This Slow Cooker Chicken Burrito Bowl recipes gives you all the flavors of a chicken burrito in a bowl. Layers of seasoned chicken, black beans, bell peppers, and corn. Serve over rice topped with your favorite garnishes.
If you are craving Chipotle Burrito Bowls (my husbands favorite) but want to save money and make them at home, this slow cooker version is easy and the slow cooker does all the work for you!
Slow Cooker Chicken Burrito Bowl
This can be served in a bowl or it can be wrapped in a soft tortilla with your favorite toppings.
We like to add fresh tomatoes, black olives, Mexican blend cheese, sour cream and chopped avocados or a scoop of guacamole. So good!
Can I Make This In The Instant Pot?
You sure can! If you prefer to make this in your Instant Pot check out our Instant Pot Shredded Chicken Burrito Bowls Recipe.
Ingredients
3 boneless, skinless chicken breasts
1 package of taco seasoning, (mild or spicy)
15 ounce can of corn, drained (or bag of frozen corn)
½ cup of low sodium chicken broth
1 can of black beans, rinsed and drained
10 ounce can of Rotel, mild or original (diced tomato with chopped green chilies)
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
Cooked brown or white rice, (for serving)
How To Make Chicken Burrito Bowls In The Slow Cooker
Place the chicken into the slow cooker and sprinkle a teaspoon of the taco seasoning packet over it. Then add the chicken broth to the bottom of the slow cooker bowl.
Layer the onions and add HALF the taco seasoning packet over the onions.
Add the beans, corn, Rotel and the remaining packet of seasonings.
Add the sliced bell peppers on top of the ingredients. Do not mix in. (If you prefer your bell peppers more crisp then add them the last hour of cooking time.
Place the lid on the pot and cook on high for 4-5 hours or low for 7-8.
Half hour before serving, remove the chicken breasts. Using two forks, shred the chicken.
Add the shredded chicken back to the slow cooker and give everything a good stir. The mixture may look a little watery, but the shredded chicken absorbs a lot of the liquid.
Cover and cook for the remaining half hour.
Serve over rice. Garnish with sour cream, guacamole, and shredded cheddar or Mexican blend cheese.
Slow Cooker Chicken Burrito Bowl
Ingredients
- 3 boneless, skinless chicken breasts
- 1 package of taco seasoning, (mild or spicy)
- 15 ounce can of sweet corn, drained (or bag of frozen corn)
- 1 cup low sodium chicken broth
- 15 ounce can of black beans, rinsed and drained
- 10 ounce can of Rotel, original or mild (diced tomato with chopped green chilies)
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium onion, sliced
- Cooked brown or white rice, (for serving)
Instructions
- Place the chicken into the slow cooker and sprinkle a teaspoon of the taco seasoning packet over it. Then add the chicken broth to the bottom of the slow cooker bowl.
- Layer the onions and add HALF the taco seasoning packet over the onions.
- Add the beans, corn, Rotel and the remaining packet of seasonings.
- Add the sliced bell peppers on top of the ingredients. Do not mix in. (If you prefer your bell peppers more crisp then add them the last hour of cooking time.
- Place the lid on the pot and cook on high for 4-5 hours or low for 7-8.
- Half hour before serving, remove the chicken breasts. Using two forks, shred the chicken.
- Add the shredded chicken back to the slow cooker and give everything a good stir. The mixture may look a little watery, but the shredded chicken absorbs a lot of the liquid.
- Cover and cook for 30 minutes.
- Serve over rice. Garnish with sour cream, guacamole, and shredded cheddar or Mexican blend cheese.
