These Slow Cooker Chicken Burrito Bowls are easy peasy to make. Just add everything to a Slow Cooker, and in a few hours dinner is done!
I love using my Slow Cooker in the summer. I mean who wants to turn on the stove when it’s 100 degrees outside! (That’s the current temp here in Southern Florida right now, whew!)
I’ve been looking for ways to jazz up my Taco Tuesday Night. So I decided to try something new by adding:
Chicken
Salsa
Black Beans
Corn
Onions
and my homemade Taco Seasoning to a Slow Cooker.
I did this a few times, testing it once on high for 4 hours and once on low for 8 hours (both worked perfectly).
At the very end just shred up the Chicken with a fork and mix everything together with a large spoon.
The result?
Absolute heaven in a bowl!
I paired this with Texmati Rice, but I’ve also substituted that with my Cilantro Lime Rice which is more like Chipotle style and super yummy!
Then topped the bowl with:
Tomatoes
Avocados
Cilantro
and
Lime Juice
But really you could add any of your favorite Taco toppings to this.
You don’t even have to put it in a bowl.
You could wrap this yummy goodness up in a burrito if you wanted.
If you try this Slow Cooker Chicken Burrito Bowls recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers friends!
Slow Cooker Chicken Burrito Bowls
Ingredients
- 1 1/2 lb Boneless Skinless Chicken Breasts
- 16 oz jar of Medium Salsa
- 10 oz bag of frozen Corn Kernels
- 15 oz can of Black Beans drained and rinsed
- 1/2 Sweet Onion chopped
- 1 Tbs Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Oregano
- 1 1/2 tsp Ground Cumin
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 4 cups of cooked Rice
Toppings of choice:
- Avocado
- Tomato
- Cheese
- Cilantro
- Lime Juice
Instructions
- Add Chicken, Salsa, Corn, Beans, and Onion to Slow Cooker.
- Combine Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper to a small bowl and mix well.
- Sprinkle seasoning over the ingredients in the Slow Cooker.
- Cover and cook on Low for 8 hours or High for 4 hours.
- Shred cooked Chicken and mix well.
- Add to bowls of Rice and top with your favorite toppings.
- Enjoy!
Courtney says
I’ve made this several times over the years and always turns out great! We serve it over rice with gourmet (brand) tortilla strips and crispy onion, sour cream, cheese and extra salsa. It is a great no fuss all in one meal.
Sara says
So glad you like it Courtney!
C. Sanders says
This was delicious! Full of flavor! Thanks for sharing!
Sara says
So glad you liked it!
Erin says
Does anyone know the nutritional info of this recipe? I’ve made it before and it’s super delicious. I’d love to have the nutrition information share with my friends!
Sara says
Hi Erin, I just added the nutritional info:)
Erin says
Thanks so much! This is awesome!
Janelle says
Tried and true! Love this recipe!!! Yummy!
I ate mine with a low-carb avocado tortilla! Perfect!
Sara says
Thank you for the great feedback Janelle! 🙂
Karly says
Yeah, these are perfection. There’s nothing I love more than a delicious crockpot meal! Cannot wait to try this recipe!
Sara says
I hope you like it as much as we did! 🙂