Slow Cooker Chicken Burrito Bowls
There’s something so comforting about coming home to a slow cooker that’s been doing all the work for you. This recipe is one of those dinners that tastes like you spent way more effort on it than you actually did. Toss everything in, walk away, and a few hours later you’ve got tender, flavorful chicken ready to pile into bowls.
Why You’ll Love This Recipe
This is one of those meals that just makes sense for real life. You dump everything into the slow cooker in the morning, and by dinnertime your kitchen smells incredible and the chicken practically falls apart with a fork.
It’s also endlessly customizable. Everyone in your house can build their own bowl exactly how they like it, which makes it a great pick for picky eaters or big families where nobody agrees on toppings.
And honestly, the flavor is just really good. The chicken soaks up all that smoky, savory seasoning while it cooks low and slow, so every bite is packed with flavor instead of tasting like plain shredded chicken with sauce dumped on top.
Ingredients You’ll Need
The base of this recipe is boneless, skinless chicken breasts or thighs. Thighs give you a little more richness and stay extra juicy, but breasts work great too if that’s what you’ve got on hand.
For the burrito bowl flavor, you’ll want black beans, corn, diced tomatoes with green chilies, and a good amount of taco or burrito seasoning. If you like things spicy, toss in a diced jalapeño or a splash of hot sauce right into the slow cooker.
Rice is what turns this into an actual bowl. White rice, brown rice, or even cauliflower rice all work, though you’ll cook it separately so it stays fluffy instead of getting mushy in the slow cooker.
As for toppings, this is where you get to have fun. Shredded cheese, sour cream, avocado or guacamole, fresh cilantro, lime wedges, and diced red onion all make great additions. Even a scoop of salsa or pico de gallo takes it up a notch.
Tips for the Best Results
Shred the chicken directly in the slow cooker using two forks once it’s done cooking. This lets it soak up all that juicy sauce sitting at the bottom instead of drying out on a cutting board.
Cook your rice separately and add it in right before serving. This keeps the texture perfect and prevents it from turning gummy or overcooked.
If your sauce seems too thin after shredding the chicken, leave the lid off the slow cooker for the last 15 to 20 minutes on high. It’ll thicken up nicely without any extra effort.
Storage and Reheating
Leftovers keep really well, which makes this recipe great for meal prep. Store the chicken mixture and rice in separate airtight containers in the fridge for up to 4 days.
To reheat, warm the chicken mixture in the microwave or in a skillet over medium heat until it’s heated through. Add a splash of water or chicken broth if it looks like it’s drying out.
This also freezes beautifully. Freeze the chicken mixture (without the rice) in a freezer-safe container for up to 3 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen chicken? Yes, you can add chicken straight from frozen. Just add an extra hour or so to the cook time to make sure it’s fully cooked through.
Can I make this on the stovetop instead? Absolutely. Simmer everything in a covered pot over low heat for about 30 to 40 minutes, stirring occasionally, until the chicken is tender enough to shred.
Is this recipe gluten-free? It typically is, but double check your taco seasoning and canned ingredients, since some brands add gluten-containing fillers.
What can I serve with burrito bowls besides rice? Quinoa, lettuce for a burrito bowl salad, or even tortilla chips on the side all work great if you want to switch things up.
product: A programmable slow cooker with a “keep warm” setting makes this recipe completely hands-off and ensures the chicken stays perfectly tender until you’re ready to eat.
Slow Cooker Chicken Burrito Bowls
Tender slow cooker chicken loaded with beans, corn, and burrito seasoning, served over rice with your favorite toppings.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 3 cups cooked rice
- 1 cup shredded cheese, for topping
- 1 avocado, sliced, for topping
- 1/4 cup fresh cilantro, chopped, for topping
- 1 lime, cut into wedges, for topping
- 1/2 cup sour cream, for topping
Instructions
- Step 1. Place chicken breasts or thighs in the bottom of the slow cooker.
- Step 2. Add black beans, corn, diced tomatoes with green chilies, taco seasoning, cumin, garlic powder, and chicken broth on top.
- Step 3. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until chicken is tender.
- Step 4. Shred the chicken directly in the slow cooker using two forks and stir to combine with the sauce.
- Step 5. Cook rice separately according to package instructions.
- Step 6. Divide rice among bowls and top with the chicken mixture.
- Step 7. Add desired toppings such as cheese, avocado, cilantro, lime, and sour cream before serving.
