Crockpot Salsa Chicken Burrito Bowl

A bowl containing shredded chicken, white rice, black beans, guacamole, pico de gallo, shredded cheese, and a lime wedge, garnished with cilantro.

Crockpot Salsa Chicken Burrito Bowl

Make a flavorful chicken burrito bowl with crockpot salsa chicken, rice, black beans, and cheese. An easy meal prep dinner for busy nights!

Prep Time5

Cook Time3

Total Time3 5

Servings: servings

Calories: 479kcal

Author: Madison Wetherill

Ingredients

Salsa Chicken

1½ lbs. boneless skinless chicken breasts or boneless skinless thighs
10 oz. can Rotel or 1 cup other diced tomatoes with green chiles
1 cup salsa
2-3 tablespoons taco seasoning

For Bowls

2 cups cooked rice ⅔ uncooked rice
1 cup black beans 15 oz. can, drained, cooked and seasoned
½ cup guacamole
½ cup shredded cheese

Optional Toppings

lettuce, sour cream, diced tomatoes, chopped cilantro, lime wedges

Instructions

Place chicken breasts in crockpot. Pour Rotel and salsa over the chicken, then sprinkle taco seasoning over the top.
Cover the crockpot with its lid and cook on High for 3 hours.
Remove lid and use 2 forks to shred salsa chicken in crockpot, then stir to mix it with the sauce.
Serve in bowls over cooked rice with black beans, guacamole, cheese and any other chicken burrito toppings of your choice.

Notes

Nutrition as shown is for 1 chicken burrito bowl = 5 ounces salsa chicken, 1/2 cup cooked rice, 1/4 cup black beans, 2 tablespoons guacamole and 2 tablespoons shredded cheese.

Storing leftovers: Refrigerate leftover salsa chicken in a covered container for up to 5 days. The salsa chicken can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating individual servings.

Simple guacamole: If you want to make a "regular" guacamole, you can check out our recipe. But another great option is my super simple version. You need 1 avocado mashed up, a squeeze of lime, plus a spoon of salsa and a pinch of two of salt. Taste and adjust as needed!

Nutrition