Crockpot Chicken Burrito Bowls Recipe

Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 10 minutes

Crockpot Chicken Burrito Bowls finished in the slow cooker

A bowl of Crockpot Chicken Burrito Bowls hits hardest after a long day, once boneless, skinless chicken breasts, black beans, drained and rinsed, and corn, drained have had hours to soften and come together. That is the quiet appeal of this crockpot chicken burrito bowls: real food without standing over the pot.

Perfect for busy weeknights, this Crockpot recipe allows you to set it and forget it, making it easy to enjoy a delicious homemade meal without spending hours in the kitchen.

Easy Crockpot Chicken Burrito Bowls

These burrito bowls feature shredded chicken cooked with black beans, corn, and spices, served over a bed of rice. The recipe takes about 8 hours in the crockpot and serves 6 people, making it ideal for family dinners or meal prep.

Ingredients

2 pounds boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup salsa
1 tablespoon taco seasoning
1 cup uncooked rice (white or brown)
2 cups chicken broth
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Sour cream, cheese, and avocado for serving (optional)

Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot.
Add Ingredients: Pour the black beans, corn, salsa, and taco seasoning over the chicken. Stir gently to combine.
Add Rice and Broth: Sprinkle the uncooked rice on top and pour the chicken broth over everything. Do not stir.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds.
Shred the Chicken: Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.
Serve: Spoon the mixture into bowls and top with chopped cilantro, sour cream, cheese, and avocado if desired.