Crockpot Chicken Burrito Bowls

I’m always looking for easy dinner ideas and crockpot chicken burrito bowls are a favorite for my family. The chicken gets thrown in the crockpot in the morning and at the end of the day there’s very little work to do to get dinner on the table. And since the bowls can be customized for each person, there are no complaints from the peanut gallery!

To make these easy chicken burrito bowls, you’ll need

thawed or frozen chicken breasts {I plan on at least one chicken breast per person}

one 8-12 ounce jar of salsa, mild or medium

white or brown rice

1-2 yellow onions

1-2 green peppers

1/2 tablespoon butter or olive oil

1-2 cans of mexican style corn

shredded mexican or mozzarella cheese

storebought or homemade guacamole

Place the chicken and salsa in the crockpot and cook on low all day until the chicken is completely cooked and tender. Shred the chicken breasts with two forks, stirring a couple of tablespoons of the salsa mixture into the chicken to keep it moist.

Cook the rice according to package instructions. While that’s cooking, slice the onions and green peppers and saute in the olive oil until tender and slightly browned. Heat the mexican style corn in the microwave or on the stovetop then place each ingredient in a dish and allow everyone to serve their own burrito bowls, adding the toppings they like.

Add other ingredients as desired. Pinto or black beans, sour cream, and shredded lettuce are all great additions.