Description
This Slow Cooker Chicken Burrito Bowl is a no-fuss, high-protein meal packed with bold Mexican-inspired flavors. With just 5 minutes of prep, the slow cooker turns simple ingredients like chicken, beans, corn, and rice into a customizable, comforting dish that’s perfect for busy weeknights or effortless meal prep.
Ingredients
Main Ingredients:
1 to 1½ lbs boneless skinless chicken breasts or thighs
1 (15 oz) can diced tomatoes
1 cup low-sodium chicken broth
1 cup brown rice (or instant rice for quicker cook time)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 small onion, diced (optional)
1½ tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
Optional Toppings:
Shredded cheese
Diced avocado
Fresh cilantro
Lime wedges
Sour cream or Greek yogurt
Salsa or hot sauce
Tortilla chips
Instructions
Layer the base: Add chicken, diced tomatoes (with juices), broth, chili powder, cumin, and optional onion to a 3-quart slow cooker.
Cook the protein: Cover and cook on low for 4 hours until chicken is tender. Shred it directly in the slow cooker using two forks.
Add rice and beans: Stir in rice, black beans, and corn. Cover again and cook on low for another 3–4 hours. Check after 2½ hours and add a splash of broth if the rice looks dry.
Serve: Spoon into bowls and top with cheese, avocado, or your favorite toppings.
Notes
Use thawed chicken to ensure even cooking.
For vegetarians: Replace chicken with additional beans and use veggie broth.
Adjust spice with jalapeños or hot sauce.
Leftovers reheat well and taste even better the next day.
Freezer-friendly: Portion and freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 7–8 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Keywords: slow cooker burrito bowl, chicken burrito bowls, crockpot meal prep, healthy Mexican dinner, set it and forget it recipes