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Crockpot Salsa Chicken Burrito Bowl

A comforting and effortless meal made with tender chicken, vibrant salsa, and customizable toppings, all cooked in a slow cooker for a family-friendly dinner.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless skinless chicken breasts or thighs Use thighs for a richer flavor.
  • 10 oz can Rotel or 1 cup diced tomatoes with green chiles
  • 1 cup salsa Adjust spiciness according to preference.
  • 2-3 tablespoons taco seasoning To taste.
  • 2 cups cooked rice To serve as base.
  • 1 cup black beans, drained and cooked
  • 0.5 cup guacamole For topping.
  • 0.5 cup shredded cheese Use your choice of cheese.
Optional toppings
  • 1 cup lettuce Shredded.
  • 1 cup sour cream For serving.
  • 1 cup diced tomatoes
  • 1 cup chopped cilantro
  • 2 pieces lime wedges For garnish.

Method
 

Cooking
  1. Place the chicken breasts in the crockpot.
  2. Pour the Rotel and salsa over the chicken, then sprinkle the taco seasoning evenly on top.
  3. Cover the crockpot with its lid and set it to cook on High for 3 hours.
  4. Once the cooking time is up, remove the lid and use two forks to shred the salsa chicken directly in the crockpot. Stir to combine with the sauce.
  5. Serve the shredded chicken in bowls over a bed of cooked rice, topped with black beans, guacamole, cheese, and any other favorite toppings.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm them up in the microwave or on the stovetop.