Slow Cooker Chicken Burrito Bowls
Enjoy a vibrant and flavorful meal with this easy slow cooker chicken burrito bowl recipe. Simply dump the ingredients into the slow cooker and let it work its magic, resulting in tender, flavorful chicken perfect for customizing with your favorite toppings.
Equipment
- Slow cooker
- Measuring cups
- Measuring spoons
- Can opener
- Fork
- Knife
- Cutting board
- Serving bowls
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- Cooked rice white, brown, or cilantro-lime
- Shredded cheese cheddar, Monterey Jack, or a Mexican blend
- Sour cream or Greek yogurt
- Sals a
- Avocado or Guacamole
- Chopped cilantro
- Lime wedges
- Hot sauce optional
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour in the black beans, corn, Rotel, and chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Chicken should reach an internal temperature of 165°F (74°C).
- Once the chicken is cooked, shred it directly in the slow cooker using two forks.
- Stir everything together to combine the shredded chicken with the sauce and other ingredients.
- Serve over rice and top with your favorite toppings.
Notes
Don't overcook the chicken, as it can become dry. Adjust the spice level to your preference. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking. Store leftover chicken mixture in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Thaw completely before reheating. Experiment with different toppings such as bell peppers, onions, or jalapeños for added flavor.