Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls - Let your crockpot do the work for this healthful meal with big flavors. Chicken, black beans, corn and brown rice are topped with an explosion of colorful garnishes! |

The town that I live in has a ton of great independent restaurants. I mean, seriously, we are so lucky to live here and have all of these options, especially during the kitchen remodel. I especially love that there’s not many chain restaurants in our town. I’d always rather go to a local place instead of a chain, with one exception. When I’m craving a burrito bowl, it has to be from Chipotle. And the nearest one is a legit 45 minute round trip, which seems kind of ridiculous.

Slow Cooker Chicken Burrito Bowls - Let your crockpot do the work for this healthful meal with big flavors. Chicken, black beans, corn and brown rice are topped with an explosion of colorful garnishes! |

Milk Means More is highlighting “easy does it” meals this month. You know, the kind that can be made in one pot, or a slow cooker. I could think of no better occasion to finally try my hand at making some burrito bowls at home. I’m happy to say that they turned out great, and couldn’t be simpler.

Just combine some boneless, skinless chicken thighs, a jar of chunky salsa, a bit of chili powder, and some chicken broth in the bowl of your slow cooker, and let it do it’s thing for 3-1/2 hours on high or 7-1/2 hours on low. After that, you’ll shred the chicken, then stir in some instant brown rice, black beans and corn, and cook on high for 30 minutes longer. While that’s happening, go ahead and prep whatever garnishes you like. I used sour cream (Greek yogurt works great, too!), shredded cheese, avocado, red onion, tomatoes, cilantro and limes for my bowls, but feel free to just choose a couple of those for a simpler meal.

Slow Cooker Chicken Burrito Bowls - Let your crockpot do the work for this healthful meal with big flavors. Chicken, black beans, corn and brown rice are topped with an explosion of colorful garnishes! |

The dairy products used in these Slow Cooker Chicken Burrito Bowls were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on FacebookPinterest, InstagramYouTube and Twitter.

Slow Cooker Chicken Burrito Bowls

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 4 hours


  • 1 jar (16 ounces) chunky salsa
  • 1 pound boneless, skinless chicken thighs
  • 2-1/2 cups less-sodium chicken broth
  • 2 teaspoons chili powder
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 2 cups instant brown rice
  • 1 cup corn kernels (fresh or frozen)
  • Chopped avocado, chopped cilantro, chopped red onion, chopped tomatoes, lime wedges, sour cream (or Greek yogurt) and/or shredded Colby Jack cheese, for garnish


  1. In slow cooker, stir together salsa, chicken, broth and chili powder. Cook on high 3-1/2 hours or on low 7-1/2 hours.
  2. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook on high 30 minutes longer or until rice is cooked through.
  3. Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and/or cheese.

Adapted from No. 2 Pencil.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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  1. I’ve never eaten at Chipotle, even though we now have one.  Living on the border with Mexico, I have a tendency to seek other sources of Mexican food…  That said, this burrito bowl sounds very nice.

    • Oh, believe me – Chipotle in no way compares to authentic Mexican food. I wish we had more authentic places around here, but there’s not a ton 🙁

  2. Can I be honest? I am totally okay with the 45 minute drive to Chipotle being “too much” if it means I get to eat your homage. These burrito bowls were so flavorful and very filling. Totally yummy!

  3. It’s pouring rain and not even 9 AM and you have me wanting a burrito bowl. Like NOW. Well done, Lori. Well done. 😉

  4. Currently in the pot!

    I tweaked the amounts to compensate for more chicken. Does the rice/everything else “absorb” the broth/salsa juices?

    • Hi Kevin! Yep, the rice will absorb the broth and salsa juices. I’m not sure whether adding more chicken will affect the outcome at all, but maybe peek on it toward the end and add more broth or water if needed? If there’s TOO much liquid, take the lid of the slow cooker for the final 30 minutes of cooking. Good luck!

  5. What if I have frozen chicken thighs?  Can I toss them in (and adjust the timing) or should I thaw them first?  THANKS!

    • Hi Jenn! I’ve heard from readers on another slow cooker chicken recipe that you can just throw frozen breasts or thighs into the slow cooker, and it’ll be just fine. The most important thing is to make sure the internal temperature of the chicken reaches 165 degrees F so it’s foodsafe 🙂 Good luck!

  6. Does it freeze well?

    • Hi Mary – I’ve never tried freezing it before, so I’m just not sure. In general, I find that the texture of rice can change a little bit with freezing and thawing.

  7. Hello,

    If I am making it for a party how long do you recommend the rice can stay in the crock pot without drying out?

    • Hi Alicia – Honestly, I’m not sure. I’ve always just eaten this pretty quickly after making it. One idea would be to just keep a little extra liquid handy to stir in case things get dry. Good luck!

  8. I’ve made these a couple of times now and they’re great! One recommendation I would have would be to use hot salsa and throw in a single chopped jalapeño for a little extra kick! I also use two cans of beans and a whole freezer bag of corn 🙂 (1lb of chicken really didn’t seem like enough protein for me since I made these bowls for meal-prep)

    Do you know how many calories are in these bowls? One crockpot makes me about 8 servings but I just can’t figure out how many calories are in each one cause the brown rice and chicken mesh together so much haha.

    • Hi Ashley – I love the idea to add a little more spice with the jalapeno. I’m sorry, I don’t calculate nutrition facts for my recipes.

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