Slow Cooker Chicken Burrito Bowl

This Slow Cooker Chicken Burrito Bowl is the perfect blend of juicy chicken, savory spices, and wholesome ingredients. Whether you’re looking for an easy dinner for the family or a meal prep option, this recipe will satisfy your cravings without the hassle. With the slow cooker doing most of the work, you can relax and enjoy the comforting flavors of seasoned chicken, beans, corn, and rice. It’s a versatile dish that allows you to customize with your favorite toppings, making it ideal for a taco night, meal prepping, or a casual dinner party. Serve it with a dollop of sour cream, shredded cheese, and a sprinkle of cilantro, and you’ve got a hearty, satisfying meal that everyone will love.

Why You’ll Love This Recipe

  1. Effortless: With just a few simple ingredients, this meal practically cooks itself in the slow cooker.
  2. Healthy & Wholesome: Packed with chicken, brown rice, beans, and veggies, this is a nutrient-dense meal that’s both filling and balanced.
  3. Customizable: Choose your favorite toppings such as salsa, avocado, and sour cream, or mix in extra veggies to suit your preferences.
  4. Perfect for Meal Prep: Make a big batch to enjoy throughout the week – it stores and reheats well.
  5. Budget-Friendly: Chicken breasts or thighs, rice, beans, and corn are all inexpensive ingredients that go a long way.

Ingredients

  • Boneless, skinless chicken breasts or thighs (or a mix)
  • Diced tomatoes
  • Low-sodium chicken broth
  • Chili powder
  • Salt
  • Ground cumin
  • Black beans (drained and rinsed)
  • Uncooked brown rice
  • Frozen corn kernels
  • Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Variations

  • Protein Variations: Use ground beef, turkey, or a vegetarian protein like tofu or tempeh instead of chicken.
  • Rice: Swap the brown rice for white rice or quinoa for a different base.
  • Extra Veggies: Add bell peppers, onions, or zucchini for more flavor and texture.
  • Spicier Version: Add jalapeños or extra chili powder to increase the heat.
  • Low-Carb Option: Serve the chicken mixture over lettuce instead of rice for a lighter, low-carb version.

How to Make the Recipe

Step 1

Place the chicken breasts or thighs at the bottom of your slow cooker.

Step 2

Add the diced tomatoes (with juice), chicken broth, chili powder, salt, and cumin over the chicken.

Step 3

Add the black beans, uncooked brown rice, and frozen corn to the slow cooker, stirring to combine.

Step 4

Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shreds.

Step 5

Once cooked, shred the chicken with two forks directly in the slow cooker and stir everything together to combine the flavors.

Step 6

Serve the chicken mixture over bowls of rice or lettuce, and top with your favorite toppings like shredded cheese, avocado, and salsa.

Tips for Making the Recipe

  • Adjust the Liquid: If the mixture seems too thick, add more chicken broth to reach your desired consistency.
  • Rice Consistency: Make sure the rice is fully cooked before serving. If the rice is too firm, add a little extra broth and cook for an additional 30 minutes.
  • Shred Chicken Easily: For an easier shredding process, use a hand mixer to shred the chicken in the slow cooker.
  • Toppings: Get creative with your toppings – try guacamole, cilantro-lime rice, or hot sauce for extra flavor.

How to Serve

Serve your Slow Cooker Chicken Burrito Bowls in individual bowls, and top with shredded cheese, sour cream, salsa, hot sauce, chopped cilantro, and diced avocado. These bowls are perfect as a standalone meal or served with a side of tortilla chips or Mexican-style street corn for an added treat.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken burrito bowl in an airtight container in the refrigerator for up to 3-4 days.

Freezing

This recipe freezes well! Let the chicken and rice mixture cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.

Reheating

Reheat leftovers in the microwave or on the stovetop. You may want to add a splash of chicken broth to loosen the rice and chicken mixture when reheating.

FAQs

1. Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs. Just add an extra hour to the cooking time if using frozen meat.

2. Can I use white rice instead of brown rice?

Yes, white rice can be substituted, but it may cook more quickly. You’ll want to reduce the cooking time slightly to prevent it from becoming too soft.

3. Can I add more vegetables to this recipe?

Absolutely! Bell peppers, onions, and even spinach are great additions to this dish.

4. How can I make this spicier?

Add more chili powder, cayenne pepper, or a few slices of jalapeños to kick up the heat.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

6. Can I make this recipe in the Instant Pot?

Yes, use the “Pressure Cook” function for about 20 minutes, then shred the chicken once it’s done. Make sure the rice is cooked separately if you use an Instant Pot.

7. Can I use different beans?

Yes, you can swap the black beans with pinto beans or kidney beans for a different flavor.

8. Can I make this vegetarian?

Yes, substitute the chicken with a plant-based protein or add more beans and vegetables for a hearty vegetarian version.

9. Can I freeze this dish?

Yes, this dish freezes well. Let it cool completely before transferring it to an airtight container for freezing.

10. How do I reheat this meal?

Reheat in the microwave or on the stovetop, adding extra chicken broth as needed to maintain moisture.

Conclusion

The Slow Cooker Chicken Burrito Bowl is a convenient, flavorful, and customizable dish that’s perfect for any occasion. With minimal prep and a simple cooking process, it’s the ultimate set-and-forget meal that’s sure to become a staple in your recipe rotation. Whether you’re feeding a crowd or prepping meals for the week, this dish is guaranteed to please everyone at the table. Plus, the variety of toppings and ingredient substitutions allows you to make this recipe your own. Enjoy the rich, savory flavors and the satisfaction of a hearty, wholesome meal!

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Slow Cooker Chicken Burrito Bowl


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  • Author: Lina Judi
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This easy and flavorful Slow Cooker Chicken Burrito Bowl is the perfect weeknight dinner. Tender chicken, black beans, brown rice, and corn cook together in a savory blend of spices. Top with your favorite toppings for a customizable, delicious meal.


Ingredients

Scale
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, chicken thighs, or a mix

  • 1 (14.5-ounce) can diced tomatoes

  • 1 cup low-sodium chicken broth (plus more as needed)

  • 2 teaspoons chili powder

  • 2 teaspoons salt

  • 1 teaspoon ground cumin

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup uncooked brown rice

  • 1 cup frozen corn kernels

Optional toppings:

  • Shredded cheese

  • Chopped cilantro

  • Sour cream

  • Diced avocado

  • Salsa

  • Hot sauce

  • Diced green onions

  • Shredded lettuce


Instructions

  • Prepare the Slow Cooker: Place the chicken breasts (or thighs) in the bottom of your slow cooker.

  • Add the Ingredients: Add the diced tomatoes, chicken broth, chili powder, salt, cumin, black beans, brown rice, and frozen corn. Stir to combine.

  • Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.

  • Shred the Chicken: Once cooked, remove the chicken from the slow cooker, shred it using two forks, and return it to the slow cooker.

  • Serve: Stir the shredded chicken into the rice and beans mixture. Serve hot in bowls, topped with your choice of shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, green onions, and shredded lettuce.

  • Adjust Consistency: If the mixture seems too thick, add a little more chicken broth to reach your desired consistency.

Notes

  • You can substitute white rice if preferred, though brown rice gives a heartier texture.

  • Add extra chili powder or hot sauce if you prefer a spicier dish.

  • This recipe can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.

  • For a vegetarian option, skip the chicken and add more beans and veggies like bell peppers or zucchini.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican

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