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–+ servings
Slow Cooker Chicken Burrito Bowls served in a white bowl topped with sour cream, avocado slices, shredded cheese, and fresh cilantro

Slow Cooker Chicken Burrito Bowls

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 480 kcal

Equipment

  • 6-quart slow cooker
  • Two forks (for shredding chicken)
  • Cutting board
  • Tongs
  • Measuring cups and spoons
  • Can opener

Ingredients
  

For the Slow Cooker

  • 2 lbs boneless skinless chicken thighs about 6-8 thighs
  • 1 can (28 oz) red enchilada sauce mild, medium, or hot depending on preference
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1.5 cups frozen corn kernels no need to thaw
  • 1 can (10 oz) diced tomatoes with green chiles such as Rotel, undrained
  • 1 cup chicken broth low sodium
  • 1.5 cups long-grain white rice rinsed under cold water
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper

For Serving (choose your favorites)

  • shredded Mexican cheese blend to taste
  • sour cream to taste
  • fresh cilantro chopped
  • avocado or guacamole sliced or scooped
  • lime wedges for squeezing
  • salsa or pico de gallo
  • pickled jalapeños optional, for heat
  • hot sauce optional

Instructions
 

  • Place the chicken thighs in an even layer in the bottom of a 6-quart slow cooker. Season with cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
  • Pour the enchilada sauce, chicken broth, and undrained diced tomatoes with green chiles over the seasoned chicken. Add the drained and rinsed black beans and pinto beans, and the frozen corn. Stir gently to combine everything around the chicken (no need to fully mix — just distribute).
  • Place the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is completely cooked through and very tender.
  • About 45-60 minutes before serving (if cooking on LOW) or 30-40 minutes before serving (if cooking on HIGH), remove the chicken thighs with tongs and set them on a cutting board. Add the rinsed rice to the slow cooker and stir well to submerge it in the liquid. Replace the lid and continue cooking.
  • While the rice cooks, shred the chicken using two forks. It should pull apart very easily. Return the shredded chicken to the slow cooker and stir it into the rice and sauce mixture.
  • Check the rice after 35-40 minutes — it should be tender and have absorbed most of the liquid. If the mixture looks too thick, stir in a splash of chicken broth. Taste and adjust seasoning with additional salt, cumin, or chili powder as needed.
  • Scoop into bowls and serve immediately with your choice of toppings: shredded cheese, sour cream, avocado, fresh cilantro, lime wedges, salsa, and hot sauce.

Notes

MEAL PREP: Store in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating to restore moisture. FREEZER: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat with a little broth stirred in. MAKE IT CREAMIER: Stir in one 8 oz block of softened cream cheese when you return the shredded chicken to the slow cooker. RICE TIMING IS KEY: Don't add rice too early or it will become mushy. Always add in the last 45-60 minutes on LOW or 30-40 minutes on HIGH. GREEN ENCHILADA SAUCE: Works beautifully as a swap for red — gives a brighter, tangier flavor profile.

Nutrition

Calories: 480kcalCarbohydrates: 52gProtein: 38gFat: 11gSodium: 890mgFiber: 9gSugar: 6g
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