Slow Cooker Chicken Burrito Bowl Recipe

These Simple Slow Cooker Chicken Burrito Bowls are an easy way to bring dinner to the table without all the time and hassle. Juicy shredded chicken, black beans, and the right amount of spice--plus, the topping options are endless!

This recipe was originally posted October 2015. Photos and copy updated March 2020.

Nothing like a chicken burrito bowl: takeout not required

Dinner is always one of those times that I find myself exhausted and not in the mood to think too much. The crock pot is my very best friend in these cases--especially for these simple Slow Cooker Chicken Burrito Bowls!

Between this recipe and my Instant Pot Shredded Chicken Tacos, you can't go wrong for easy dinners!

Why you will love this Slow Cooker Chicken Burrito Bowl Recipe:

• So simple to prep! This slow cooker chicken recipe is as easy as dump all the ingredients and come back hours later to a simple meal. Just shred once it's cooked and dinner is served!
• Easy to accommodate everyone's taste buds. The fun of burrito bowls is in the toppings. You can very easily accommodate dairy free and gluten free eaters if needed. You can adjust spiciness to cater to the younger crew that may not enjoy much heat. We love this dinner because everyone gets what they want all from one meal!
• Great for meal prepping. If you like to do some Sunday meal prepping, these chicken burrito bowls are an awesome option. Toss everything in the slow cooker and allow it to cook for the day. Then shred and store. Frees up oven space so you can get other meals prepped and ready for the week.
• It's freezer friendly. This is. a great option if you like to store some for later. You can freeze this recipe for about 2 months in a freezer safe container.

Try this Shrimp Taco Salad with Creamy Cilantro Dressing as well if you love this one!

Ingredients:

• chicken: thawed chicken breast. For safety, using frozen chicken in the crock pot is a no-no. This is because bacteria can grow and thrive in the process of it thawing and cooking in the slow cooker. Have I used frozen chicken in my crock pot? Yes. Is it risky? Yes. So to be safe, use thawed chicken!
• onion: red onion is our preference.
• tomatoes: diced in the can. I don't drain the juices before adding to the chicken.
• corn: frozen or canned will work great
• green chile pepper: you could use a jalapeño for more spice. A small can of diced green chiles is also great if you don't have fresh.
• beans: black beans is what we use but you could opt for pinto or kidney beans if preferred
• lime juice: freshly squeezed if possible for optimal flavor
• garlic: minced cloves is what I typically use. You could substitute garlic powder if you don't have any.
• spices: cumin, chili powder, crushed red pepper, salt and pepper for these chicken burrito bowls in the crockpot. You can add some smoked paprika for a flavor twist. Sometimes I also like to sprinkle ½ teaspoon of oregano as well

Get out that slow cooker and get to it! You should be all set in just a few minutes. Literally this is a dump and walk away recipe and that's why I love it so much.

How to make the best crock pot chicken burrito bowls:

• Place the chicken breasts at the bottom of the slow cooker and cover with salt, pepper, cumin, chili powder and red pepper evenly. (steps 1 and 2)
• From here there is really no right or wrong way to add the rest of the ingredients, I just laid it out so you could see everything easily. The main focus is getting everything layered to cover the chicken. I toss in the onion, chile pepper (or jalapeño if you want more heat), corn and garlic. Top with tomatoes (drain most of the liquid from the tomatoes) and rinsed black beans. (steps 3 and 4)

• Stir all of the ingredients on top of the chicken to mix evenly and cover the chicken completely. Cover and heat on high 4-5 hours or low 6-7 hours. (steps 5 and 6)
• You want to wait until the chicken reaches an internal temperature of 165°F to shred it. I tend to wait until about an 30 minutes or an hour before serving to shred it, but sometimes I do it earlier if the chicken is cooked through. The size of your chicken will impact this. Once you shred it, you will want to turn the slow cooker to warm. Using two forks, pull the chicken apart to shred it. It should shred very easily. Once shredded, stir it up and set to warm until ready to serve. (steps 7 and 8)

Pro-Tips and Notes:

• Set up a burrito bowl bar for the crowd. You can set out lots of toppings and keep the chicken in the slow cooker on warm. The whole crew can serve up a bowl they love.
• These make great chicken tacos as well as a great taco salad. You don't have to stick just to rice bowls. Add the chicken to quesadillas, lettuce cups, tacos, burritos and much more.
• Storing Instructions: To store leftover chicken, put in an airtight container for up to 4 days. You can also freeze in a freezer safe container for about 2 months.

