Oh my gosh, let me tell you about my weeknight lifesaver – these Slow Cooker Chicken Burrito Bowls! Picture this: it’s 4pm, the kids are cranky, and I still have no idea what’s for dinner. That’s when I toss everything in the crockpot and let it work its magic while I handle the chaos. Six hours later, voilà – tender shredded chicken, perfectly cooked rice, and all those yummy Mexican flavors mingling together in one pot.
What I love is how these burrito bowls practically cook themselves. Just dump the ingredients in before work, and come home to a meal that tastes like you spent hours in the kitchen. The house smells amazing, and no one has to know how little effort it actually took. Honestly, between soccer practice and work meetings, this recipe has saved dinnertime at my house more times than I can count.
Why You’ll Love These Slow Cooker Chicken Burrito Bowls
Trust me, once you try this easy Mexican recipe, it’ll become your new go-to weeknight meal. Here’s why:
- Set it and forget it magic: Just dump everything in the slow cooker in the morning, and come home to a fully cooked dinner. No babysitting the stove or last-minute panic.
- Customizable for everyone: Picky eaters? No problem! Set up a topping bar with cheese, avocado, and sour cream so everyone can build their perfect bowl.
- Flavor that tastes like you fussed: The chicken soaks up all that taco seasoning and salsa goodness while it cooks low and slow – nobody will guess how simple it was!
- Leftovers taste even better: The flavors meld together beautifully overnight, making these burrito bowls perfect for meal prep lunches too.
Ingredients for Slow Cooker Chicken Burrito Bowls
Here’s everything you’ll need to make these flavor-packed bowls – I promise it’s all simple stuff you probably have already! The magic is in how these basic ingredients transform while slow cooking together.
- 1.5 lbs boneless, skinless chicken breasts (trust me, breasts work better than thighs here for shredding)
- 1 cup uncooked white rice (not instant – regular long-grain works perfectly)
- 1 can (15 oz) black beans, drained and rinsed (that quick rinse makes a difference!)
- 1 can (15 oz) corn, drained (or use fresh/frozen if you prefer)
- 1 cup salsa (your favorite brand – I use medium for just the right kick)
- 1 packet taco seasoning (or 2 tbsp homemade if you’re feeling fancy)
- 2 cups chicken broth (low-sodium if you’re watching salt)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tbsp olive oil (helps prevent sticking)
Optional toppings for serving: shredded cheese, sour cream, diced avocado, chopped cilantro, lime wedges – go wild!
Equipment Needed
Don’t worry – you won’t need any fancy gadgets for these burrito bowls! Here’s the short list of what I grab every time:
- 6-quart slow cooker (the perfect size to fit everything without overflowing)
- Measuring cups (for perfectly portioned rice and broth)
- Can opener (because wrestling with stubborn cans is the worst)
- Two forks (my go-to tools for shredding the chicken super quick)
That’s really it! No special equipment needed for this easy meal.
How to Make Slow Cooker Chicken Burrito Bowls
Okay, let’s get cooking! The beauty of these burrito bowls is how ridiculously simple they are to throw together. Just follow these steps and let your slow cooker do all the heavy lifting.
Step 1: Layer Ingredients in Slow Cooker
First things first – grab that trusty slow cooker! Here’s my foolproof layering method:
- Drizzle the olive oil in the bottom (this helps prevent sticking)
- Place chicken breasts in first – no need to chop!
- Scatter the uncooked rice evenly over the chicken
- Add the drained black beans and corn
- Pour salsa over everything – I like to dollop it in little piles
- Sprinkle the taco seasoning packet evenly across the top
- Finally, pour in the chicken broth
Here’s my secret: don’t stir yet! Just let everything sit pretty like this. The liquid will distribute perfectly as it cooks, and the rice won’t get mushy.
Step 2: Set It and Forget It
Pop the lid on and set your slow cooker:
- Low setting: 6 hours (my preferred method for super tender chicken)
- High setting: 3 hours (when you’re in a hurry)
Resist the urge to peek! Every time you lift that lid, you’re letting heat escape and adding to the cooking time.
Step 3: The Magic Happens
About halfway through cooking, I give everything one gentle stir – just to make sure the rice isn’t clumping. But honestly, you can skip this if you’re busy. The smells at this point will drive you crazy!
Step 4: Shredding the Chicken
When the timer goes off, here’s what I do:
- Use tongs to transfer the chicken breasts to a plate (careful, they’re hot!)
- Grab two forks and shred that chicken like you mean it – it should fall apart easily
- Return all the shredded chicken to the pot and stir everything together
This step is crucial – the chicken soaks up all those amazing flavors when you mix it back in. I usually let it sit for 5 more minutes to really let everything come together.
