Why You’ll Love Slow Cooker Chicken Burrito Bowl Recipe
This recipe is the perfect blend of convenience and flavor. The slow cooker does all the work, infusing the chicken with spices and keeping it juicy and tender. It’s a family-friendly, customizable meal—everyone can add their favorite toppings. Plus, it’s great for meal prep and leftovers, making busy weeknights a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Black beans, drained and rinsed
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Corn kernels (fresh, canned, or frozen)
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Salsa or diced tomatoes with green chilies
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Uncooked long-grain rice
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Chicken broth
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Taco seasoning or a blend of chili powder, cumin, paprika, and garlic powder
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Salt and pepper to taste
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Optional toppings: shredded cheese, sour cream, avocado, cilantro, jalapeños, lime wedges
Directions
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Place chicken breasts in the bottom of your slow cooker.
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Add black beans, corn, salsa (or tomatoes), rice, chicken broth, and taco seasoning. Stir gently to combine.
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Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is cooked through and rice is tender.
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Remove chicken, shred with two forks, and return to the slow cooker. Stir to mix everything together.
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Taste and adjust seasoning as needed.
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Serve in bowls and add your favorite toppings.
Servings and timing
Serves 6.
Preparation time: 10 minutes
Cooking time: 5–6 hours on low or 3–4 hours on high
Total time: 5–6 hours (low) or 3–4 hours (high)
Variations
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Low-Carb: Swap rice for cauliflower rice and add it in during the last 30 minutes of cooking.
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Extra Heat: Add diced jalapeños or a pinch of cayenne pepper.
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Different Protein: Try with shredded beef, pork, or even turkey.
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Veggie Boost: Add bell peppers, zucchini, or spinach during the last hour of cooking.
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Cheesy Version: Stir in shredded cheese just before serving for a creamy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to restore moisture.
FAQs
Can I use cooked rice instead of uncooked?
Yes, but add it in during the last 30 minutes so it doesn’t get mushy.
Can I use frozen chicken?
Yes, but increase the cooking time and make sure it reaches a safe internal temperature.
Do I need to stir while cooking?
No, the slow cooker will cook evenly without stirring.
Can I use brown rice?
Yes, but it will require a longer cooking time—check for doneness before serving.
Can I make it dairy-free?
Yes, just skip dairy toppings like cheese and sour cream.
What toppings go best?
Avocado, cilantro, cheese, sour cream, salsa, and lime juice are all great.
Can I make this spicy?
Add hot sauce, chili flakes, or extra jalapeños for more heat.
Can I use chicken thighs?
Yes, they stay extra tender and flavorful in the slow cooker.
Does the rice overcook?
Not if you stick to the recommended cook time and liquid ratio.
Can I double the recipe?
Yes, just make sure your slow cooker can handle the volume and adjust cooking time slightly.
Conclusion
Slow cooker chicken burrito bowls are a delicious, hands-off way to enjoy a Tex-Mex favorite without the hassle of assembling individual burritos. With tender chicken, flavorful rice, and all your favorite toppings, it’s a meal that’s both satisfying and simple—perfect for busy nights or make-ahead lunches.
Slow Cooker Chicken Burrito Bowl
A flavorful, hands-off meal with tender shredded chicken, rice, beans, and all your favorite burrito toppings — made right in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/2 cups chicken broth
- 1 packet (1 oz) taco seasoning or homemade equivalent
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- For serving (optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
- Sliced avocado
- Salsa or hot sauce
Instructions
- Place chicken in the bottom of the slow cooker.
- Sprinkle with taco seasoning, garlic powder, onion powder, salt, and pepper.
- Add rice, black beans, corn, diced tomatoes (with liquid), and chicken broth. Stir gently to combine.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked and rice is tender.
- Remove chicken, shred with two forks, and return to the slow cooker. Stir to mix evenly.
- Serve in bowls with desired toppings.
Notes
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- You can swap black beans for pinto beans or add both.
- Leftovers store well in the fridge for up to 4 days or freezer for up to 2 months.
