Slow Cooker Chicken Burrito Bowl: 5-Hour Flavor Magic

Oh my gosh, let me tell you about my absolute favorite lazy-day dinner trick – this Chicken Burrito Bowl made right in the slow cooker! I discovered this gem during one of those crazy weeks when my kids had activities every single night and I just couldn’t face another pizza delivery. The beauty? You dump everything in the cooker in the morning, forget about it all day, and come home to the most amazing Mexican-inspired meal. The smells alone will make your stomach growl!

What I love most (besides not having to stand over a stove) is how the chicken becomes so tender it practically shreds itself. The rice absorbs all those incredible flavors from the spices and broth, and the whole thing comes together like magic. It’s become my go-to meal prep solution too – these bowls taste even better the next day after the flavors have really mingled. Trust me, once you try this hands-off approach to burrito bowls, you’ll wonder how you ever cooked any other way!

Why You’ll Love This Chicken Burrito Bowl (Slow cooker)

Okay, let me count the ways this recipe will change your life (or at least your weeknight dinners):

• Set-it-and-forget-it magic: Dump everything in the slow cooker before work and come home to a fully cooked meal – no babysitting required!
• Flavor explosion: The chicken soaks up all those taco spices while the rice gets infused with savory goodness.
• Meal prep superstar: Makes 4 perfect portions that taste even better the next day – lunchbox hero!
• One-pot wonder: Minimal cleanup means more time for Netflix after dinner (you’re welcome).
• Customizable: Pile on your favorite toppings – I’m partial to extra avocado and a squeeze of lime.

Seriously, this recipe checks all the boxes for busy cooks who still want delicious homemade meals. For more easy dinner ideas, check out our general blog!

Ingredients for Chicken Burrito Bowl (Slow cooker)

Here’s everything you’ll need to make this flavor-packed bowl (and yes, I’ve learned the hard way – measure carefully!):

• 1.5 lbs boneless, skinless chicken breasts (thighs work too if you prefer darker meat)
• 1 cup uncooked white rice – the starchy kind that holds up beautifully in the slow cooker
• 1 (15 oz) can black beans, drained and rinsed (trust me, skip this step and you’ll regret the salty sludge!)
• 1 cup corn kernels – fresh off the cob when in season, frozen works perfectly otherwise
• 1 (10 oz) can diced tomatoes with green chilies – Rotel is my go-to brand for that extra kick
• 1 cup chicken broth – the liquid gold that keeps everything moist
• 1 packet taco seasoning – or 2 tbsp of homemade blend if you’re feeling fancy
• The spice squad: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• 1 cup shredded cheese – I alternate between sharp cheddar and Monterey Jack depending on my mood
• Fresh finishes: 1/4 cup chopped cilantro, 1 sliced avocado, 1 lime cut into wedges

Ingredient Notes & Substitutions

Want to mix it up? Here are my tested tweaks:

• Rice: Brown rice adds fiber but needs an extra hour of cooking time
• Dairy-free? Skip the cheese or use a plant-based alternative – the avocado adds plenty of creaminess
• Spice lovers: Add a diced jalapeño with the tomatoes or extra chili powder
• Fresh tomatoes: Swap the canned for 1 cup diced fresh tomatoes + 1 small can of green chilies
• Protein swap: Pork tenderloin works surprisingly well with these flavors!

Equipment You’ll Need

Honestly, one of the best parts of this recipe is how little equipment it requires! Here’s what you’ll need:

• A trusty slow cooker (mine’s a basic 6-quart that I’ve had for years)
• Measuring cups – because eyeballing rice never works out well for me
• Two forks for that satisfying chicken shredding moment

That’s it! Though if you’re fancy, a rice cooker is nice for making extra rice on the side (my husband always wants seconds).

