These Simple Slow Cooker Chicken Burrito Bowls make dinner effortless. With about 10 minutes of prep — dump everything in the slow cooker and walk away — you’ll come back to juicy shredded chicken, black beans, corn, tomatoes and just the right amount of spice. They’re versatile, family-friendly, and freezer-safe for easy meal prep.
Nothing beats a chicken burrito bowl — takeout not required.
When evenings are busy and you don’t have energy for complicated cooking, the slow cooker is a lifesaver. This recipe is a dump-and-forget dinner that yields tender, flavorful shredded chicken perfect for bowls, tacos, salads and more.
Why you will love this Slow Cooker Chicken Burrito Bowl Recipe
- Quick to prep: Everything goes into the slow cooker in minutes. Shred the chicken when it’s done and serve.
- Customizable: Let everyone top their own bowl to taste. It’s easy to make dairy-free, gluten-free, or milder for kids.
- Meal prep friendly: Cook a batch on Sunday, shred and store for easy weeknight meals. The slow cooker frees up oven or stovetop space for other tasks.
- Freezer friendly: The cooked chicken mixture freezes well — store up to about 2–3 months in a freezer-safe container.
Ingredients Notes
- Chicken: Use thawed boneless, skinless chicken breasts for safety and even cooking. Thighs also work if preferred.
- Tomatoes: Use canned diced tomatoes and keep the juices; they add flavor and moisture.
- Corn: Frozen or canned corn both work well.
- Green chile or jalapeño: Use jalapeño for more heat, or a small can of diced green chiles if you don’t have fresh peppers.
- Beans: Black beans are used here, but pinto or kidney beans are fine substitutes.
- Lime juice: Freshly squeezed is best for bright flavor.
- Garlic: Minced fresh garlic is preferred, but garlic powder can be used in a pinch.
- Spices: Cumin, chili powder, crushed red pepper, salt and pepper form the base. Optional additions: smoked paprika or a pinch of oregano.
This is a true dump-and-walk-away recipe — get the slow cooker going and dinner practically makes itself.
How to make the best crockpot chicken burrito bowls
Step 1: Place chicken breasts in the bottom of the slow cooker. Season evenly with salt, pepper, cumin, chili powder and crushed red pepper.
Step 2: Add the onion, green chiles (or jalapeño), corn and garlic. Top with canned diced tomatoes and rinsed black beans. Squeeze lime juice over the mixture.
Step 3: Gently stir the ingredients on top so the flavors distribute and the chicken is covered.
Step 4: Cover and cook on low for about 4–6 hours, until the thickest part of the chicken reads 165°F. Check around 3 hours if your breasts are small — cooking time varies with size.
Step 5: When the chicken reaches 165°F, shred with two forks. You can remove the chicken and shred on a board or shred directly in the slow cooker.
Step 6: After shredding, stir the chicken into the mixture and set the slow cooker to warm. Garnish with chopped cilantro and serve with your preferred bowl toppings.
Recipe Tips
- Set up a burrito bowl bar: Keep the shredded chicken warm in the slow cooker and offer a variety of toppings so everyone can build their perfect bowl.
- Choose similar-sized chicken: Select breasts of uniform thickness so they cook evenly and avoid overcooking smaller pieces.
- Versatile uses: This mixture is great for tacos, quesadillas, lettuce wraps, salads and more — not just rice bowls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2–3 months and thaw in the refrigerator before reheating.
Chicken Burrito Bowl Topping Suggestions
Top your bowls with fresh and crunchy ingredients. Some favorites:
- Diced tomatoes
- Lettuce or chopped cabbage
- Cheeses like cotija, cheddar blends or spicy varieties
- Pico de gallo or roasted tomato salsa
- Guacamole or sliced avocado
- Tortilla chips or Fritos for crunch
- Sliced olives, pickled onions or radishes
- Cilantro lime dressing, sour cream or Greek yogurt
Other Slow Cooker Recipes
- Simple Slow Cooker Shredded BBQ Chicken
- Creamy Chicken and Wild Rice Soup
- Super Simple Slow Cooker Pot Roast
- Slow Cooker Sriracha Lime White Chicken Chili
- Tomato Tortellini Soup
- Slow Cooker Country Style BBQ Ribs
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Slow Cooker Chicken Burrito Bowls
Ingredients
For Slow Cooker
- 2 lb. chicken breast
- 1 can black beans (15 oz.), rinsed
- 1 cup corn kernels
- 1 can diced tomatoes (14.5 oz.), no need to drain
- 1 green chile or jalapeño, diced
- ½ red onion, diced
- 2–3 garlic cloves, minced
- 1–1½ Tbsp chili powder
- 1 Tbsp cumin
- ½ tsp crushed red pepper
- 1 Tbsp lime juice
- ½ tsp sea salt
- ½ tsp cracked pepper
Burrito Bowl Contents/Extras
- 2 cups cooked rice (or use frozen rice in a hurry)
- 1 avocado
- lime wedges
- 1 roma tomato, diced
- Romaine lettuce or cabbage
- shredded cheese
- cilantro
Instructions
- Place chicken breasts in the slow cooker and season with cumin, chili powder, crushed red pepper, sea salt and cracked pepper. Add green chile, corn, onion, garlic, diced tomatoes, lime juice and black beans. Stir to combine.
- Cover and cook on low for about 4–6 hours, until the thickest part of the chicken reaches 165°F.
- Remove and shred the chicken on a cutting board or shred directly in the slow cooker with two forks. Stir the shredded chicken back into the mixture and keep on warm until serving.
- Prepare desired bowl ingredients, divide rice among bowls, top with the chicken mixture and finish with your favorite toppings.
- Store leftovers in an airtight container in the refrigerator.
Notes
Set up a burrito bowl bar: Keep the chicken warm in the slow cooker and offer a variety of toppings so everyone can build a bowl they love.
Make tacos or salads: This mixture works great in tacos, quesadillas, lettuce wraps and taco salads.
Storage: Refrigerate up to 4 days or freeze up to 2–3 months. Thaw in the refrigerator before reheating.
*Nutrition facts are an approximation for the chicken mixture only.
Nutrition
Calories: 261 kcal, Carbohydrates: 25 g, Protein: 32 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 73 mg, Sodium: 307 mg, Potassium: 876 mg, Fiber: 8 g, Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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