You know those nights when you’re racing against the clock, the kids are hangry, and takeout sounds tempting but your wallet says no? Yeah, me too. That’s exactly how my slow cooker chicken burrito bowl recipe was born – out of pure weeknight desperation! I’m a mom of three and a certified nutritionist, so I needed something that checked all the boxes: healthy, easy, and packed with flavor. The beauty of this recipe? You literally dump everything in the pot, walk away, and come back to a complete meal. No fancy skills required – just tender chicken, fluffy rice, and all those Mexican-inspired flavors we crave, all cooked together in one magical pot. It’s become my family’s most-requested “busy night” lifesaver.
Why You’ll Love This Slow Cooker Chicken Burrito Bowl
Let me tell you why this recipe has become my weeknight superhero – and why it’ll be yours too! First off, it’s the ultimate hands-off dinner. Just toss everything in the slow cooker before your morning coffee, and by dinnertime? Magic. The chicken practically shreds itself, and the rice absorbs all those amazing flavors while you’re off living your life.
Here’s what makes it extra special:
- Customizable to the max: My kids go crazy with cheese and sour cream, while I pile on the avocado and lime. You do you!
- Meal prep dream: Makes a huge batch that actually gets BETTER as leftovers – lunch for days!
- Crowd-pleasing flavors: That perfect balance of smoky, savory, and just a hint of spice that makes everyone ask for seconds.
- No fancy skills needed: If you can open cans and push buttons, you’ve got this.
Seriously, it’s like having a personal chef in your kitchen – one that cleans up after itself!
Ingredients for Slow Cooker Chicken Burrito Bowl
Okay, let’s talk ingredients – but don’t worry, we’re keeping it simple! This is one of those beautiful recipes where pantry staples shine. Here’s what you’ll need to make magic happen in your slow cooker:
- 1.5 lbs boneless, skinless chicken breasts – trust me, breasts work better than thighs here because they shred beautifully (but thighs will work in a pinch!)
- 1 cup long-grain white rice – the perfect texture absorber (swap for brown rice if you prefer – just add ¼ cup extra broth)
- 1 (15 oz) can black beans, drained and rinsed – or use 1.5 cups cooked if you’re fancy with dried beans
- 1 (15 oz) can corn, drained – fresh or frozen works too if you’ve got it
- 1 (10 oz) can diced tomatoes with green chilies – Rotel is my go-to for that perfect kick
- 1 cup chicken broth – low-sodium so we control the salt
For the spice blend (because we’re not using boring pre-made packets!):
- 1 tbsp taco seasoning – homemade or store-bought, no judgment
- 1 tsp garlic powder – the secret flavor booster
- 1 tsp onion powder – because who has time to chop onions at 7am?
- ½ tsp salt – adjust to taste after cooking
- ¼ tsp black pepper – freshly ground if you’re feeling fancy
Oh, and don’t forget the toppings – that’s where the real party starts! Cheese, avocado, sour cream… whatever makes your taste buds happy.
Equipment You’ll Need
Here’s the beautiful part about this recipe – you barely need any equipment! My kitchen’s usually a disaster zone, so I love recipes like this that keep it simple. Here’s what you’ll want to have ready:
- Your trusty slow cooker – mine’s a basic 6-quart that I’ve had for years
- Measuring cups – eyeballing works in a pinch, but rice can be finicky
- Two forks for that satisfying chicken shredding moment
Bonus points if you grab:
- A skillet – only if you want to sear the chicken first (adds amazing flavor!)
- Large spoon for mixing everything together at the end
That’s it! No fancy gadgets required – just the basics to get delicious food on the table.
How to Make Slow Cooker Chicken Burrito Bowl
Alright, let’s get cooking! This is where the magic happens – turning a few simple ingredients into a flavor-packed meal with almost zero effort. I’ve made this so many times I could do it in my sleep, and soon you’ll be able to too!
Step 1: Layer the Base Ingredients
First things first – grab your slow cooker and let’s build those layers of flavor! I always start with the chicken breasts right on the bottom – they’re the foundation of our burrito bowl. No need to chop them; we’ll shred them later when they’re fall-apart tender.
Next, sprinkle the rice evenly over the chicken. This is important – we don’t want all the rice clumping together in one spot. Then comes the fun part: dump in those black beans and corn (make sure they’re drained!) along with the whole can of diced tomatoes with green chilies (juice and all – that liquid is gold!).
Step 2: Season and Cook
Now for the flavor boosters! Sprinkle the taco seasoning, garlic powder, onion powder, salt, and pepper evenly over everything. I like to pretend I’m on a cooking show and do a little “chef sprinkle” – makes me feel fancy!
Pour the chicken broth over everything – it’ll seep down through all those layers. Now, here’s my pro tip: don’t stir! I know it’s tempting, but trust me, leaving everything layered helps the rice cook evenly.
Cover and cook on low for 4-5 hours (my preferred method for super tender chicken) or high for 2-3 hours if you’re in a hurry. Your kitchen will start smelling amazing about halfway through – consider yourself warned!
Step 3: Shred and Serve
When the timer goes off, lift that lid and prepare to be amazed! Grab two forks and shred that chicken right in the pot – it should practically fall apart with just a little encouragement.