How to Make Chicken Burrito Bowl (Slow cooker)

Alright, let’s get cooking! Here’s my foolproof method for the most deliciously easy burrito bowls you’ll ever make:

1. Start with the chicken – Place those boneless, skinless breasts right in the bottom of your slow cooker. No need to trim them unless you spot any weird bits (we’ve all been there).
2. Add the rice and beans – Sprinkle the uncooked rice evenly over the chicken, then scatter the drained black beans on top. I like to give everything a little shake to distribute it nicely.
3. Corn and tomatoes go next – Dump in the corn (frozen is fine, no need to thaw!) and that can of diced tomatoes with green chilies. The juices will help everything cook perfectly.
4. Seasoning time! Pour in the chicken broth, then sprinkle the taco seasoning, cumin, chili powder, garlic powder, salt and pepper over everything. Don’t stir yet – we want those spices to hydrate properly.
5. Let it work its magic – Cover and cook on low for 4-5 hours (or high for 2-3 hours if you’re in a rush). Your house will smell amazing by hour 2, I promise!
6. Shred that chicken – Use two forks to pull apart the tender chicken right in the pot. It should practically fall apart – if it doesn’t, give it 30 more minutes.
7. Finish with the good stuff – Stir in the shredded cheese and chopped cilantro until everything’s beautifully combined.

That’s it! Serve it up with fresh avocado slices and lime wedges for that perfect finishing touch.

Tips for Success

From my many (many) test runs, here are my golden rules:

• Never skip the broth – It keeps everything moist and helps the rice cook evenly. Water just doesn’t cut it.
• Gentle stirring – When you mix in the cheese, be kind to your rice. Overmixing turns it mushy.
• Taste and adjust – Add more salt or spices after shredding if needed. I usually add an extra pinch of cumin.
• Don’t peek! Every time you lift the lid, you add 15 minutes to cook time. Resist the temptation!

Serving Suggestions for Chicken Burrito Bowl (Slow cooker)

Oh, the fun part – dressing up these bowls is where you can really make them your own! I always set out a little toppings bar when serving:

• The classics: Sour cream, sliced jalapeños, and crushed tortilla chips for that perfect crunch
• Extra fresh: Diced red onions, pico de gallo, or quick-pickled radishes add brightness
• On the side: A simple cabbage slaw or roasted Mexican-style street corn makes it a feast

Pro tip: Warm some flour tortillas and let everyone build their own burritos if the mood strikes. Leftovers? Toss it in a skillet with eggs for killer breakfast tacos!

Storage & Reheating Instructions

Here’s how to keep your burrito bowl leftovers tasting fresh (because let’s be honest – you’ll want seconds!):

• Airtight is right: Store in containers with tight lids – they’ll keep for 3 days in the fridge
• Reheat with love: Microwave portions with a splash of water to revive the moisture, stirring halfway
• Freezer hack: Freeze individual portions for up to a month – thaw overnight before reheating

My favorite trick? Pack leftovers straight into mason jars for grab-and-go lunches that stay perfect till noon!

Nutritional Information

Just so you know what you’re getting into with these delicious bowls! (Remember, these numbers are estimates – your exact amounts will vary based on ingredients and toppings):

• Calories: About 450 per serving
• Protein: A solid 35g – that chicken really pulls its weight!
• Carbs: 55g total, with 8g fiber from those awesome beans and rice
• Fat: 12g total (mostly the good kind from avocado and cheese)

Pro tip: If you’re watching sodium, use low-sodium broth and beans – the taco seasoning packs plenty of flavor already!

Frequently Asked Questions

I get asked about this recipe ALL the time – here are the answers to the questions that pop up most often:

• “Can I use frozen chicken?” Absolutely! Just add an extra hour to the cook time (no need to thaw first). I do this all the time when I forget to take chicken out of the freezer!
• “What if I don’t eat dairy?” No problem – skip the cheese or use a plant-based version. The avocado adds plenty of creamy richness anyway.
• “How can I kick up the heat?” Oh, I love this one! Add an extra teaspoon of chili powder, throw in some diced jalapeños with the tomatoes, or drizzle with hot sauce at the end.
• “Can I make this vegetarian?” Sure thing! Swap the chicken for extra beans or tofu, and use veggie broth. You’ll still get all that amazing flavor.

Try this recipe and share your results in the comments – I’d love to hear how you made it your own! You can also see more visual inspiration on our Pinterest page.

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