Slow Cooker Chicken Burrito Bowl
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.
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 when we were undergoing a kitchen remodel, and it simply was not possible to make the meals we typically eat, like cheeseburger pizza, chicken sloppy joes and rigatoni bolognese.
I especially love that there’s NOT many chain restaurants in our town. I’d always rather go to a locally-owned place instead of a chain, with one exception.
Sometimes, I just want a dang burrito bowl. I haven’t yet come across an independent restaurant that offers anything similar to Chipotle’s burrito bowls.
And while there is now a Chipotle a 2 minute walk from our house away, it’s widely known as the worst Chipotle on the planet. There’s been reports of people placing online orders and waiting 3 hours for them!
Nah, I’ll pass. I’m gonna make my own bowl at home, thankyouverymuch.
About this slow cooker chicken burrito bowl:
The good news is that I tried my hand at making these slow cooker chicken burrito bowls at home and I’m happy to say that they turned out great.
For this crock pot burrito bowl, 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 (buy an extra can to make vegetarian stuffed mini peppers) and corn, and cook on high for 30 minutes longer.
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.
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.
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.
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.
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 this crock pot burrito bowl:
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 Burrito Bowls
- 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)
- Shredded Colby Jack cheese
- Make the Burrito Bowls: 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 614Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 167mgSodium: 1161mgCarbohydrates: 56gFiber: 10gSugar: 10gProtein: 44g