Step 5: Taste and Adjust
Give it a quick taste test – sometimes I add an extra pinch of salt or squeeze of lime juice at this point. The rice should be perfectly tender and the liquid mostly absorbed.
Step 6: Serve It Up!
Scoop into bowls and let everyone go wild with toppings. My kids love making their own creations with cheese, avocado, and sour cream. Dinner is served – with practically no cleanup!
Expert Tips for Perfect Slow Cooker Chicken Burrito Bowls
After making these burrito bowls dozens of times, I’ve learned a few tricks that take them from good to “oh my gosh, what’s your secret?” level amazing.
Spice Control is Everything
Want more heat? Swap in hot salsa or add a diced jalapeño with the other ingredients. For milder bowls, use mild salsa and reduce the taco seasoning by half. My kids prefer it this way – then I just sprinkle crushed red pepper on my own bowl!
Rice Swap Success
Brown rice works great but needs extra liquid (add 1/4 cup more broth) and about 30 minutes longer cooking time. Instant rice? Skip it – turns to mush! My favorite trick? Using 3/4 cup rice for extra saucy bowls when I’m craving more juice.
Keep It Luscious
Dry burrito bowls break my heart! To prevent this: don’t lift the lid while cooking (steam escape = dryness), make sure your slow cooker seals well, and if it looks dry at the end, stir in a splash of broth before serving. Game changer!
Serving Suggestions
Oh, this is the fun part – making your bowls look as good as they taste! I love setting up a little toppings bar with small bowls of:
- Lime wedges (that fresh squeeze right before eating makes all the difference)
- Tortilla chips (for scooping and crunch – my kids call them “edible spoons”)
- A simple green salad (just toss some romaine with lime juice and salt)
Pro tip: Warm your serving bowls first – it keeps everything cozy longer. And don’t be shy with that cilantro!
Storing and Reheating Your Burrito Bowls
Here’s the beautiful thing about these burrito bowls – they taste even better the next day! I always make extra for leftovers. Just transfer cooled portions into airtight containers (I’m obsessed with glass ones – no weird flavors!) and refrigerate for up to 4 days.
When reheating, I splash a tablespoon of water over the top before microwaving for 1-2 minutes. This keeps the rice from drying out. Stir halfway through – you want those steam pockets to distribute evenly. If it seems a bit thick? No worries! Just stir in a little extra salsa or broth to bring it back to life.
Slow Cooker Chicken Burrito Bowls Nutritional Information
Here’s the nutritional breakdown per serving (without toppings) – but remember, actual amounts may vary based on your exact ingredients!
| Serving Size: | 1 bowl |
|---|---|
| Calories: | 420 |
| Sugar: | 4g |
| Sodium: | 980mg |
| Fat: | 8g |
| Saturated Fat: | 2g |
| Carbohydrates: | 55g |
| Fiber: | 7g |
| Protein: | 32g |
Note: Values are approximate and will change based on brands used and toppings added.
Frequently Asked Questions
I get asked about these slow cooker chicken burrito bowls all the time! Here are the answers to the most common questions:
Can I use frozen chicken?
Absolutely! Just add 30-60 minutes to the cooking time. I do recommend thawing first if possible – frozen chicken releases more liquid which can make the rice mushy. If using frozen, pat the breasts dry first and maybe reduce broth by 1/4 cup.
How to make it spicier?
Oh, I love this question! For extra heat, try:
- Hot salsa instead of mild/medium
- Adding 1 diced jalapeño with the other ingredients
- Using spicy taco seasoning
- Stirring in a can of green chiles
My husband always adds a few dashes of hot sauce at the end too!
Can I double the recipe?
Yes! But here’s the trick – use a larger slow cooker (7-8 quart) and extend cooking time by about 30 minutes. The rice needs extra time to absorb all that liquid. I’ve successfully doubled this easy Mexican recipe for potlucks – just stir halfway through cooking.
Slow Cooker Chicken Burrito Bowls: 6-Hour Flavor Explosion
A simple and delicious slow cooker recipe for chicken burrito bowls packed with flavor.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Total Time: 6 hrs 15 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 packet taco seasoning
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Place chicken breasts in slow cooker
- Add rice, black beans, corn, salsa, taco seasoning, chicken broth, salt, and pepper
- Stir to combine ingredients
- Cook on low for 6 hours or high for 3 hours
- Remove chicken, shred with forks, then return to pot
- Stir well and serve with optional toppings
Notes
- For spicier flavor, use hot salsa
- Can substitute brown rice but may need extra liquid
- Store leftovers in airtight container for up to 4 days
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
