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Slow Cooker Chicken Burrito Bowl

A flavorful and convenient meal featuring tender chicken slow-cooked with spices, beans, corn, and vibrant vegetables, perfect for busy families.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz corn, drained
  • 1 cup salsa (your choice of mild, medium, or hot)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup chicken broth
  • to serve optional rice
Toppings
  • to taste sliced avocado
  • to taste shredded cheese
  • to taste sour cream
  • to taste fresh cilantro
  • to taste lime wedges

Method
 

Preparation
  1. Start by rinsing and draining the black beans and corn. Chop any additional toppings you plan to use, such as avocado and cilantro.
  2. Place the boneless chicken breasts in the bottom of your slow cooker. Add the rinsed black beans, drained corn, salsa, and all mentioned spices on top of the chicken.
  3. Pour the chicken broth over the ingredients, ensuring everything is evenly moist.
Cooking
  1. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is cooked through and shreds easily.
  2. Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, stirring it into the mixture.
Serving
  1. Serve the delicious filling over rice (if desired) and top with your favorite toppings. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stove or microwave, adding a splash of chicken broth if necessary.