Crockpot Chicken Burrito Bowls
Warm and satisfying chicken burrito bowls made effortlessly in a slow cooker, perfect for busy families.
Ingredients
Base Ingredients
- 1 28-ounce can diced tomatoes Adds moisture and brightness
- 1 cup low-sodium chicken broth Provides flavor and moisture
- 1 tablespoon chili powder Brings warmth and depth
- 1 tablespoon ground cumin Adds earthy flavor
- 2 teaspoons kosher salt Enhances overall taste
- 2.5 to 3 pounds boneless, skinless chicken breasts or thighs Serves as the hearty protein base
- 2 15-ounce cans black beans Drained and rinsed; adds fiber and texture
- 2 cups frozen corn kernels Adds sweetness and texture
Rice Options
- Mexican Rice Provides a tasty base
- Cauliflower Rice Low-carb option
- Chipotle Copycat Rice Flavorful rice option
- Cilantro-Lime Rice Fresh herb flavor
Topping Options
- shredded cheese Add for richness
- chopped cilantro Fresh herb garnish
- sour cream Creamy topping
- diced avocado For creaminess
- salsa Adds acidity and flavor
- pico de gallo Fresh salsa
- hot sauce For a spicy kick
- thinly sliced scallions For freshness
- shredded lettuce Crispy texture addition
Instructions
Preparation
- Stir together diced tomatoes with their juices, chicken broth, chili powder, ground cumin, and kosher salt in the slow cooker.
- Add chicken breasts or thighs in a single layer over the mixture.
Cooking
- Set the slow cooker to LOW and cook for 5 to 6 hours, until the chicken is cooked through and tender.
- After cooking, add the drained black beans and frozen corn, stir gently, cover and cook for an additional 15 to 30 minutes.
Finishing Touches
- Shred the chicken in the slow cooker using two forks and adjust seasoning as needed.
- Serve over the choice of cooked rice and add selected toppings.
Notes
These burrito bowls are versatile and can be stored in an airtight container for up to 3-4 days in the fridge. Can also be made ahead for better flavor.