Slow Cooker Chicken Burrito Bowl

🎉 Introduction
If you’re looking for a meal that’s hearty, customizable, and loaded with flavor, this Slow Cooker Chicken Burrito Bowl is the answer. It’s a fuss-free recipe where juicy chicken, beans, corn, salsa, and spices simmer slowly until tender, then served over fluffy rice and topped with fresh avocado, lime, and cilantro.

The beauty of a burrito bowl is flexibility. You can load it with as many toppings as you like—cheese, sour cream, jalapeños, or extra salsa. It’s meal-prep friendly, kid-approved, and naturally wholesome. With the slow cooker doing most of the work, all you need to do is assemble and enjoy!

🧰 Equipment Needed

• Slow cooker (Crockpot)
• Cutting board and knife
• Measuring spoons and cups
• Large spoon or ladle
• Rice cooker or pot (for the rice)
• Bowls for serving

🛒 Ingredients

• Protein & Base
  • 2 lbs chicken breast, skinless and boneless
  • 4 cups cooked rice (white or brown)
• Vegetables & Legumes
  • 1 can (16 oz) black beans, low sodium, rinsed and drained
  • 2 cups frozen sweet corn
  • 3 small avocados, sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
• Liquids & Condiments
  • ½ cup chicken broth
  • 16 oz chunky salsa
  • ⅓ cup cilantro lime dressing (such as Brianna’s)
• Seasonings
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and pepper, to taste

👩‍🍳 Directions

Step 1: Prep the chicken

• Place the boneless, skinless chicken breasts in the bottom of the slow cooker.

Step 2: Add beans, corn, and salsa

• Pour in the black beans and frozen corn.
• Add the chunky salsa and chicken broth over the chicken.

Step 3: Season generously

• Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over everything.
• Stir gently to combine while keeping the chicken at the bottom.

Step 4: Slow cook

• Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

Step 5: Shred the chicken

• Remove chicken from the slow cooker and shred with two forks.
• Return shredded chicken back to the pot and stir to combine with the sauce and vegetables.

Step 6: Cook the rice

• While chicken finishes cooking, prepare rice according to package instructions (or use a rice cooker).

Step 7: Assemble the burrito bowls

• In each bowl, start with a scoop of rice.
• Top with shredded chicken mixture.
• Add sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
• Drizzle with cilantro lime dressing.

Step 8: Serve

• Serve hot with optional toppings like shredded cheese, sour cream, jalapeños, or extra salsa.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6 hours (slow cooker low) or 3 hours (high)
• Total Time: About 6 hours 15 minutes (hands-off cooking)

🧊 Storage & Reheating

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze chicken mixture (without rice or avocado) for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in the microwave or stovetop. Add a splash of chicken broth if needed.

🥄 Variations

• Spicy kick – Add diced jalapeños or extra chili powder.
• Cheesy version – Top with shredded cheddar or Mexican blend cheese.
• Grain swap – Replace rice with quinoa, couscous, or cauliflower rice.
• Vegan option – Replace chicken with chickpeas or extra beans, and use vegetable broth.
• Taco-style – Use the chicken mixture as a filling for tortillas instead of a bowl.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, thighs work well and add extra juiciness.
2. Do I need to cook the beans first?
   No, canned beans are already cooked—just rinse before using.
3. Can I use fresh corn instead of frozen?
   Yes, cut kernels off the cob and add them directly.
4. Can I make this in an Instant Pot?
   Yes! Cook on high pressure for 15 minutes, then shred chicken.
5. Is this recipe meal-prep friendly?
   Absolutely—it reheats beautifully and makes several portions.
6. What kind of rice works best?
   White rice, brown rice, or even cilantro-lime rice pairs well.
7. Can I skip the dressing?
   Yes, but the cilantro lime dressing adds a creamy tang that enhances flavor.
8. What toppings go well with burrito bowls?
   Cheese, sour cream, jalapeños, guacamole, extra salsa, or tortilla strips.
9. Can I double this recipe?
   Yes, just make sure your slow cooker is large enough.
10. How do I keep avocado fresh?
    Slice avocado right before serving, or toss slices in lime juice to prevent browning.

🏁 Conclusion
This Slow Cooker Chicken Burrito Bowl is a true weeknight hero. Packed with protein, veggies, and zesty flavors, it’s customizable and crowd-pleasing. Whether you meal-prep for the week or serve it family-style for dinner, each bite delivers comfort and freshness. With minimal prep and the slow cooker doing the work, this recipe guarantees a wholesome and delicious dinner with ease.

