cooked Mexican-Style Bowls

This crockpot chicken burrito bowl recipe has saved my weeknight dinners countless times, combining juicy shredded chicken with black beans and corn in a flavor-packed sauce that makes weeknight meals both delicious and stress-free.

I discovered this recipe during a particularly chaotic month when I needed to feed my family nutritious meals despite working late. The ability to toss everything in the slow cooker in the morning and come home to a house filled with mouthwatering aromas changed our dinner routine completely.

Ingredients

• Boneless skinless chicken breasts or thighs provide the protein foundation and become perfectly tender when slow cooked
• Taco seasoning infuses the entire dish with authentic Mexican flavors without requiring multiple spice jars
• Black beans add fiber and plant protein that make this meal more filling and nutritious
• Frozen corn brings natural sweetness and bright color to balance the savory elements
• Diced tomatoes with green chilies create the flavorful sauce base while adding a gentle kick
• Chicken broth ensures everything stays moist and develops rich flavor during cooking
• Onion and bell pepper provide aromatic vegetable depth and additional nutrients
• Fresh lime juice brightens all the flavors and cuts through the richness
• Rice serves as the perfect foundation for absorbing all the delicious sauce
• Optional toppings allow everyone to customize their bowl exactly how they like it

Step-by-Step Instructions

Layer the foundation

Place chicken breasts in the bottom of your crockpot and sprinkle evenly with taco seasoning, making sure to coat both sides. This creates a flavor base that will permeate the entire dish as it cooks.

Build the vegetable mixture

Add black beans, corn, diced tomatoes with chilies, diced onion, and bell pepper on top of the seasoned chicken. This layering method ensures the vegetables cook evenly while the chicken remains tender and juicy below.

Add the liquids

Pour chicken broth and fresh lime juice over everything, allowing the liquid to seep through the layers. The broth prevents drying and helps create that luscious sauce while the lime juice adds brightness that balances the dish.

Slow cook to perfection

Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken shreds easily with a fork. The low and slow cooking method allows flavors to meld together while making the chicken incredibly tender.

Shred and incorporate

Remove the chicken pieces and shred thoroughly using two forks before returning to the crockpot. Mix everything together so the chicken absorbs all those incredible flavors from the sauce.

Assemble individual bowls

Start with a base of cooked rice in each bowl, then generously spoon the chicken mixture over top. This creates the perfect foundation for your personalized burrito bowl.

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The taco seasoning truly makes this recipe special. After experimenting with numerous brands and homemade versions, I find that toasting the spices in a dry pan before adding them to the recipe intensifies the flavor exponentially. My grandmother taught me this trick when I was learning to cook Mexican dishes, and it makes all the difference.

Make Ahead Options

This dish actually improves overnight as the flavors continue to develop. You can prepare the entire chicken mixture up to three days ahead and store it in the refrigerator. When ready to serve, simply reheat gently on the stovetop or microwave and prepare fresh rice. This makes it perfect for busy weeknights when you know you'll have limited time for dinner preparation.

Substitution Ideas

If you're looking to change things up or accommodate dietary restrictions, this recipe offers plenty of flexibility. Quinoa makes an excellent substitute for rice if you're seeking additional protein and nutrients. For a lower-carb option, try serving the chicken mixture over cauliflower rice or a bed of shredded lettuce. Vegetarians can omit the chicken entirely and double the beans, or replace the chicken with plant-based alternatives like crumbled tempeh or extra-firm tofu.

Topping Suggestions

The beauty of burrito bowls lies in their versatility and customization possibilities. Create a topping bar with different options to please everyone around your table. Fresh avocado or guacamole adds creaminess, while pico de gallo brings bright acidity. Pickled red onions provide tangy crunch, and different hot sauces allow each person to adjust the heat level. For texture contrast, consider adding crushed tortilla chips just before serving.

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Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully in this dish and often result in even more tender meat. They have slightly more fat which adds flavor and prevents drying out during the long cooking process.

→ How do I store leftovers?

Store the chicken mixture separately from the rice and toppings in airtight containers in the refrigerator for up to 4 days. Reheat thoroughly before serving. The flavors often intensify overnight, making leftovers especially delicious.

→ Can I freeze this dish?

Yes, the chicken mixture freezes very well. Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. Make fresh rice when ready to serve.

→ What can I substitute for canned tomatoes with green chilies?

You can use regular diced tomatoes plus a small can of diced green chilies, or regular diced tomatoes plus 1-2 finely diced jalapeños (seeds removed for less heat). You can also use regular diced tomatoes plus 1-2 tablespoons of hot sauce.

→ Is this dish spicy?

The heat level depends on your taco seasoning and whether you use tomatoes with green chilies. As prepared, it's mildly spicy. For less heat, use mild taco seasoning and plain diced tomatoes. For more heat, add diced jalapeños or hot sauce.

→ Can I make this in an Instant Pot?

Yes! Add all ingredients except rice to the Instant Pot. Use only 3/4 cup broth instead of 1 cup. Cook on high pressure for 15 minutes, then do a natural release for 10 minutes. Shred the chicken and serve over separately cooked rice.