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Crockpot Chicken Burrito Bowls

  • Author: Avery
  • Total Time: 6 hours 15 minutes (on LOW)
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if taco seasoning is gluten-free)

Description

These Crockpot Chicken Burrito Bowls are a hearty, hands-off weeknight dinner that practically cooks itself. Tender shredded chicken simmers all day with beans, corn, and tomatoes for big, bold flavor, then gets piled high over fluffy rice with cheese, avocado, and cilantro. It’s cozy, colorful, and perfect for feeding a hungry crowd or stocking up on meal prep lunches.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning (about 1 ounce)
  • 1 cup chicken broth (low sodium preferred)
  • 1 cup uncooked brown rice
  • 1 bell pepper, chopped (any color)
  • 1 onion, chopped
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 avocado, sliced
  • Fresh cilantro, chopped, for garnish
  • Salt and pepper, to taste

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth on top of the chicken.
  3. Add the chopped bell pepper and onion, then stir gently to combine, making sure the chicken is coated in the seasoning and liquid.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Transfer the cooked chicken to a plate and shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
  6. While the chicken finishes cooking or resting, cook the brown rice according to the package directions on the stovetop or in a rice cooker.
  7. To serve, add a scoop of hot cooked brown rice to each bowl. Spoon the chicken and bean mixture over the rice.
  8. Top each bowl with shredded cheese, sliced avocado, and fresh cilantro. Taste and season with additional salt and pepper as needed, then serve warm.

Notes

  • Use low-sodium broth and taco seasoning if you’d like to better control the salt level.
  • If the mixture looks a bit thin after shredding the chicken, let it cook uncovered on HIGH for 15–20 minutes to thicken slightly.
  • You can swap brown rice for white rice or even quinoa; just cook according to package directions separately.
  • This recipe is very meal-prep friendly portion leftovers into containers with rice for grab-and-go lunches.
  • Taste before serving and adjust with extra lime juice, salt, or chili flakes for brightness and heat.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (or 3–4 hours on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl (approximately 1/6 of recipe)
  • Calories: 450 kcal
  • Sugar: 5 g (approx.)
  • Sodium: 750 mg (approx., will vary by broth and taco seasoning)
  • Fat: 14 g (approx.)
  • Saturated Fat: 5 g (approx.)
  • Unsaturated Fat: 8 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 50 g (approx.)
  • Fiber: 8 g (approx.)
  • Protein: 32 g (approx.)
  • Cholesterol: 85 mg (approx.)

Keywords: crockpot chicken burrito bowls, slow cooker burrito bowl, easy chicken burrito bowls, meal prep chicken bowls

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Find it online: https://averyrecipes.com/crockpot-chicken-burrito-bowls/