Chicken Burrito Bowl Topping Suggestions:

There are so many toppings to enjoy with your slow cooker chicken burrito bowls. Here are some of our favorites:

• diced tomatoes
• lettuce or chopped cabbage
• cheese--think beyond cheddar. Cotija, a cheddar blend, habanero spiced cheese, etc.
• pico de gallo
• roasted tomato salsa
• guacamole
• fritos or tortilla chips
• sliced olives
• pickled onions
• cilantro lime dressing (yum!!!)
• sliced radishes
• sour cream or Greek yogurt

What am I missing?!

Other Slow Cooker Recipes:

• Simple Slow Cooker Shredded BBQ Chicken
• Creamy Chicken and Wild Rice Soup
• Super Simple Slow Cooker Pot Roast
• Slow Cooker Siracha Lime White Chicken Chili
• Tomato Tortellini Soup
• Slow Cooker Country Style BBQ Ribs

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Slow Cooker Chicken Burrito Bowls

These Simple Slow Cooker Chicken Burrito Bowls are an easy way to bring dinner to the table without all the time and hassle. Juicy shredded chicken, black beans, and the right amount of spice--plus, the topping options are endless!

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 6

Calories: 261kcal

Author: Lorie Yarro

Ingredients 

1x2x3x

For Slow Cooker

• ▢ 1 ½ lb. chicken breast
• ▢ 1 can black beans (15 oz.) rinsed
• ▢ ½ cup corn kernels
• ▢ 1 can diced tomatoes (14.5 oz.)
• ▢ 1 large green chile pepper diced
• ▢ ½ red onion diced
• ▢ 2 garlic cloves, minced
• ▢ 1 T chili powder
• ▢ 1 T cumin
• ▢ ½ teaspoon crushed red pepper
• ▢ 1 T lime juice
• ▢ Sea Salt to taste
• ▢ ½ teaspoon cracked pepper

Burrito Bowl Contents/Extras

• ▢ 2 cups cooked rice in a rush? Use frozen!
• ▢ 1 avocado
• ▢ lime wedges
• ▢ 1 roma tomato diced
• ▢ Romaine lettuce
• ▢ shredded cheese
• ▢ cilantro

Instructions

• Place chicken breasts at the bottom of the slow cooker. Cover with cumin, chili powder, red pepper, sea salt and pepper. Add green chile, onion, garlic, tomatoes, and black beans. Stir the ingriedients on top of the chicken to mix evenly. Cover and cook.
• Allow to cook for about 4-5 hours on high or 6-7 hours on low.
• About 30 minutes before eating or when chicken has reached an internal temperature of 165°F, turn to warm and, using two fork, pull chicken apart to shred. It should come apart very easily.
• Prep all of the desired bowl ingredients and then add mixture from crock pot to each bowl and top with your favorite ingredients!
• Store leftovers in an airtight container in the refrigerator.

Notes

• Set up a burrito bowl bar for the crowd. You can set out lots of toppings and keep the chicken in the slow cooker on warm. The whole crew can serve up a bowl they love.
• These make great chicken tacos as well as a great taco salad. You don't have to stick just to rice bowls. Add the chicken to quesadillas, lettuce cups, tacos, burritos and much more.
• Storing Instructions: To store leftover chicken, put in an airtight container for up to 4 days. You can also freeze in a freezer safe container for about 2 months.

 

*Nutrition facts based on chicken mixture only.

Nutrition

Calories: 261kcal | Carbohydrates: 25g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 307mg | Potassium: 876mg | Fiber: 8g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 4mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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