Name: Slow Cooker Chicken Burrito Bowl
Prep time: 10 min
Cook time: PT-483889H58M59S
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 2 chicken breasts (or 4 boneless thighs); 1 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; 1 cup uncooked long-grain rice (jasmine or basmati); 1 ¾ cups chicken broth; 1 can (15 oz) black beans, drained & rinsed; 1 cup fire-roasted corn (frozen or canned); 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 1 tbsp tomato paste (optional, for richer flavor); ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges

Jump to Recipe·Print Recipe

This Slow Cooker Chicken Burrito Bowl is a flavorful, set-it-and-forget-it meal that combines tender shredded chicken, rice, beans, and bold Mexican flavors. Made entirely in the slow cooker, it’s a perfect meal for those busy days when I want something delicious with minimal effort. The combination of spices and ingredients makes this dish incredibly satisfying and full of flavor, and the toppings are completely customizable to fit my mood.

Ingredients

For the Chicken:

2 chicken breasts (or 4 boneless thighs)

1 tsp chili powder

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

For the Burrito Bowl:

1 cup uncooked long-grain rice (jasmine or basmati)

1 ¾ cups chicken broth

1 can (15 oz) black beans, drained & rinsed

1 cup fire-roasted corn (frozen or canned)

1 can (10 oz) diced tomatoes with green chilies (like Rotel)

1 tbsp tomato paste (optional, for richer flavor)

½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

2 tbsp fresh cilantro, chopped

1 lime, cut into wedges

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

Directions

Layer the Ingredients:

I start by adding the chicken breasts to the slow cooker. Then, I sprinkle the chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper over the chicken. Next, I pour in the black beans, corn, diced tomatoes, and chicken broth, giving everything a slight stir.

Cook the Chicken:

I cover the slow cooker and cook the mixture on LOW for 6 hours or HIGH for 3-4 hours until the chicken becomes tender and easily shreds.

Shred the Chicken:

After the chicken is fully cooked, I take it out and shred it using two forks. Then, I return the shredded chicken to the slow cooker, mixing it back into the flavorful broth and vegetables.

Cook the Rice:

Now, I stir in the uncooked rice, cover the slow cooker again, and cook on LOW for another 30-40 minutes until the rice is tender and the liquid has been absorbed.

Melt the Cheese & Serve:

Once the rice is cooked, I sprinkle the shredded cheese over the top of the burrito bowl mixture. I cover it again for about 5 minutes to allow the cheese to melt. Finally, I garnish with freshly chopped cilantro and serve with lime wedges on the side.

Servings and Timing

Servings: 4-6

Prep Time: 10 minutes

Cook Time: 4-6 hours (depending on slow cooker settings)

Variations

I love switching things up with toppings! Here are some ideas:

Avocado or Guacamole – For a creamy texture and extra flavor.

Sour Cream or Greek Yogurt – A cool and tangy addition.

Sliced Jalapeños – For a spicy kick.

Diced Red Onion or Salsa – To add some freshness and zest.

Crushed Tortilla Chips – For an added crunch.

Storage/Reheating

I store any leftover chicken burrito bowl in an airtight container in the fridge for up to 3-4 days. When it’s time to eat, I simply reheat it in the microwave until hot. The flavors often intensify overnight, so it’s great for leftovers!

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, I can use frozen chicken breasts, but I’ll need to cook it on the LOW setting for around 7-8 hours or on HIGH for 4-5 hours to ensure the chicken cooks thoroughly.

Can I use brown rice instead of white rice?

I can use brown rice, but I’ll need to increase the cooking time and liquid amount since brown rice requires more time to cook. I’d recommend cooking it on LOW for 6 hours or HIGH for 4 hours and adding an extra ¼ cup of chicken broth.

Can I make this recipe ahead of time?

Absolutely! I can prep everything and store it in the slow cooker insert in the fridge overnight. In the morning, I just plug it in and let it cook.

What toppings are best for this burrito bowl?

I love adding fresh toppings like avocado, sour cream, cilantro, and a squeeze of lime. I can also add salsa, shredded cheese, or sliced jalapeños for more flavor.

Can I freeze leftovers?

Yes, I can freeze the chicken burrito bowl for up to 2-3 months. Just make sure to store it in a freezer-safe container. When I’m ready to eat it, I’ll thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Conclusion

This Slow Cooker Chicken Burrito Bowl is an easy and flavorful meal that’s perfect for busy days or meal prepping. It’s customizable, filling, and made with simple ingredients. Whether I’m serving it for dinner or saving it for leftovers, this dish is always a winner.

Recipe:

Slow Cooker Chicken Burrito Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Slow Cooker Chicken Burrito Bowl is a flavorful, easy-to-make dish that combines tender shredded chicken, rice, beans, and zesty Mexican spices. Perfect for meal prep, this dish is customizable with your favorite toppings like avocado, sour cream, or lime. Cooked in a slow cooker, it’s a convenient and satisfying meal for busy days.

Total Time: 4 hours 10 minutes (on LOW setting)
Yield: 4-6 servings

Instructions

Layer the Ingredients: Add chicken breasts to the slow cooker. Sprinkle chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper over the chicken. Add black beans, corn, diced tomatoes, and chicken broth. Stir gently.
Cook the Chicken: Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken shreds easily.
Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Mix it into the broth and vegetables.
Cook the Rice: Stir in uncooked rice, cover, and cook on LOW for 30-40 minutes, until rice is tender and liquid is absorbed.
Melt the Cheese & Serve: Sprinkle shredded cheese over the rice mixture. Cover for 5 minutes to melt the cheese. Garnish with chopped cilantro and serve with lime wedges.