These slow cooker chicken burrito bowls take only ten minutes of prep work and reward me later with a delicious and hearty dinner. I love garnishing each bowl with all my favorite toppings, from fresh lime juice to guacamole.
Slow Cooker Chicken Burrito Bowls
When I’m craving comfort food but don’t want to spend a lot of time cooking, these slow cooker chicken burrito bowls are my go-to. Every bite is packed with chile-spiced rice, beans, and juicy morsels of shredded chicken. Since all the ingredients are cooked together in the same pot, it’s so easy to dish out a bowl when it’s time to eat.
Besides being so easy to make, one of the best parts of this burrito bowl recipe is how all the flavors and ingredients come together during the cooking process. The chicken is enriched with a tomato-rich, chile-spiked broth, which is later absorbed by the rice, making each bite fragrant and well-seasoned.
Why I Love This Recipe
- I love garnishing each bowl with things I love, such as avocado, fresh jalapenos, sour cream – the possibilities are endless.
- Since the slow cooker does all the work, I’m able to go about my day, knowing a meal is waiting for me to enjoy.
- It tastes good fresh and the leftovers are equally incredible.
Ingredients
- boneless, skinless chicken breast – you can sub with chicken thighs, but you’ll want to remove any extra fat before cooking
- Colby-Jack cheese – already shredded or shred yourself, it doesn’t matter for this recipe
- salsa – jarred salsa is preferred here, as fresh salsa would be too watery – you choose the spiciness
- diced tomatoes
- black beans – pour in the can, no need to rinse
- green chiles – if you want lots of heat you can use diced jalapenos
- chicken broth – low-sodium is preferred
- chipotle chile powder – you can sub with regular chili powder for less spice
- paprika – do not use sweet paprika
- ground oregano
- table salt
- black pepper – finely ground
- instant rice – this would be Minute Rice or another brand. This recipe was not made for regular rice.
How To Make Slow Cooker Chicken Burrito Bowls
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: First, lay the chicken breasts at the bottom of your slow cooker.
- Step Two: Next, toss in the onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile pepper powder, paprika, oregano, salt, and black pepper. Set it to cook on low for about 4 hours.
- Step Three: When the time’s up, take the chicken out and place it in a large bowl. Grab two forks or shredders and shred the chicken to your liking. Keep the lid on the slow cooker while you’re doing this so everything stays nice and hot.
- Step Four: Once your chicken is all shredded, pop it back into the slow cooker. Add the rice and give it a good stir to combine everything.
- Step Five: Let it cook for another 45 minutes, or until the rice is tender. Make sure to taste the rice to check if it’s cooked to your liking.
- Step Six: Sprinkle some shredded cheese on top, then put the lid back on for another 3-5 minutes until the cheese is all melted and gooey.
- Step Seven: Serve up your delicious creation in a bowl and add your favorite toppings. Enjoy!
Recipe Tips
- This recipe is very easy to adjust to your desired heat levels. Add jalapeños or chipotle peppers in adobo sauce if your family prefers it spicy.
- If you’re craving a fajita bowl, add sliced bell peppers along with the onion.
- Switching up the cheese is also an option and can add some excitement. Feel free to use shredded jalapeño gouda instead of Colby-Jack. There are lots of options when it comes to the cheese.
Storage, Reheating and Freezing
- Store the chicken burrito bowls in an airtight container in the fridge for 5-7 days.
- I reheat individual portions in the microwave, and they come out great. The stovetop works well too.
- You can easily make a double batch of burrito bowls and freeze the leftovers.
- Allow frozen leftovers to thaw and reheat on the stove or in the microwave. If you plan to enjoy it later, you can also toss it back in the slow cooker for a few hours. Just make sure there’s enough liquid to prevent it from drying out—add a little more chicken broth if necessary.
More Slow Cooker Meals
- Slow Cooker Tangy Brisket
- Slow Cooker Honey Soy Pulled Pork
- Slow Cooker Pulled Pork Chile Verde
- Slow Cooker Ham and Bean Soup
- Slow Cooker Hawaiian Chicken
- Slow Cooker Chile Colorado
- Slow Cooker Korean BBQ Chicken
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Slow Cooker Chicken Burrito Bowls
Slow Cooker Chicken Burrito Bowls - ten minutes of prep work rewards you later with a delicious and hearty dinner. Just dish yourself a bowl and garnish to your liking.
Servings: 8 people
Calories: 390kcal
Equipment
- slow cooker 6-7 quart
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 cups low-sodium chicken broth
- 1 tsp chipotle chile powder or regular chile powder
- 1 tsp paprika
- 1 tsp ground oregano
- 1 tsp table salt
- 1 tsp finely ground black pepper
- 2 cups instant rice (such as Minute Rice)
- 8 oz shredded Colby-Jack cheese
- Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion
Instructions
- Place the chicken breasts in the bottom of the slow cooker.2 lbs boneless, skinless chicken breasts
- Add the onion, salsa, black beans, diced tomatoes, diced green chiles, chicken broth, chipotle chile pepper powder, paprika, oregano, salt, and black pepper. Slow cook on low for 4 hours.1 medium yellow onion, diced, 1 (16 oz) jar salsa , 1 (15 oz) can black beans, 1 (10 oz) can diced tomatoes, 1 (4 oz) can diced green chiles, 2 cups low-sodium chicken broth, 1 tsp chipotle chile powder , 1 tsp paprika, 1 tsp ground oregano, 1 tsp table salt, 1 tsp finely ground black pepper
- Remove the chicken and place in a large bowl. Use 2 forks or shredders to shred the chicken. (Keep the lid on the slow cooker while shredding the chicken to retain the heat.)
- Place the shredded chicken back into the slow cooker and add the rice, stirring to combine.2 cups instant rice
- Cook for another 45 minutes, or until the rice is tender. (Make sure to taste the rice here to check for tenderness.)
- Top with shredded cheese and place the lid back on top of the slow cooker, cook for another 3-5 minutes, until the cheese has melted.8 oz shredded Colby-Jack cheese
- Serve in a bowl with desired toppings.Optional garnishes: sour cream, olives, avocado, hot sauce, cilantro, green onion
Video
Notes
For optimal outcomes when preparing these slow cooker chicken burrito bowls, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Slow Cooker Chicken Burrito Bowls
Amount Per Serving (165 g)
Calories 390
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6.1g38%
Polyunsaturated Fat 0.1g
Cholesterol 98mg33%
Sodium 900mg39%
Potassium 346mg10%
Carbohydrates 24.1g8%
Fiber 5g21%
Sugar 2.5g3%
Protein 38.3g77%
Vitamin A 22IU0%
Vitamin C 20mg24%
Calcium 26mg3%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Putnam says
Is that true that it takes 45 minutes in a slow cooker to cook instant rice? Jeepers.
Cathy says
Since the slow cooker is on low, yes. But you want the rice in there to absorb the tomato-spiked broth and other flavors. It’s worth it. If you just pour the ingredients over rice or stir rice in and serve, you miss out on the absorption process.
Laura says
Thank you so much, the whole family loves these yummy burrito bowls!
wilhelmina says
These burrito bowls put fast Mexican chain burrito bowls to shame! So easy to make and I love being able to make a big batch!
Toni says
This is such a delicious meal! My family really loved it!
Libbie says
Can one use regular rice instead of instant?
Cathy says
Not in this recipe without completely changing the cooking time and amount of liquid.
Katie says
I love this recipe- it’s truly so delicious! The spices are perfect, and the additional garnishes are just right.
Barbara Rupnick says
Can I use instant brown rice instead of white?
Cathy says
Check the cooking times with instant brown rice and instant white rice. If they are the same then it should be fine, otherwise you will want to test for doneness before eating.
Kim says
Can I use an instant pot for this?
