Why You’ll Love This Recipe
This chicken burrito bowl is everything you love about your favorite Mexican takeout, made easily at home with minimal effort. It’s a balanced, customizable dish that’s great for meal prep, family dinners, or casual entertaining. Using the slow cooker brings out deep, delicious flavors while keeping the chicken juicy and tender. Plus, it’s naturally gluten-free and easy to adapt to different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts
taco seasoning
canned black beans
canned corn
salsa
uncooked brown rice
chicken broth
shredded cheese
sour cream
lime wedges
fresh cilantro
Directions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Add black beans (drained and rinsed), corn, and salsa on top.
- Pour in the uncooked brown rice and chicken broth.
- Stir slightly to mix the rice into the liquid while keeping the chicken at the bottom.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir to combine everything well.
- Serve in bowls and top with shredded cheese, sour cream, lime wedges, and fresh cilantro as desired.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: up to 8 hours 10 minutes
Variations
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the slow cooker for extra heat.
- Vegetarian Version: Skip the chicken and use extra beans, quinoa, or tofu.
- Low-Carb Option: Substitute cauliflower rice for brown rice and reduce the liquid slightly.
- Different Protein: Use boneless chicken thighs, ground beef (browned first), or even shredded pork.
- Cheesy Upgrade: Stir in a handful of shredded cheese just before serving for extra creaminess.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
FAQs
How do I keep the rice from getting mushy in the slow cooker?
Make sure to use brown rice, which holds up better in slow cooking, and don’t overcook the dish. Stir gently and follow the recommended cooking time.
Can I use white rice instead of brown rice?
Yes, but white rice cooks faster, so you may need to adjust the timing or cook it separately and stir it in before serving.
What type of salsa works best?
Use your favorite jarred or homemade salsa. Chunky salsa adds more texture, while smooth salsa blends into the dish for a saucier consistency.
Can I make this recipe ahead of time?
Absolutely. You can prepare everything in the slow cooker insert the night before, refrigerate it, and start cooking the next morning.
How do I make it dairy-free?
Just omit the cheese and sour cream, or use dairy-free alternatives for serving.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but always check labels on packaged items like taco seasoning and broth.
Can I cook it on the stovetop or in the oven instead?
Yes, you can simmer the ingredients on the stove or bake in a covered dish at 350°F until the chicken is cooked and the rice is tender.
How do I make it more kid-friendly?
Use mild salsa and skip spicy toppings. Let kids customize their bowls with cheese and sour cream.
What toppings go well with chicken burrito bowls?
Avocado, guacamole, diced tomatoes, shredded lettuce, pickled onions, and crushed tortilla chips are all great options.
Can I double the recipe for a crowd?
Yes, you can double the ingredients, but make sure your slow cooker is large enough to handle the volume.
Conclusion
The Slow Cooker Chicken Burrito Bowl is a simple, satisfying, and flexible meal that’s perfect for busy weeknights or casual gatherings. With minimal prep and maximum flavor, it’s bound to become a staple in your recipe rotation. Whether you’re feeding a family or meal prepping for the week, this dish delivers comfort and convenience in every bite.
PrintSlow Cooker Chicken Burrito Bowl
This Slow Cooker Chicken Burrito Bowl is a hearty, one-pot meal made with tender shredded chicken, rice, beans, corn, and Mexican spices. It’s easy, flavorful, and perfect for meal prep or family dinners.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 cup uncooked brown rice
- 2 cups chicken broth
- 1 cup shredded cheese, for topping
- Sour cream, for serving
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Add the black beans, corn, and salsa on top.
- Pour in the uncooked brown rice and chicken broth.
- Stir slightly to mix the rice into the liquid, keeping the chicken at the bottom.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is cooked through and rice is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
- Serve in bowls and top with shredded cheese, sour cream, lime wedges, and fresh cilantro as desired.
Notes
- Use brown rice to avoid mushiness during slow cooking.
- Customize with your favorite toppings like avocado or tortilla chips.
- Make it dairy-free by omitting cheese and sour cream or using dairy-free alternatives.
- Can be made ahead by prepping ingredients the night before.
- Store leftovers in the fridge for 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
