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Crockpot Chicken Burrito Bowls

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup uncooked long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup shredded cheddar or Mexican blend cheese
  • ½ cup chopped fresh cilantro
  • Juice of 1 lime
  • Optional toppings: avocado, sour cream, salsa, jalapenos

Instructions
 

  • Prepare the crockpot by lightly spraying it with cooking spray.
  • Place the chicken breasts at the bottom of the crockpot.
  • Add rice, black beans, corn, diced tomatoes, onion, and garlic on top of the chicken.
  • Pour chicken broth over the ingredients.
  • Sprinkle chili powder, cumin, paprika, salt, and black pepper evenly over the top.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and rice is tender.
  • Remove chicken and shred it using two forks. Return shredded chicken to the crockpot and stir everything together.
  • Add shredded cheese and cover for 5-10 minutes until melted.
  • Stir in fresh cilantro and lime juice just before serving.