Crockpot Chicken Burrito Bowl
A flavorful and easy-to-make chicken burrito bowl cooked in a slow cooker, perfect for meal prep and busy weeknights.
Equipment
- Slow Cooker 4-quart or larger
Ingredients
Main Ingredients
- 28 ounce diced tomatoes with juices
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 30 ounce black beans (2 cans, drained and rinsed)
- 2 cups frozen corn kernels (about 9 ounces)
Instructions
- In a 4-quart or larger slow cooker, combine the diced tomatoes (with juices), chicken broth, chili powder, ground cumin, and kosher salt. Stir well to mix.
- Add the boneless, skinless chicken in an even layer on top of the mixture. Make sure the chicken is fully submerged to absorb all the flavors.
- Cover the slow cooker and set it to the LOW setting. Cook for 5 to 6 hours, or until the chicken is fully cooked and tender. Tip: If you're short on time, you can set it to HIGH for 3 to 4 hours.
- Once the chicken is cooked, uncover the slow cooker and stir in the drained black beans and frozen corn. Cover again and cook for an additional 15 to 30 minutes to warm through.
- Using two forks, shred the chicken into bite-sized pieces directly in the slow cooker. Taste and adjust seasoning with more kosher salt if needed.
- Serve the chili over your choice of cooked rice and add your favorite toppings. For a spicier kick, consider adding diced jalapeños or a splash of hot sauce.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prep!