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Slow cooker chicken taco burrito bowls are a fuss-free, minimal prep & ingredients, and a family favorite dinner recipe. Cheesy chicken taco meat is made in the slow cooker! Create your very own burrito bowl, at a fraction of the cost of take-out, right at home. Cheesy chicken taco meat served over some cilantro lime rice and topped with avocado, sour cream, green onions, and whatever else you want | www.togetherasfamily.com #chickenrecipes #tacorecipes #tacos #slowcookerrecipes #crockpotrecipes #burritobowls

Slow Cooker Chicken Taco Burrito Bowls

Slow cooker chicken taco burrito bowls are a fuss-free, minimal prep & ingredients, and a family favorite dinner recipe. Create your very own burrito bowl, at a fraction of the cost of take-out, right at home. Cheesy chicken taco meat served over cilantro lime rice and topped with avocado, sour cream, green onions, and whatever else you want.
Course Main Course
Cuisine Mexican
Keyword burrito bowls, chicken taco, crock pot, slow cooker
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 8 burrito bowls
Author Jessica - Together as Family

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 jar (16 oz) salsa (equivalent to 2 cups)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 1 1/2 cups frozen corn
  • 1-2 cups shredded cheese (any variety)
  • rice of choice and taco toppings for serving

Instructions

  1. Spray the inside of a slow cooker with cooking spray.
  2. Lay chicken breasts in bottom of slow cooker. Sprinkle the salt, cumin, garlic powder, and chili powder on the chicken and rub it in, making sure the chicken is coated in the spices.

  3. Add the salsa, black beans, and frozen corn. Give it a stir to combine everything. Cover and let cook on low heat for 6-8 hours.

  4. Once cooked, use two forks to shred the chicken in the slow cooker. Give it a stir to combine everything together. Sprinkle cheese over it and cover with the lid. Let sit for about 5 minutes (keep it on the warm setting) so the cheese can melt. 

  5. Serve a scoop of chicken burrito filling over some rice and top with all your favorite taco toppings. The chicken mixture produces liquid as it cooks so serve with a slotted spoon. 

Recipe Notes

I would highly recommend shredding your own cheese for this recipe. The pre-shredded bagged cheeses contain a powder to help it not clump together. Which results it not melting as smoothly and quickly. 

 

Use a hot salsa if you want some heat or add some cayenne pepper along with the other spices. 

 

Use as much or as little cheese as you want. I use closer to 1 cup of shredded cheese when I make these but use 2 cups if you want it really cheesy!