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Foolproof Crockpot Chicken Burrito Bowls

Tender, seasoned shredded chicken made effortlessly in the slow cooker, served over rice with fresh toppings for a customizable, crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 15 oz can diced tomatoes with green chiles (e.g., Rotel), undrained
  • 1 cup chicken broth low sodium
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked rice white, brown, or cauliflower
  • Toppings: shredded lettuce diced tomatoes, shredded cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges

Equipment

  • Crockpot or slow cooker (6-quart or larger)
  • mixing bowl
  • measuring spoons
  • fork or tongs
  • cutting board
  • knife
  • rice cooker or pot

Method
 

  1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Place chicken in the crockpot in a single layer. Sprinkle the spice mixture evenly over the chicken.
  3. Pour the undrained diced tomatoes with green chiles and chicken broth around the chicken (not directly on top to keep the spices from washing off).
  4. Cover and cook on high for 4 hours or low for 6-8 hours, until chicken shreds easily with a fork.
  5. Carefully remove chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  6. Return shredded chicken to the crockpot, stir into the cooking liquid, and let it sit on warm for 10 minutes to absorb flavor.
  7. Serve chicken over cooked rice and add desired toppings.

Notes

Storage: Keep chicken and rice separately in airtight containers in the fridge for up to 4 days. For meal prep, divide into bowls with toppings stored separately. To freeze: cool chicken completely, store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently.