Slow Cooker Chicken Burrito Bowl

The Slow Cooker Chicken Burrito Bowl is a flavorful and hearty meal that brings together tender shredded chicken, black beans, corn, rice, and zesty seasonings. Cooked low and slow, this dish delivers the comforting flavors of a burrito in a convenient, one-pot bowl. Perfect for busy weeknights or meal prep, this recipe is both simple and satisfying.

Why You’ll Love This Recipe

• Easy to Prepare: Just add everything to the slow cooker and let it do the work.

• Family-Friendly: Mild enough for all ages, yet easy to spice up.

• Customizable: Serve it with your favorite toppings like avocado, sour cream, or shredded cheese.

• One-Pot Meal: Minimal cleanup with everything cooked in a single pot.

• Perfect for Meal Prep: Great for storing and reheating during the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salsa or diced tomatoes

• Low-sodium chicken broth

• Chili powder

• Ground cumin

• Smoked paprika

• Black beans, drained and rinsed

• Frozen corn

• Instant white rice

• Shredded cheddar or Colby Jack cheese

• Optional toppings: sour cream or Greek yogurt, avocado, green onions, chopped cilantro, lime wedges, tortilla chips

Directions

1. Place chicken breasts in the bottom of the slow cooker.

2. Add salsa (or diced tomatoes), chicken broth, chili powder, cumin, smoked paprika, black beans, and corn.

3. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.

4. Remove the chicken, shred with two forks, and return it to the slow cooker.

5. Stir in instant rice and cover. Cook on low for 40–50 minutes, or until the rice is tender and liquid is mostly absorbed.

6. Sprinkle shredded cheese over the top and let it melt for a few minutes.

7. Serve hot with your favorite toppings.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 4 hours 50 minutes (on low)

Variations

• Use Chicken Thighs: For extra flavor and moisture.

• Add Heat: Mix in chopped jalapeños or hot sauce.

• Swap the Rice: Try brown rice or quinoa; adjust cook time as needed.

• Vegetarian Option: Omit chicken and double the beans and corn.

• Add Veggies: Stir in diced bell peppers or zucchini during the last hour.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months.

• Reheat: Warm in the microwave or on the stove with a splash of broth or water to loosen it up.

FAQs

How do I prevent the rice from getting mushy?

Add the instant rice toward the end of cooking time and don’t overcook it.

Can I use brown rice?

Yes, but brown rice takes longer to cook and should be added earlier or cooked separately.

Can I cook this on high instead of low?

Yes, cook on high for about 2.5 hours before shredding the chicken and adding rice.

What toppings go best with this?

Sour cream, avocado, shredded lettuce, cheese, green onions, lime wedges, or crushed tortilla chips.

Can I make this spicier?

Add more chili powder, diced jalapeños, or hot sauce to taste.

Is this dish gluten-free?

Yes, if you use gluten-free broth and check your salsa and seasoning labels.

Can I use pre-cooked chicken?

Yes, stir it in when adding the rice and reduce cooking time accordingly.

Can I make it without cheese?

Yes, the dish is flavorful on its own, or you can use a dairy-free cheese substitute.

Will frozen chicken work?

It’s best to thaw chicken first for even and safe cooking in the slow cooker.

Can I double the recipe?

Yes, but make sure your slow cooker is large enough and adjust cooking time slightly.

Conclusion

The Slow Cooker Chicken Burrito Bowl is a convenient and wholesome meal packed with vibrant flavors and customizable toppings. Whether you’re looking for a weeknight dinner, something to meal prep, or a dish the whole family will love, this recipe checks every box. It’s easy, adaptable, and guaranteed to become a go-to in your kitchen.