Slow-Cooker Chicken Burrito Bowl
This pantry-friendly slow-cooker chicken burrito bowl combines tender shredded chicken, black beans, corn, and salsa over a bed of rice, perfect for easy weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs Thighs are slightly juicier.
- 1 15 oz can black beans Drained and rinsed.
- 1 cup corn Frozen or canned; frozen can go in straight from frozen.
- 1 cup salsa Choose mild, medium, or hot depending on your family.
- 1 tsp taco seasoning Store-bought or homemade.
- 4 cups cooked rice Brown or white.
Optional Toppings
- shredded cheese
- sour cream
- sliced avocado
- fresh cilantro
- lime wedges
Instructions
Preparation
- Place the chicken breasts or thighs in the bottom of the slow cooker in a single layer.
- Pour the drained and rinsed black beans over the chicken, then add the corn.
- Spoon the salsa evenly on top and sprinkle the taco seasoning over everything.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours. The chicken is done when it easily pulls apart with two forks and reaches 165°F internal temperature.
- Remove the lid, shred the chicken directly in the cooker using two forks (or a hand mixer on low for 20–30 seconds), then stir to combine shredded chicken with the beans, corn, and salsa.
- Taste and adjust seasoning (salt, pepper or extra taco seasoning) if needed.
Serving
- Serve the mixture over 4 cups of cooked rice and garnish with your favorite toppings.
Notes
For lower sodium, use low-sodium canned beans and salsa. You can use rotisserie chicken (about 2 cups shredded) to skip the slow cooker entirely for a quicker version. For a low-carb version, swap rice for cauliflower rice.