Slow Cooker Chicken Burrito Bowls are an easy dinner made with tender shredded chicken, black beans, corn, green chiles, Rotel, rice, taco seasoning, and melted cheddar cheese. Everything comes together in the Crockpot, then you can pile on your favorite burrito bowl toppings for an easy family meal.
Burrito bowls are one of those dinners that work well in my house because everyone can make their own bowl. I put the toppings out on the table and let everyone add what they want, which is especially nice when everyone likes something different.
Why I Love Chicken Burrito Bowls
Ingredient Notes
- Boneless Skinless Chicken Breasts: I use chicken breasts because they become tender in the slow cooker and are easy to shred before mixing everything together.
- Black Beans: Drain and rinse the black beans before adding them to the slow cooker. They add heartiness and texture to the burrito bowls.
- Corn: Adds a little sweetness and texture that works well with the seasoned chicken and beans.
- Chopped Green Chiles: A small can of green chiles adds mild chile flavor without making the dish overly spicy.
- Rotel Tomatoes: Rotel adds tomatoes and green chiles along with extra flavor and a little heat.
- Cooked Rice: Use already-cooked rice for this recipe. It gets stirred in after the chicken is cooked and shredded so it doesn’t become mushy while everything slow cooks. Your current method also adds the cooked rice near the end.
- Taco Seasoning: Use one full 1-ounce packet of taco seasoning to season the chicken and vegetables. You can also use your homemade taco seasoning instead.
- Cheddar Cheese: Shredded cheddar is added at the end and allowed to melt over the chicken burrito mixture before serving.
Be sure to check out the full recipe and ingredient list below
How To Make Slow Cooker Burrito Bowls
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the entire 1-ounce packet of taco seasoning evenly over the chicken.
- Add the drained and rinsed black beans, Rotel tomatoes, green chiles, and corn.
- Cover and cook on HIGH for 3–4 hours, or until the chicken is tender and reaches an internal temperature of 165°F. Thicker chicken breasts may take closer to 4 hours.
- Remove the chicken from the slow cooker and shred it with two forks.
- Stir the 2 cups of cooked rice into the mixture in the slow cooker.
- Return the shredded chicken to the slow cooker and stir everything together.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover and cook on HIGH for about 30 minutes, or just until the cheese is melted.
- Spoon into bowls and add your favorite toppings.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Start checking the chicken around 3 hours. Mine is usually done around the 3-hour mark on HIGH, but thicker chicken breasts may need closer to 4 hours.
- Drain and rinse the black beans. This keeps the extra liquid from the can out of the burrito bowl mixture.
- Use the entire taco seasoning packet. One full 1-ounce packet gives the chicken and vegetables plenty of flavor.
- Cook the rice separately. I used Instant Pot Rice and add it after the chicken is done. This keeps the rice from getting too soft while everything slow cooks.
- Shred the chicken before adding the rice. Removing the chicken makes it much easier to shred, then I stir it back in so everything gets evenly mixed.
- Wait until the end to add the cheese. The cheddar only needs enough time in the slow cooker to melt.
- Set out the toppings separately. I like letting everyone build their own bowl and add whatever toppings they want.
- Leftovers may thicken in the refrigerator. The rice continues to absorb some of the liquid as it sits, so don’t be surprised if the mixture is thicker the next day.
Frequently Asked Questions
More Slow Cooker Recipes I Love
Slow Cooker Chicken Burrito Bowls
Slow Cooker Chicken Burrito Bowls are an easy family dinner made with tender shredded chicken, black beans, corn, green chiles, Rotel, rice, taco seasoning, and melted cheddar cheese. Serve in bowls with your favorite toppings for an easy meal everyone can customize.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn
- 1 (4-ounce) can chopped green chiles
- 1 (10-ounce) can Rotel tomatoes
- 2 cups cooked rice
- 1 packet taco seasoning or homemade taco seasoning
- 8 ounces cheddar cheese, shredded
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
Sprinkle the entire 1-ounce packet of taco seasoning evenly over the chicken.
Add the drained and rinsed black beans, Rotel tomatoes, green chiles, and corn.
Cover and cook on HIGH for 3–4 hours, or until the chicken is tender and reaches an internal temperature of 165°F. Thicker chicken breasts may take closer to 4 hours.
Remove the chicken from the slow cooker and shred it with two forks.
Stir the 2 cups of cooked rice into the mixture in the slow cooker.
Return the shredded chicken to the slow cooker and stir everything together.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover and cook on HIGH for about 30 minutes, or just until the cheese is melted.
Spoon into bowls and add your favorite toppings.
Notes
Drain and rinse the black beans before adding them to the slow cooker.
Use the entire 1-ounce packet of taco seasoning.
Start checking the chicken around 3 hours on HIGH. Mine is usually done around the 3-hour mark, but thicker chicken breasts may need closer to 4 hours. Chicken should reach 165°F.
Cook the rice separately and add it after the chicken is cooked and shredded. I cook my rice in the Instant Pot.
Add the cheddar at the end and cook only until the cheese is melted.
For serving, set out toppings like sour cream, salsa, avocado, guacamole, lettuce, cilantro, green onions, or jalapeños and let everyone build their own bowl.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 100mgSodium: 258mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 37g
Hi how much taco seasoning did you use for the 2 lbs of chicken?
6lbs
Did you rinse the black beans before you put them in?