Cathy says
You probably could, but I’ve never made it that way and I would imagine some conversion of liquid is required. You’d have to play with it varying the ingredients.
Matth says
Why would you take the day off chicken thighs??? Lol that’s why they’re so good because there’s so much more flavor vs breast.
Cathy says
Because a slow, wet heat is used to cook the chicken, the skin is going to come out rubbery and chewy rather than crunchy and crispy. On top of that, the natural fat in the chicken skin will result in the sauce acquiring a layer of oil on top that you’ll either have to skim off, or eat around and soak into the rice. You don’t need the extra fat in this recipe to keep the chicken from drying out.
Linda says
Great recipe. I made it for my husband and I and it was a big hit. Will definitely be making again!
Carter says
We are hooked on this recipe, it’s so yummy. No more Chipotle for us. Saving money with this one.
Cathy says
Right on.
Cherrie L Ward says
I would also add…regarding frozen food in a slow cooker…is it is never recommended because the heating crock, next to the frozen food can also cause the ceramic liner to crack….which is never a good think.
This looks good. Gonna try it. I am going to try some precooked petite sirloin chunks that I froze…I made too many for a recipe and have’t been able to figure out what to do with the leftovers. Being already cooked, the time in the crock will allow the meat (that is rather tough) to break down.
Elsa says
OMG these were amazing! Loved every bite and now on my regular meal rotation.
Missy says
Hi do you drain the juice out of the black beans?
Cathy says
Pour them into a colander and rinse them.
Gina Risa says
Oh my goodness we loved these burrito bowls. So good.
Alannah says
I made this recipe yesterday and it turned out really well! I had a couple of hiccups so in case anyone runs into the same issues I hope this helps:
– lol for starters, I wasn’t able to get to the store and pick up the groceries, my partner did but he lost the shopping list and had to go by memory. We got a red onion instead of yellow/ white and didn’t get chicken broth.
– we had a lot of other types of meat stored in our freezer and decided to use that in place of chicken breast, because chicken is getting really expensive these days. We went with pork shoulder!
– unfortunately the pork didn’t thaw in time when we went to make the recipe it was probably 80% thawed
– I overestimated how much salsa I already had at home so I was a couple oz short. I made up the difference in diced tomatoes.
– i used a leftover packet of instant ramen broth in place of the broth, and put that in 2 cups of water.
Aside from the ingredient differences, I followed the directions pretty much the same except added a couple of extra hours onto the cook time I want to say 6 hours instead of 4, then 2 hours instead of 45.
I wasn’t able to shred the pork, I just took it out onto a cutting board and started cutting it into smaller pieces, checking to make sure it was getting cooked through. I still made sure the rice wasn’t getting thrown in until the last 45 mins so it didn’t “overcook” I don’t know what would have happened to it otherwise.
It was still a hit and will make it again, better equipped for next time and maybe I’ll do steak next time 😉 or 2 cans of black beans for a vegetarian version.
Tracy says
What size slow cooker works best for this recipe? Can’t decide between the 4 quart or 6 quart.
Thanks!
Tracy
Cathy says
Definitely 6 quart!
Ina says
Hi Cathy. We just had this lovely dish for dinner tonight – I made a few modifications to the recipe based on the ingredients we had and did a blog post with a link back to you. Thanks for sharing such a great recipe – a recipe we will make time and time again. Ina
Cathy Pollak says
Thank you.
Terry says
Hi Cathy! This looks like a great recipe especially since we’re now having record breaking high temperatures, so definitely don’t want to turn on the oven.
Do you think my 6qt Crockpot would be big enough to handle a double batch?
I couldn’t find the size you used, anywhere – neither the narrative, the recipe card, nor listed beside “Crockpot”, under the “Equipment” section. Perhaps you could specify the size used there, to save any chance of confusion? Would be of great benefit to those of us just getting started on our Crockpot journey! Thanks so much!