Adam

Slow Cooker Chicken Burrito Bowl

If you’re looking for a meal that’s hearty, customizable, and loaded with flavor, this Slow Cooker Chicken Burrito Bowl is the answer. It’s a fuss-free recipe where juicy chicken, beans, corn, salsa, and spices simmer slowly until tender, then served over fluffy rice and topped with fresh avocado, lime, and cilantro. The beauty of a burrito bowl is flexibility. You can load it with as many toppings as you like—cheese, sour cream, jalapeños, or extra salsa. It’s meal-prep friendly, kid-approved, and naturally wholesome. With the slow cooker doing most of the work, all you need to do is assemble and enjoy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Protein & Base

• 2 lbs chicken breast skinless and boneless
• 4 cups cooked rice white or brown

Vegetables & Legumes

• 1 can 16 oz black beans, low sodium, rinsed and drained
• 2 cups frozen sweet corn
• 3 small avocados sliced
• ¼ cup fresh cilantro chopped
• Juice of 1 lime

Liquids & Condiments

• ½ cup chicken broth
• 16 oz chunky salsa
• ⅓ cup cilantro lime dressing such as Brianna’s

Seasonings

• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste

Equipment

• Slow cooker (crockpot)
• Cutting board and knife
• Measuring spoons and cups
• Large spoon or ladle
• Rice cooker or pot (for the rice)
• Bowls for serving

Method

 

Step 1: Prep the chicken

1. Place the boneless, skinless chicken breasts in the bottom of the slow cooker.

Step 2: Add beans, corn, and salsa

1. Pour in the black beans and frozen corn.
2. Add the chunky salsa and chicken broth over the chicken.

Step 3: Season generously

1. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over everything.
2. Stir gently to combine while keeping the chicken at the bottom.

Step 4: Slow cook

1. Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

Step 5: Shred the chicken

1. Remove chicken from the slow cooker and shred with two forks.
2. Return shredded chicken back to the pot and stir to combine with the sauce and vegetables.

Step 6: Cook the rice

1. While chicken finishes cooking, prepare rice according to package instructions (or use a rice cooker).

Step 7: Assemble the burrito bowls

1. In each bowl, start with a scoop of rice.
2. Top with shredded chicken mixture.
3. Add sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
4. Drizzle with cilantro lime dressing.

Step 8: Serve

1. Serve hot with optional toppings like shredded cheese, sour cream, jalapeños, or extra salsa.

Notes

🧊 Storage & Reheating

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze chicken mixture (without rice or avocado) for up to 2 months. Thaw overnight before reheating.

Reheating: Warm in the microwave or stovetop. Add a splash of chicken broth if needed.

🥄 Variations

Spicy kick – Add diced jalapeños or extra chili powder.

Cheesy version – Top with shredded cheddar or Mexican blend cheese.

Grain swap – Replace rice with quinoa, couscous, or cauliflower rice.

Vegan option – Replace chicken with chickpeas or extra beans, and use vegetable broth.

Taco-style – Use the chicken mixture as a filling for tortillas instead of a bowl.

❓ 10 FAQs

Can I use chicken thighs instead of breasts?
Yes, thighs work well and add extra juiciness.

Do I need to cook the beans first?
No, canned beans are already cooked—just rinse before using.

Can I use fresh corn instead of frozen?
Yes, cut kernels off the cob and add them directly.

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 15 minutes, then shred chicken.

Is this recipe meal-prep friendly?
Absolutely—it reheats beautifully and makes several portions.

What kind of rice works best?
White rice, brown rice, or even cilantro-lime rice pairs well.

Can I skip the dressing?
Yes, but the cilantro lime dressing adds a creamy tang that enhances flavor.

What toppings go well with burrito bowls?
Cheese, sour cream, jalapeños, guacamole, extra salsa, or tortilla strips.

Can I double this recipe?
Yes, just make sure your slow cooker is large enough.

How do I keep avocado fresh?
Slice avocado right before serving, or toss slices in lime juice to prevent browning.

🏁 Conclusion
This Slow Cooker Chicken Burrito Bowl is a true weeknight hero. Packed with protein, veggies, and zesty flavors, it’s customizable and crowd-pleasing. Whether you meal-prep for the week or serve it family-style for dinner, each bite delivers comfort and freshness. With minimal prep and the slow cooker doing the work, this recipe guarantees a wholesome and delicious dinner with ease.