We love Tacos and Burritos but sometimes want to change it up a little but. These Slow Cooker Chicken Burrito Bowls are a hit at our house and they are so easy to make. Everyone can customize their own Burrito bowl to their tastes.
This recipe is so versatile. You can substitute pinto beans for the black beans if you prefer. You can also use mild, medium or hot salsa. Make is as spicy or mild as your family likes it.
Slow Cooker Chicken Burrito Bowl Recipe
3 to 4 chicken breasts
1 (16 ounces) jar medium salsa, (can use mild)
1 (10.75 ounces) cream of chicken soup
1 (15 ounces) can black beans, drained and rinsed (I used pinto beans)
1 (15.25 ounces) can whole kernel corn, drained
1 (4 ounces) can green chiles, drained (optional)
2 tablespoons taco seasoning
1 cup Cheddar Cheese (I used Mexican blend)
Cooked Rice
Add the chicken breasts to the slow cooker. Sprinkle the taco seasoning over the chicken breasts. Add the black beans and green chiles. Pour in the cream of chicken soup and salsa.
Cover and cook on low for 7 to 8 hours (until chicken is done).
Near the end of the cooking time shred the chicken with two forks and add the can of corn. Stir mixture and cover and cook for 20 more minutes.
Build the burrito bowls by placing cooked rice on the bottom of bowl. Then add the chicken mixture, shredded cheese and favorite toppings.
Favorite toppings: avocado, sour cream, black olives, tomatoes, and jalapenos.
