Slow Cooker Chicken Burrito Bowl



  • 34 Chicken Breasts
  • 2 cups chicken broth
  • 1 15 oz can of diced tomatoes
  • 1 14 oz can of black beans
  • 2 1/2 cups instant rice (brown or white)
  • 1 1 oz package Taco Seasoning
  • Salt & Pepper
  • 2 cups shredded cheese


  1. Place chicken breasts in slow cooker.
  2. Pour chicken broth over chicken breasts and stir in canned tomatoes and taco seasoning
  3. Cook on low for about 4 hours in the slow cooker
  4. Stir in instant rice and black beans.
  5. Let cook 30-45 minutes on high, or until rice is tender.
  6. Shred the chicken in the slow cooker before topping with cheese and let cook a few minutes longer until cheese is melted.
  7. Serve with fresh tomatoes, sour cream, guacamole in a bowl or in a tortilla shell