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Crockpot Salsa Chicken Burrito Bowl

Crockpot Salsa Chicken Burrito Bowl with smoky, tangy slow-cooker salsa chicken that shreds into juicy bites. Serve it over fluffy white rice with black beans, corn, and fresh toppings for an easy Tex-Mex meal-prep bowl.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken breasts
  • 16 oz chunky salsa (medium heat)
  • 1 packet (1 oz) taco seasoning
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 cup chicken broth
  • 1 tbsp lime juice
For the Bowls
  • 3 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado, sliced
  • 0.5 cup pico de gallo or diced tomatoes
  • 0.25 cup sour cream
  • 2 tbsp chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • 1 slow cooker

Method
 

Season and coat the chicken
  1. Season the chicken breasts evenly with taco seasoning, ground cumin, and smoked paprika before adding them to the slow cooker, so every piece has visible spice coverage.
  2. Place the chicken breasts in the slow cooker and pour the chunky salsa and chicken broth over the top, then spread the mixture so the chicken is evenly coated.
Slow cook until shreddable
  1. Cover and cook on Low for 6 hours (or High for 3–3.5 hours) until the chicken shreds easily with a fork, with the surface looking moist and saucy.
Shred and thicken the sauce
  1. Remove the chicken to a cutting board, shred with two forks into bite-size pieces, then return it to the slow cooker and stir to coat in the salsa sauce.
  2. Stir in the lime juice, then cover and cook on Low for an additional 10 minutes so the shredded chicken soaks up more flavor.
Assemble the burrito bowls
  1. Divide the cooked white rice among bowls as the base, then layer black beans and corn over the rice.
  2. Spoon the salsa chicken over each bowl, then top with shredded Monterey Jack cheese, sliced avocado, and pico de gallo (or diced tomatoes).
  3. Finish each bowl with a dollop of sour cream, sprinkle chopped cilantro over the top, and serve with lime wedges on the side.

Notes

Pro tip: shred the chicken back in the slow cooker so it reabsorbs the salsa sauce and stays juicy; if the sauce looks too thin, keep it covered on Low for 10–20 extra minutes. Refrigerate leftovers in an airtight container up to 4 days; freeze the chicken mixture only up to 3 months, and reheat in the microwave or on the stove. For a lighter option, swap sour cream for plain Greek yogurt for similar tang with extra protein.