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Slow Cooker Chicken Burrito Bowls

Print Recipe
A white bowl filled with Mexican rice, black beans, shredded cheese, and chicken, garnished with cilantro, with lime halves and avocado in the background.
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes

Ingredients

  • 1 to 1 1/2 pounds boneless skinless chicken thighs
  • 14.5 ounce can diced tomatoes with green chiles
  • 2 cups chicken broth
  • 1 ounce envelope taco seasoning
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can corn drained and rinsed
  • 2 cups uncooked brown rice
  • 2 cups colby jack cheese

Toppings:

  • queso cheese
  • chopped cilantro
  • sour cream
  • diced avocado
  • salsa
  • hot sauce
  • diced green onions
  • shredded lettuce
  • red onion

Instructions

  • To your slow cooker add the chicken thighs, tomatoes with green chiles, chicken broth and taco seasoning.
  • Cover and cook on low for 3 hours.
  • After 3 hours add your black beans, corn and brown rice.
  • Cover and let cook another 3 hours.
  • Gently shred the chicken.
  • Top with the colby jack cheese and cover for 5 minutes until cheese is melted.
  • Top with your favorite toppings and serve!
Servings: 4 people