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Slow Cooker Chicken Burrito Bowl

Slow cooker chicken burrito bowl features tender salsa-seasoned chicken with black beans and corn, served over fluffy rice. Add cheddar, avocado, sour cream, and lime wedges for a hearty bowl with fresh, creamy toppings.
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Prep Time 15 minutes
Cook Time 5 hours 48 minutes
Resting 5 minutes
Total Time 6 hours 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 jar (16 oz) salsa
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.75 tsp kosher salt
  • 2 lb chicken thighs boneless, skinless
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
For the rice
  • 2.25 cup water
  • 1.5 cup long-grain white rice
  • 0.5 tsp kosher salt
For serving
  • 1 cup cheddar cheese shredded
  • 1 avocado medium, diced
  • 0.5 cup sour cream
  • 1 lime cut into wedges

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chicken
  1. Stir the salsa, cumin, chili powder, and salt together in a 6-quart slow cooker.
  2. Add the chicken and turn to coat.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  4. Shred the chicken in the cooker with two forks, then stir in the black beans and frozen corn.
  5. Cover and cook on HIGH for 20 to 30 minutes, until hot.
Cook the rice
  1. Bring the water, rice, and salt to a boil in a 2-quart saucepan.
  2. Cover and simmer over low heat for 15 to 18 minutes, until the water is absorbed.
  3. Remove from the heat and let stand, covered, for 5 minutes.
Assemble the bowls
  1. Fluff the rice with a fork and divide it among six bowls.
  2. Top the rice with the chicken mixture, cheddar, avocado, and sour cream.
  3. Serve with lime wedges.

Notes

For tender chicken, shred it directly in the cooker before stirring in the beans and corn. Refrigerate leftovers for 3 to 4 days; the chicken mixture and rice can be frozen, preferably stored separately from the toppings. For a dairy-free bowl, omit the cheddar and sour cream or use dairy-free alternatives.