Slow Cooker Chicken Burrito Bowl Recipe
I’m really excited to share this Slow Cooker Chicken Burrito Bowl Recipe with you! It’s one of those meals that feels like a warm hug on a busy day without requiring nonstop attention. The chicken slow-cooks to tender, flavorful perfection while you get to focus on other things — or just relax with a cup of coffee like I often do when I make this.
What makes this recipe a winner in my book is how all the vibrant Mexican-inspired flavors magically come together without any hassle. Whether you’re meal prepping for the week or just need a comforting dinner, this Slow Cooker Chicken Burrito Bowl Recipe has your back. Plus, it’s incredibly versatile, which I’ll dive into below.
Ingredients You’ll Need
The ingredients in this recipe work together like a dream — fresh, zesty, and perfectly balanced with a bit of smoky warmth. When I shop for this recipe, I always try to grab good-quality chicken breasts and salsa with chunky veggies because it really lifts the whole dish.
- Skinless boneless chicken breast: Using breasts keeps the texture lean and shred-friendly; thighs work well too if you prefer juicier meat.
- Chunky salsa: This adds terrific flavor and moisture—pick your favorite brand or homemade salsa for freshness.
- Cilantro lime dressing: Brianna’s is my go-to because it’s bright and creamy; plus, it doubles as a drizzle at the end.
- Chicken broth: Adds extra depth and keeps the chicken moist while slow cooking.
- Chili powder, cumin, smoked paprika: These spices bring subtle heat, smokiness, and warmth—don’t skip or skimp on them!
- Cooked rice: The perfect base for soaking up all those delicious juices from the chicken.
- Frozen sweet corn: I love the pop of sweetness and easy availability year-round.
- Canned black beans (low sodium): Adds protein and creaminess, plus black beans are classic in burrito bowls.
- Avocados: Creamy slices or cubes make each bite richer and add healthy fats.
- Chopped cilantro: Freshness and that unmistakable Mexican flair.
- Lime: A quick squeeze brightens everything up just before serving.
Variations
I love how flexible this Slow Cooker Chicken Burrito Bowl Recipe is! Over time, I’ve personalized it based on what’s in my fridge or my mood. Don’t hesitate to swap in your favorites or adjust spice levels for your family’s taste buds.
- Use chicken thighs instead of breasts: For a juicier, slightly richer flavor. I often do this in cooler months for a heartier bowl.
- Add diced bell peppers or onions to the slow cooker: For extra veggie goodness and texture.
- Try brown rice or quinoa instead of white rice: For a nuttier, healthier base.
- Include jalapeño or hot sauce: If you like more spice, I sometimes toss in a chopped jalapeño for a little kick.
- Make it vegetarian: Skip the chicken and double up on beans and veggies, then season with the same spices.
How to Make Slow Cooker Chicken Burrito Bowl Recipe
Step 1: Prep Your Slow Cooker Mix
Start by placing your skinless, boneless chicken breasts right into the slow cooker. Pour over the chunky salsa, then drizzle in your cilantro lime dressing and chicken broth. Add chili powder, cumin, and smoked paprika on top—don’t forget to sprinkle them evenly around. Give everything a gentle stir to combine flavors, but you don’t need to coat every inch of the chicken perfectly since it’ll shred later.
Step 2: Slow Cook to Tenderness
Cover and cook on low for about 6 hours or on high for 3–4 hours. The chicken should be super tender and easy to shred with two forks when ready. Avoid opening the lid too often—a slow cooker’s heat escapes quickly and can extend cooking time.
Step 3: Shred and Mix
Once the chicken is cooked, use forks to shred it directly in the slow cooker, mixing it into the sauce. Taste and adjust seasoning if needed—sometimes I like adding a pinch more chili powder or a splash of lime juice to kick things up.
Step 4: Assemble Your Burrito Bowls
Spoon cooked rice into bowls, then layer on the shredded chicken mixture, frozen corn (I briefly microwave it to thaw), drained black beans, diced avocado, and chopped cilantro. Don’t forget a squeeze of fresh lime and a little extra drizzle of cilantro lime dressing if you want that creamy finish!
How to Serve Slow Cooker Chicken Burrito Bowl Recipe
Garnishes
I’m a huge fan of topping my bowls with fresh cilantro because it adds that bright, herbal punch. Avocado slices or a dollop of guacamole give creamy richness that balances the spices. I also like to serve with lime wedges to let everyone add a zesty splash to their liking. If you want a little extra crunch, tortilla strips or crushed tortilla chips are fun too!
Side Dishes
When I serve this Slow Cooker Chicken Burrito Bowl Recipe, I often pair it with a simple side of Mexican street corn salad or a fresh corn and tomato salad. Black beans and rice on their own also make nice small sides if you want to bulk up the meal. A green salad with a light vinaigrette balances out the heartiness of the bowl as well.