Cathy Pollak says
When it comes to recipe writing, a standard slow cooker size is 6 to 7-quarts and most slow cooker recipes are geared towards this common pot size. If it is different, it is usually written that way, but I’ll make sure to include it from now on! The link in the equipment section would have also taken you to the proper size slow cooker. So for this recipe a 6-7 quart slow cooker is the best size. Enjoy.
Terry says
Hi Cathy! Me again.
Not sure if I’m losing it, or what. I read through the recipe twice. Sent comment to you, then sent it to the notes on my phone, and also emailed it to myself (again, as I obviously already had it), so I could watch for a reply, as you unfortunately don’t have/use the plug-in that notifies you of a reply, so you don’t have to continually check back, hoping there’s been one. Or try to find your question, when there’s 100s of comments.
THEN – I pulled up the recipe again, so I could add a couple of things to my grocery list, and the slow cooker size was there. Wait…WHAT? 😱
It’s possible the gremlins were playing in my phone again – if not, my apologies. But I’d still like to know if my 6qt Crockpot could handle a double batch?
Cathy Pollak says
Yes it can handle, it just might take longer to cook, so taste the rice for tenderness before deciding it’s finished.
Terry says
Thanks so much – for BOTH replies. I appreciate it, and everything you do to get these great recipes out to us!
Have a great “hump” day!
Cathy Pollak says
Thanks so much, that means a lot!
Erin Koidal says
Can I eliminate the rice?
Cathy Pollak says
No. You’ll end up with a very liquid dish as the rice soaks ups all the fluid while cooking.
Sue Cavanaugh says
Ee made for the first time to share with another couple we do dinner with periodically. They loved it, better yet, their 2 & 4 year-old daughters had second helpings! the four year-old actually had 4 “second helpings.”
For spme reason. we had soft flour tortillas as a “side” with our friends. We had given them a list of the toppings as their responsibility for the shared dinner. Looking back now, I can not detrmine why we had them get tortillas along with the toppings. Was there a mention early on in the article that I missed about serving this with toritllas? We ended up using the tortillas like you would Naan when eating Indian cuisine. Any input regarding tortillas as a side accompanyment would be appreciated.
This will be Father’s Day dinner for 2025 since our son and granddaughters love Mexican cuisine. – much less expensive than eating out and waiting in long lines at the steakhouse, don’t you think?
Stephanie says
Can I use ground beef instead of chicken? What would I have to change?
Cathy Pollak says
I’ve never made this with ground beef, so it would be an experiment on your part. I would probably brown and drain the beef first (on the stove) and then add it in with everything else (per the recipe), but there are a couple of things to watch out for. The fat from the beef might change how the broth soaks into the rice, since the recipe uses uncooked instant rice that finishes right in the slow cooker. It could make the rice cook unevenly, or you might find you need an extra splash of broth at the end. The timing could be a little different too, since chicken gives off juices as it cooks and beef won’t. Not saying it won’t work, just something you’d have to play around with.
Amy says
Good morning! Going to make this for dinner…. I’m watching carbs, is it possible to use riced cauliflower instead of instant rice?
Cathy Pollak says
No, this recipe is calibrated for the rice to soak up the liquid, cauliflower rice doesn’t do that and you’ll end up with a watery mess. Sorry!
Tracy says
So flippin good. One of my favorite recipes ever. Don’t change a thing!
Cathy Pollak says
Thank you!
Amy V says
Easy and very tasty. I used 2 large chicken breasts and 1 1/2 cups of rice. I also added a small can of corn. I will definitely make this again! Thank you.
Barbara Henning says
Can I use shredded rotisserie chicken instead of raw chicken breast? Thanks.
Cathy Pollak says
So this recipe has a very specific ecosystem balance with the ingredients listed and raw chicken contributes, moisture, liquid etc. Rotisserie will not provide that here.
James says
Made this for dinner tonight. It’s a big hit! I have a question about the serving size. Is a serving one cup or one bowl? I’m only asking because I’m post bariatric surgery and track all my food intake.
Cathy Pollak says
So the serving size is 165 grams. You just need to weigh it. So glad you love it.