These Crockpot Chicken Burrito Bowls are a hearty, hands-off weeknight dinner that practically cooks itself. Tender shredded chicken simmers all day with beans, corn, and tomatoes for big, bold flavor, then gets piled high over fluffy rice with cheese, avocado, and cilantro. It’s cozy, colorful, and perfect for feeding a hungry crowd or stocking up on meal prep lunches.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 ounce)
- 1 cup chicken broth (low sodium preferred)
- 1 cup uncooked brown rice
- 1 bell pepper, chopped (any color)
- 1 onion, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth on top of the chicken.
- Add the chopped bell pepper and onion, then stir gently to combine, making sure the chicken is coated in the seasoning and liquid.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a plate and shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- While the chicken finishes cooking or resting, cook the brown rice according to the package directions on the stovetop or in a rice cooker.
- To serve, add a scoop of hot cooked brown rice to each bowl. Spoon the chicken and bean mixture over the rice.
- Top each bowl with shredded cheese, sliced avocado, and fresh cilantro. Taste and season with additional salt and pepper as needed, then serve warm.
Variation
- Swap the protein: Use boneless, skinless chicken thighs instead of breasts for an even juicier, richer bowl, or try shredded pork or turkey with the same seasonings.
- Make it vegetarian: Omit the chicken and add an extra can of beans (black, pinto, or kidney) plus 1 additional cup of veggies like zucchini or extra peppers. Cook time will be shorter (about 3–4 hours on LOW).
- Chipotle-lime version: Add 1–2 chopped chipotle peppers in adobo and 1–2 tablespoons lime juice to the crockpot for a smoky, tangy twist. Finish bowls with extra lime wedges and a dollop of Greek yogurt or sour cream.
Cooking Notes
- If your slow cooker runs hot, start checking the chicken at the 3-hour mark on HIGH or the 6-hour mark on LOW to avoid overcooking.
- For best texture, avoid lifting the lid during the first few hours; each peek can add 20–30 minutes to the total cook time.
- If using frozen chicken breasts, thaw them completely in the refrigerator before adding to the crockpot for safe and even cooking.
Serving Suggestions
- Serve with toppings like sour cream or Greek yogurt, sliced jalapeños, salsa, lime wedges, and shredded lettuce so everyone can customize their bowl.
- Turn leftovers into burritos by rolling the chicken mixture, rice, and cheese in warm tortillas, then pan-searing until golden.
- Serve with a simple side of tortilla chips and guacamole or a crisp green salad for a complete, satisfying meal.
Tips
- Spray the inside of the crockpot lightly with cooking spray before adding ingredients to make cleanup easier.
- For extra flavor, quickly sear the chicken breasts in a hot skillet with a little oil before adding them to the slow cooker.
- Cook the rice towards the end of the chicken’s cook time so everything is hot and ready to serve at once.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 32 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I cook the rice in the crockpot with the chicken?
It’s best to cook the rice separately so it doesn’t become mushy or absorb too much liquid from the sauce. - Can I use frozen chicken breasts?
For food safety and best texture, thaw frozen chicken completely in the refrigerator before adding it to the slow cooker. - How do I store and reheat leftovers?
Store cooled leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth or water. - Can I make this less spicy?
Use mild diced tomatoes without extra chilies, choose a mild taco seasoning, and skip any spicy toppings like jalapeños or hot salsa.
Conclusion
These Crockpot Chicken Burrito Bowls bring together tender shredded chicken, beans, and veggies in a warm, boldly seasoned sauce all with minimal effort. Piled high over rice and finished with cool, creamy toppings, they’re a cozy, crowd-pleasing dinner that’s just as perfect for busy weeknights as it is for make-ahead lunches.
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Crockpot Chicken Burrito Bowls
- Total Time: 6 hours 15 minutes (on LOW)
- Yield: 6 servings 1x
- Diet: Gluten-Free (if taco seasoning is gluten-free)
Description
These Crockpot Chicken Burrito Bowls are a hearty, hands-off weeknight dinner that practically cooks itself. Tender shredded chicken simmers all day with beans, corn, and tomatoes for big, bold flavor, then gets piled high over fluffy rice with cheese, avocado, and cilantro. It’s cozy, colorful, and perfect for feeding a hungry crowd or stocking up on meal prep lunches.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 ounce)
- 1 cup chicken broth (low sodium preferred)
- 1 cup uncooked brown rice
- 1 bell pepper, chopped (any color)
- 1 onion, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth on top of the chicken.
- Add the chopped bell pepper and onion, then stir gently to combine, making sure the chicken is coated in the seasoning and liquid.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Transfer the cooked chicken to a plate and shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- While the chicken finishes cooking or resting, cook the brown rice according to the package directions on the stovetop or in a rice cooker.
- To serve, add a scoop of hot cooked brown rice to each bowl. Spoon the chicken and bean mixture over the rice.
- Top each bowl with shredded cheese, sliced avocado, and fresh cilantro. Taste and season with additional salt and pepper as needed, then serve warm.
Notes
- Use low-sodium broth and taco seasoning if you’d like to better control the salt level.
- If the mixture looks a bit thin after shredding the chicken, let it cook uncovered on HIGH for 15–20 minutes to thicken slightly.
- You can swap brown rice for white rice or even quinoa; just cook according to package directions separately.
- This recipe is very meal-prep friendly portion leftovers into containers with rice for grab-and-go lunches.
- Taste before serving and adjust with extra lime juice, salt, or chili flakes for brightness and heat.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 5 g (approx.)
- Sodium: 750 mg (approx., will vary by broth and taco seasoning)
- Fat: 14 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 50 g (approx.)
- Fiber: 8 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: crockpot chicken burrito bowls, slow cooker burrito bowl, easy chicken burrito bowls, meal prep chicken bowls