Creative Ways to Present
For parties or meal prep, I sometimes assemble these burrito bowls in mason jars layered beautifully so you can see all the colors. It’s visually stunning and keeps the ingredients fresh until you’re ready to eat. Another fun idea is to serve the chicken mixture alongside tortilla chips and a variety of bowls filled with toppings so everyone can build their own burrito bowl experience.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 4 days. Keep the rice and chicken mixture together or separately, depending on how much space you have. I find the flavors deepen overnight, making the next day just as tasty!
Freezing
This recipe freezes beautifully. I recommend freezing just the shredded chicken mixture separately from the rice to prevent the rice from getting mushy. Portion them out in freezer-safe containers or zip bags, then thaw overnight in the fridge before reheating.
Reheating
To reheat, I warm the chicken mixture gently in a skillet or microwave, adding a splash of water or broth if it seems dry. Heat rice separately, then assemble fresh with avocado and lime for that just-made feeling. Avoid microwaving avocado, as it loses texture and flavor.
FAQs
-
Can I use chicken thighs instead of chicken breasts in this Slow Cooker Chicken Burrito Bowl Recipe?
Absolutely! Chicken thighs work wonderfully in this recipe and tend to stay juicier thanks to their higher fat content. Just be aware they may require slightly less cooking time if they’re smaller pieces. It’s a great way to add richness and depth if you like your dishes on the heartier side.
-
Is there a way to make this Slow Cooker Chicken Burrito Bowl Recipe vegetarian?
Yes! Simply skip the chicken and increase the beans and corn quantities or add other veggies like bell peppers, zucchini, or mushrooms. Seasoning with the same mix of chili powder, cumin, and paprika keeps that bold, smoky flavor. You’ll still get a satisfying and nutritious bowl.
-
How do I prevent the chicken from drying out in the slow cooker?
Great question! The key is using enough liquid—between the salsa, chicken broth, and dressing—which keeps the chicken moist while slow cooking. Also, cooking on low heat for the recommended time rather than high heat for longer helps maintain tenderness. Avoid lifting the lid frequently, as heat escapes and slows cooking.
-
Can I make this recipe ahead of time for meal prep?
Definitely! This Slow Cooker Chicken Burrito Bowl Recipe is perfect for meal prep. Cook it in advance, store portions in individual containers, and add fresh toppings like avocado and lime just before eating. It saves time during the week without sacrificing flavor or freshness.
-
What are the best garnishes for this Slow Cooker Chicken Burrito Bowl Recipe?
I personally love fresh cilantro, sliced avocado, a squeeze of lime, and a drizzle of extra cilantro lime dressing as garnishes. Some tortilla strips or a sprinkle of shredded cheese are also great if you want extra texture and flavor. Customize with your favorites!
Final Thoughts
This Slow Cooker Chicken Burrito Bowl Recipe has become a staple in my kitchen because it’s reliable, delicious, and so easy to customize. I love how it feels like a treat without the fuss, and I know you’ll enjoy it just as much. Next time you’re craving something nourishing and full of flavor, give this recipe a try—you’ll thank me later!
Print
Slow Cooker Chicken Burrito Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Slow Cooker Chicken Burrito Bowl combines tender, flavorful Mexican-style shredded chicken with fresh and vibrant ingredients like black beans, sweet corn, and avocado, all layered over fluffy rice. Slow-cooked to perfection with a zesty blend of spices and tangy cilantro lime dressing, this dish is ideal for an easy, healthy, and delicious meal that comes together effortlessly.
Ingredients
Slow Cooker Mexican Chicken
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing plus more for drizzling
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other Ingredients for the Bowl
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16 oz) canned black beans, low sodium, drained and rinsed
- 3 small avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Slow Cooker Chicken: In the slow cooker, place the chicken breasts. Add chunky salsa, BRIANNAS Cilantro Lime Dressing, chicken broth, chili powder, cumin, and smoked paprika. Stir gently to combine and coat the chicken evenly with the mixture.
- Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender enough to shred easily.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the juices to keep it moist and flavorful.
- Prepare the Bowl Ingredients: Heat the cooked rice, thaw the frozen sweet corn, and rinse the canned black beans. Slice the avocados, chop the cilantro, and cut the lime into wedges for serving.
- Assemble the Burrito Bowls: Divide the rice evenly among bowls. Top each bowl with shredded chicken, sweet corn, black beans, sliced avocado, and chopped cilantro. Drizzle additional BRIANNAS Cilantro Lime Dressing over the top for extra flavor.
- Serve: Squeeze fresh lime juice over each bowl before serving to enhance the brightness and add a zesty finish.
Notes
- You can substitute chicken thighs if preferred for juicier meat.
- To make this meal low sodium, use low-sodium salsa and beans and avoid adding extra salt.
- Leftovers keep well in the refrigerator for up to 3 days and are great for meal prep.
- To add heat, consider topping with sliced jalapeños or a drizzle of hot sauce.
- For a lower-carb option, serve over cauliflower rice instead of regular rice.
Keywords: slow cooker chicken, chicken burrito bowl, Mexican chicken, slow cooker recipe, easy dinner, healthy burrito bowl, shredded chicken recipe
