Crockpot Shredded Chicken | Burrito Bowls

If you’ve been following along, you know I’m a big fan of meal prepping. Even if it’s cutting up fruit and veggies to have on standby or full-on meals available to grab, it’s extremely helpful. A great and easy way to cook up chicken all at once is using the crockpot. There are so many recipes and variations that you can do too. This week I was craving Mexican food, so I decided to make burrito bowls.



  • Chicken Breasts
  • Taco Seasoning
  • Rotel (I used mild)
  • Brown Rice
  • Black Beans
  • Southwestern Style Corn
  • Shredded Cheese (topping)
  • Sour Cream (topping)


  1. Place the chicken breasts (I used 4) on the bottom of crockpot
  2. Sprinkle packet of taco seasoning on top
  3. Pour can of Rotel over chicken
  4. Cook on high for 4 hours / Low for 8 hours
  5. Once cooked, use 2 forks to shred chicken
  6. Rinse black beans and drain, then pour into crockpot
  7. Drain corn and pour into crockpot
  8. Mix together chicken, corn, and beans
  9. Cook brown rice (I used the microwavable kind which makes it even easier)
  10. Divide out the rice into containers, then put the chicken mixture on top


  • Make sure everything has cooled before putting in fridge
  • When ready to eat, heat up in the microwave – usually about 2 mins or so
  • Add whatever toppings you’d like! I had sour cream and cheese already, so I just used that. But more salsa and lettuce would be great too.

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