Give everything a good stir to mix all those beautiful flavors together. Now comes the best part – loading up your bowl with toppings! I always set up a little topping bar with shredded cheese, diced avocado, sour cream, fresh cilantro, and lime wedges. Let everyone customize their perfect bite – my kids go wild for this part!
That’s it! From prep to table in about 5 minutes of actual work. Now go enjoy your well-deserved compliments from the family!
Pro Tips for Perfect Slow Cooker Chicken Burrito Bowls
After making this recipe more times than I can count (and learning from my mistakes!), here are my can’t-live-without tips for the absolute best slow cooker chicken burrito bowls:
Sear your chicken first – I know it’s an extra step, but that golden crust adds SO much depth of flavor. Just 2 minutes per side in a hot skillet before adding to the slow cooker makes all the difference. Don’t stir the rice! I learned this the hard way – leaving it undisturbed means fluffy, perfectly cooked grains instead of mush. And here’s my secret: taste before serving – you can always add more taco seasoning or a squeeze of lime if it needs a flavor boost!
Oh, and if your slow cooker runs hot like mine does, check at the 4-hour mark – nobody wants dry chicken! These little tricks turn a good bowl into an “oh my goodness, can I have this every night?” bowl.
Variations and Serving Ideas
One of my favorite things about this recipe is how easily you can mix it up! Got quinoa instead of rice? Perfect – just use the same amount and add a splash more broth. Feeling extra veggie-loaded? Toss in some diced bell peppers or zucchini with the other ingredients. Game changer: Try swapping the black beans for pinto beans or adding a can of mild green chiles for extra kick.
For serving, think outside the bowl too! We love it:
- Scooped onto tortilla chips for nacho night
- Stuffed into warm tortillas for easy burritos
- Over crisp romaine for a taco salad
- Topped with a fried egg for next-level breakfast bowls
The possibilities are endless – make it yours!
Storage and Reheating Instructions
Let’s talk leftovers – because let’s be real, you’re probably going to have some! This slow cooker chicken burrito bowl keeps like a dream in the fridge. Just pop it in an airtight container (I like using mason jars for easy portioning) and it’ll stay fresh for 3-4 days. Want to freeze it? No problem! Pack it into freezer bags (I lay them flat to save space) and it’ll keep happily for up to 2 months.
When reheating, here’s my secret: add a splash of chicken broth or water before microwaving. It brings back that perfect moist texture like magic – no dry rice here! I usually do 1-2 minutes in the microwave, stir, then another minute. Easy-peasy!
Slow Cooker Chicken Burrito Bowl Nutrition
Here’s the nutritional lowdown on this delicious meal (just the bowl itself – toppings will add extra calories): Each serving packs about 420 calories with 34g protein to keep you full, plus 7g fiber from all those good-for-you beans and veggies. Remember, these are estimates – your exact amounts may vary slightly based on ingredients. Want the full breakdown? I’ve got a detailed nutrition calculator on my site (just ask in the comments!). The best part? It tastes indulgent but fits beautifully into a balanced diet.
Frequently Asked Questions
You’ve got questions? I’ve got answers! Here are the ones I get asked most about these slow cooker chicken burrito bowls:
Can I use frozen chicken?
Absolutely! Just add 30-60 minutes to the cooking time if using frozen breasts straight from the freezer. Pro tip: I like to thaw mine overnight in the fridge first for more even cooking, but desperate times call for desperate measures – it’ll still taste great!
How can I adjust the spice level?
This recipe is super customizable! For milder bowls, skip the green chilies and use plain diced tomatoes. Want more heat? Add a diced jalapeño or extra taco seasoning. My husband loves when I stir in a spoonful of chipotle peppers at the end – fiery perfection!
What are the best toppings for meal prep?
For meal preppers (like me!), keep toppings separate until serving. Cheese and sour cream pack well in small containers, while avocado and cilantro are best added fresh. My favorite meal prep combo? Cheese + pickled onions + lime wedge – they keep beautifully for days!
Got more questions? Drop them in the comments – I read every one!
Final Thoughts
There you have it – my tried-and-true slow cooker chicken burrito bowl that’s saved my sanity (and dinner time) more times than I can count! I’d love to hear how yours turns out – drop a comment below or tag me on Instagram when you make it. And hey, if this recipe makes your weeknights a little easier like it has for me, pay it forward – share it with another busy friend who needs more delicious, no-fuss meals in their life!
PrintEffortless Slow Cooker Chicken Burrito Bowl Recipe in 5 Steps
A simple and flavorful slow cooker chicken burrito bowl with tender chicken, rice, and fresh toppings.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges
Instructions
- Place chicken breasts in the slow cooker.
- Add rice, black beans, corn, diced tomatoes, and chicken broth.
- Sprinkle taco seasoning, garlic powder, onion powder, salt, and pepper over the top.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Shred the chicken with two forks and mix everything together.
- Serve in bowls with your favorite toppings.
Notes
- For extra flavor, sear the chicken in a skillet before adding to the slow cooker.
- Use brown rice for a healthier option, but increase liquid by 1/4 cup.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg
