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Crockpot Shredded Chicken Burrito Bowls - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • Salsa: 2 cups (mild, medium, or hot)
  • Tomato sauce: 1 cup (or crushed tomatoes)
  • Chicken broth: 1/2 cup (low-sodium)
  • Black beans: 1 can (15 oz), drained and rinsed
  • Corn: 1 cup frozen or 1 can (drained)
  • Onion: 1 small, diced
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Chipotle chili powder or smoked paprika: 1 teaspoon
  • Cumin: 2 teaspoons
  • Oregano: 1 teaspoon
  • Salt and black pepper
  • Lime: 1 to 2, for finishing
  • Cooked rice: white, brown, or cauliflower rice
  • Toppings (choose your favorites): shredded cheese, avocado or guacamole, salsa, pico de gallo, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños, shredded lettuce, hot sauce

Method
 

  1. Layer the base: Add onion, garlic, salsa, tomato sauce, and chicken broth to the crockpot. Stir in cumin, oregano, chipotle or smoked paprika, 1 teaspoon salt, and a few grinds of pepper.
  2. Add chicken: Nestle the chicken breasts or thighs into the sauce so they’re mostly submerged.
  3. Cook low and slow: Cover and cook on Low for 4–6 hours (best for tenderness) or on High for 2.5–3.5 hours, until the chicken shreds easily with two forks.
  4. Add beans and corn: About 30 minutes before serving, stir in the black beans and corn. Taste and adjust seasoning—add more salt, pepper, or chipotle for heat.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the chicken to the crockpot and stir to coat in sauce.
  6. Finish with lime: Squeeze in the juice of 1 lime. This brightens the flavors. Add more to taste.
  7. Build your bowls: Spoon chicken mixture over warm rice. Top with cheese, avocado, pico, sour cream, cilantro, jalapeños—whatever you like. A drizzle of hot sauce is great here.