Slow Cooker Chicken Burrito Bowl Recipe

Let your crockpot do the work for this Slow Cooker Chicken Burrito Bowl. Your family will love these crockpot burrito bowls filled with chicken, beans, corn and rice and topped with colorful garnishes.

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Chicken Burrito Bowl Ingredients

• salsa – chunky salsa serves as a flavorful base, adding zesty tomato flavor and acidity.
• chicken – I like boneless, skinless chicken thighs here, as they stay the most tender in the crockpot. But you can also use chicken breast if you prefer.
• chicken broth – keeps everything in the dish moist as it cooks.
• chili powder – adds a warm and mild heat to the chicken and gives the dish a characteristic Mexican flair.
• black beans – add protein and fiber. You could also substitute pinto beans.
• instant brown rice – this bulks up the dish and makes it a burrito bowl. Instant rice is the easiest option to stir into the slow cooker near the end of the cook time.
• corn – adds a touch of sweetness and incorporates a vegetable element.
• garnishes – choose any or all the garnishes, like avocado, cilantro, chopped red onion, chopped fresh tomatoes, lime wedges, sour cream and shredded cheese.

How to make Chicken Burrito Bowls

For this crock pot burrito bowl, we let the crock pot do most of the work!

1. Slow Cook: Add 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.
2. 30 Min Extra: 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.
3. Additions: While that’s happening, go ahead and prep whatever garnishes you like for this crock pot chicken burrito bowl.

I used sour cream (If you have Greek yogurt on hand for Greek yogurt pasta, that works great, too!), shredded cheese, avocado, red onion, tomatoes, cilantro and limes for my slow cooker chicken burrito bowl, but feel free to just choose a couple of those for a simpler meal.

Burrito Bowl Substitutions

Can I use a different type of rice for this crock pot chicken burrito bowl?

This recipe has only been tested using instant brown rice (I used Uncle Ben’s brand), and the cooking time and liquid amounts were only tested for that variety of rice.

If you want to use any other type of rice (traditional rice, parboiled rice, microwavable rice, etc.), I would suggest fully preparing the rice and simply stirring it in right before serving and garnishing.

Or, serve the chicken, bean and corn mixture spooned over the rice (or as part of a fajita bar).

Can I use chicken breast instead of chicken thigh for this slow cooker burrito bowl?

Sure, you definitely can. The reason I like chicken thighs for recipes like this slow cooker burrito bowl is that the dark meat doesn’t dry out as much as white meat tends to (I also prefer thighs for my orange chicken thighs, grilled chicken shawarma and almond crusted chicken).

But if you prefer chicken breast, by all means, you can use it in this recipe.

Or, omit the chicken and use vegetable broth instead of chicken broth to keep this dish vegetarian, like my vegetarian fajitas recipe.

Slow Cooker Chicken Burrito Bowl Tips

Can I start with frozen chicken for this slow cooker chicken bowl?

While some people have reported making crock pot chicken burrito bowls successfully with frozen chicken, the USDA recommends always thawing meat or poultry before putting it into a slow cooker.

This is due to food safety issues arising from temperature and timing. If food spends too long in the “temperature danger zone” (between 40 degrees and 140 degrees F), it can become unsafe to eat.

By starting with frozen chicken in this crock pot burrito bowl recipe, or any of my crockpot soups, the food in your crock pot may spend longer in the danger zone. So, it’s best to err on the side of caution and start with thawed, raw chicken.

What to serve with Slow Cooker Burrito Bowls:

This slow cooker burrito bowl is an entire meal in a bowl! There’s protein, grains and vegetables! So, all you need to go along with this is a delicious drink.

For the cocktail lovers, I suggest a lemon margarita or blood orange margarita. Tequila always goes with Mexican flavors!

A sparkling mango lemonade and agave lemonade are great options without alcohol.

Chicken Burrito Bowls Storage

If you have any leftovers, cool them to room temperature then transfer them to an airtight container in the fridge, where they will keep up to 3 days. Store the burrito mixture separately from the garnishes.

Slow Cooker Chicken Bowl FAQs

Slow Cooker Chicken Burrito Bowl

Author: Lori Yates

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 20 minutes minutes

Let your crockpot do the work for this Slow Cooker Chicken Burrito Bowl. Your family will love these crockpot burrito bowls filled with chicken, beans, corn and rice and topped with colorful garnishes.

4.5 from 37 ratings

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Ingredients

For the Burrito Bowls

• ▢ 1 jar chunky salsa 16 ounces
• ▢ 1 pound boneless skinless chicken thighs
• ▢ 2 ½ cups less-sodium chicken broth
• ▢ 2 teaspoons chili powder
• ▢ 1 can black beans, rinsed and drained 15.5 ounces
• ▢ 2 cups instant brown rice
• ▢ 1 cup corn kernels fresh or frozen

For Garnish

• ▢ Chopped avocado
• ▢ Chopped cilantro
• ▢ Chopped red onion
• ▢ Chopped tomatoes
• ▢ Lime wedges
• ▢ Sour cream or Greek yogurt
• ▢ Shredded Colby Jack cheese

Instructions

• In slow cooker, stir together salsa, chicken, broth and chili powder. Cover and cook on high 3-1/2 hours or on low 7-1/2 hours.
• Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cover and cook on high 30 minutes longer or until rice is cooked through.
• Serve with desired garnishes.

Notes

• If you have any leftovers, cool them to room temperature then transfer them to an airtight container in the fridge, where they will keep up to 3 days. Store the burrito mixture separately from the garnishes.

Calories: 458kcal, Carbohydrates: 61g, Protein: 39g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 68mg, Sodium: 620mg, Potassium: 969mg, Fiber: 9g, Sugar: 2g, Vitamin A: 320IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 6mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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