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Crockpot Chicken Burrito Bowl

Crockpot Chicken Burrito Bowls Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 16 oz jar chunky salsa
  • 15 oz can black beans, drained and rinsed
  • 15 oz can whole kernel corn, drained
  • 4 oz can diced green chiles
  • 1 packet (about 2 tbsp) taco seasoning
  • For serving: cooked rice, shredded cheese, sour cream, avocado, cilantro, lime wedges

Method
 

  1. Place the chicken in a 6-quart slow cooker. Pour over the salsa, add the drained black beans, corn, green chiles, and taco seasoning. Stir gently to coat the chicken.
  2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily and reaches 165°F.
  3. Remove the chicken to a cutting board, shred with two forks, and return it to the slow cooker. Stir into the juices and let sit on warm for 10 minutes.
  4. Serve over rice with cheese, sour cream, avocado, cilantro, and lime.

Notes

Store leftover chicken mixture separately from rice. It often tastes even better the next day as the flavors meld further. Freeze cooled chicken for up to 3 months.