Crockpot Chicken Burrito Bowls (Print-Friendly Version)
Juicy shredded chicken, black beans, and corn create perfect customizable bowls with your favorite Mexican-inspired toppings.
# What You'll Need:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
1 packet (30g) taco seasoning (or 2 tbsp homemade taco seasoning)
03 -
1 can (425g) black beans, drained and rinsed
04 -
250g frozen corn
05 -
1 can (410g) diced tomatoes with green chilies, undrained
06 -
240ml chicken broth
07 -
1 small onion, diced
08 -
1 green bell pepper, diced
09 -
Juice of 1 lime
→ For Serving
10 -
750g cooked white or brown rice (prepared separately)
→ Optional Toppings
11 -
Shredded cheese
12 -
Sour cream
13 -
Guacamole
14 -
Salsa
15 -
Fresh cilantro
16 -
Jalapeños
# How to Make It:
01 -
Place the chicken in the bottom of the slow cooker and sprinkle evenly with taco seasoning.
02 -
Top the chicken with black beans, corn, diced tomatoes, onion, and bell pepper. Pour chicken broth and lime juice over everything. Stir gently to combine the seasonings and liquid.
03 -
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
04 -
Remove the chicken from the slow cooker, shred with two forks, and return to the pot. Stir everything to combine.
05 -
Spoon cooked rice into individual serving bowls. Top each bowl with the shredded chicken mixture and your preferred toppings like cheese, guacamole, or salsa.
06 -
Serve immediately while hot.
# Additional Tips:
01 -
This meal is perfect for meal prep and leftovers can be refrigerated for up to 4 days.