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Slow Cooker Chicken Burrito Bowl

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This Slow Cooker Chicken Burrito Bowl is an easy, flavor-packed meal with tender shredded chicken, beans, rice, and bold Mexican spices. Perfect for busy weeknights or meal prep, this one-pot dish is a crowd-pleaser that can be customized with your favorite toppings!

Why You’ll Love This Recipe

  • Hands-Off Cooking – Let the slow cooker do all the work!
  • Flavorful & Filling – Loaded with seasoned chicken, rice, and beans.
  • Customizable – Top with avocado, cheese, sour cream, or fresh cilantro.
  • Perfect for Meal Prep – Make ahead and enjoy throughout the week.
  • One-Pot Meal – Minimal cleanup required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Base:

  • Boneless, skinless chicken breasts (or thighs)
  • Chicken broth
  • Diced tomatoes (canned, with juice)
  • Black beans (drained and rinsed)
  • Corn (frozen or canned)
  • Onion (diced)
  • Bell peppers (chopped)
  • Uncooked long-grain white rice (or brown rice)

Seasonings & Spices:

  • Chili powder
  • Cumin
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt & black pepper

Optional Toppings:

  • Shredded cheese
  • Avocado or guacamole
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Lime wedges
  • Jalapeños

Directions

Slow Cook the Chicken:

  1. Layer Ingredients – In a slow cooker, add chicken, broth, diced tomatoes, black beans, corn, onion, and bell peppers.
  2. Season the Chicken – Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the top.
  3. Cook Low & Slow – Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.

Add the Rice & Finish:

  1. Shred the Chicken – Remove chicken, shred with two forks, then return to the slow cooker.
  2. Stir in Rice – Add uncooked rice, stir, and cover. Cook for an additional 30-40 minutes until rice is tender.
  3. Taste & Adjust – Add more seasoning or a squeeze of lime juice for extra flavor.

Serve & Enjoy:

  1. Assemble the Bowls – Spoon the chicken and rice mixture into bowls.
  2. Add Toppings – Garnish with cheese, avocado, sour cream, and fresh cilantro.
  3. Serve Warm – Enjoy as is or wrap in a tortilla for burritos!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH) + 30-40 minutes for rice
  • Total Time: 7-8 hours (slow cooker does the work!)

Variations

  • Low-Carb Option – Skip the rice and serve with cauliflower rice.
  • Spicy Version – Add diced jalapeños or a dash of hot sauce.
  • Cheesy Burrito Bowl – Stir in shredded cheddar or Monterey Jack cheese before serving.
  • Extra Protein – Add an extra can of black beans or pinto beans.
  • Instant Pot Version – Cook on HIGH pressure for 15 minutes, then stir in cooked rice.

Storage/Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm in the microwave or stovetop with a splash of broth to prevent drying out.

FAQs

Can I use pre-cooked rice?

Yes! Stir in cooked rice at the end instead of raw rice.

What’s the best chicken to use?

Boneless, skinless chicken thighs stay extra juicy, but chicken breasts work well too.

Can I make this vegetarian?

Yes! Skip the chicken and add extra beans or tofu.

How do I prevent mushy rice?

Use long-grain rice and add it towards the end of cooking.

Can I use brown rice?

Yes! Add it at the beginning with the chicken, as it takes longer to cook.

What can I serve with this?

Try it with tortilla chips, a side salad, or warm tortillas for tacos or burritos.

Can I make this in an Instant Pot?

Yes! Cook chicken, beans, and tomatoes on HIGH pressure for 15 minutes, then stir in cooked rice before serving.

How can I make this extra creamy?

Stir in a little sour cream or shredded cheese before serving.

Can I use frozen chicken?

Yes! Increase the cook time by about 1 hour on LOW.

Can I double this recipe?

Yes! Just make sure your slow cooker is large enough (6-quart or bigger).

Conclusion

This Slow Cooker Chicken Burrito Bowl is a delicious, hands-off meal that’s perfect for busy nights! With tender chicken, hearty beans, and zesty seasonings, it’s a satisfying dish that everyone will love. Try it today and customize it with your favorite toppings!

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Slow Cooker Chicken Burrito Bowl

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This Slow Cooker Chicken Burrito Bowl is a set-it-and-forget-it meal, packed with juicy shredded chicken, rice, beans, and a flavorful taco-seasoned broth. Just toss everything into your slow cooker, and you’ll have a healthy, protein-packed burrito bowl ready to serve!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours (low) / 3-4 hours (high)
  • Total Time: 6-7 hours
  • Yield: 4–6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  • 1 cup salsa (mild, medium, or hot)
  • 1 ½ cups low-sodium chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Rice:

  • 1 cup long-grain white or brown rice (uncooked)

For Toppings (Optional):

  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Avocado or guacamole
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Diced tomatoes
  • Jalapeños
  • Tortilla chips or strips

 

Instructions

Step 1: Assemble Ingredients in the Slow Cooker

  1. Layer Ingredients:

    • Add chicken breasts to the bottom of the slow cooker.
    • Pour in black beans, corn, diced tomatoes, salsa, and chicken broth.
    • Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the top.
    • Squeeze in lime juice.

  2. Cook:

    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.

Step 2: Add the Rice

  1. Shred Chicken:

    • Remove the chicken from the slow cooker and shred with two forks.

  2. Cook the Rice in the Slow Cooker:

    • Stir in uncooked rice, then add the shredded chicken back into the slow cooker.
    • Cover and cook on HIGH for 30-40 minutes, or until the rice is tender. (Check occasionally and stir to prevent sticking.)

Step 3: Serve & Top

  1. Scoop into bowls and top with your favorite toppings like cheese, avocado, sour cream, and fresh cilantro.
  2. Enjoy!

 

Notes

  • Want it spicier? Add ½ teaspoon cayenne pepper or a diced jalapeño.
  • Prefer a shortcut? Use microwaveable rice instead of cooking it in the slow cooker—just mix it in at the end.
  • Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.

 

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