Slow Cooker Chicken Burrito Bowls

Skip takeout and make your own burrito bowls at home! These Slow Cooker Chicken Burrito Bowls are one of those meals that are filling enough for a busy weekday when you want something both satisfying and low-effort.

Throw everything together in the slow cooker, and by dinner, all you have to do is assemble your bowls with your favorite toppings. Flavorful, tender chicken cooks up in a spiced broth with corn and beans.

You add the rice to the same broth to cook, infusing it with flavor.

Top with cheese and you have a delicious dinner that everyone will enjoy.

It’s easy, flexible, and always a crowd-pleaser!

Once you’ve glanced at the recipe, take a moment to read through the tips below.

They’re easy to follow and help you get a perfect result every time.

Serves: 4
Prep time: 15 minutes
Cook time: 6 hours

Why You’ll Love This Recipe

This recipe is a lifesaver on days when you need dinner to take care of itself, and it’s great for families because everyone can build their own bowl exactly how they like it.

Whether you like your burrito bowls mild or spicy, classic or veggie-packed, this recipe is easy to adjust. It’s the kind of meal that is easy but delivers big flavor.

And if you enjoy leftovers, you’ll love how well this chicken reheats throughout the week.

It’s also budget-friendly because it uses basic pantry staples, and the leftovers are perfect for meal prep.

If you love slow cooker meals that are easy, healthy, and customizable, this is one you’ll make again and again.

How To Make Slow Cooker Chicken Burrito Bowls

Ingredients

• 1 to 1 1/2 pounds boneless skinless chicken thighs
• 14.5 ounce can diced tomatoes with green chiles
• 2 cups chicken broth
• 1 ounce envelope taco seasoning
• 15 ounce can black beans, drained and rinsed
• 15 ounce can corn, drained and rinsed
• 2 cups uncooked brown rice
• 2 cups colby jack cheese
• Toppings: queso cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce, red onion

Step-by-Step Guide

1. To your slow cooker add the chicken thighs, tomatoes with green chiles, chicken broth and taco seasoning.

2. Cover and cook on low for 3 hours.

3. After 3 hours add your black beans, corn and brown rice.

4. Cover and let cook another 3 hours.

5. Gently shred the chicken.

6. Top with the colby jack cheese and cover for 5 minutes until cheese is melted.

7. Top with your favorite toppings and serve!

Tips, Tricks & Storage

• Shred the Chicken at the End: Let the chicken cook thoroughly before shredding to keep it tender. To shred it, two forks work perfectly, or you can use a hand mixer for quick shredding.
• Adjust the Liquid if Needed: Depending on the tomatoes and broth you use, your mixture may turn out slightly wetter or thicker. If it’s too thin, remove the lid at the end and let it simmer a little longer. If it’s too thick, add a splash of broth or water.
• Toppings Make the Bowl: Fresh toppings add brightness and more flavor. Think shredded cheese, avocado, jalapeños, cilantro, salsa, sour cream, diced tomatoes, or crushed tortilla chips.
• Storage: Refrigerate leftovers for up to 3 days. The chicken reheats nicely and stays moist. This is also great for making single servings and packing them as meal prep for work lunch the next day!

Variations 

Add extra corn, bell peppers, or even chopped zucchini for additional veggies.

For a smoky flavor, stir in chipotle powder or a spoonful of adobo sauce.

Want it creamy? Add a little cream cheese at the end. Prefer it spicy? Add jalapeños, a bit of red pepper flake, or sriracha for a kick.

Leftover chicken also works beautifully in tacos, burritos, enchiladas, quesadillas, and even nachos.

Substitutions

Chicken Breasts → Chicken Thighs

Thighs add extra tenderness and richness, making them a great choice if you prefer dark meat.

Black Beans → Pinto Beans

Either bean works well here, and you can even use a mix if that’s what you have in the pantry.

Brown Rice → White Rice, Cauliflower Rice, or Quinoa

White rice cooks a little quicker, so start checking it around the 2-hour mark. For a low-carb option, cauliflower rice works great, and quinoa adds a hearty twist. If you want to skip grains altogether, cook the chicken and beans as directed and serve everything over a bed of lettuce.

Colby Jack Cheese → Any Melting Cheese

Cheddar, Monterey Jack, Pepper Jack, or any good melting cheese you enjoy will work perfectly. Choose whatever you already have on hand!

Frequently Asked Questions

Q: Can I use frozen chicken?

You can, but cooking time may increase slightly. Make sure the chicken reaches a safe internal temperature before shredding.

Q: Can I make this on the stovetop instead?

Yes. Give the chicken a nice sear before adding it to the pan with the other ingredients. Simmer the ingredients together until the chicken and rice are fully cooked and shred easily. Keep the heat low so nothing burns, and stir occasionally.

Q: What kind of salsa works best?

They all work! Chunky, restaurant-style, or even fire-roasted tastes great in this dish. Choose one you enjoy, since it adds a lot of flavor.

Q: What if I want it creamier?

Stir in a few spoonfuls of sour cream, Greek yogurt, or cream cheese at the end for a creamier bowl.

If you enjoy simple slow cooker dinners like this one, be sure to try more recipes from our collection. You’ll love our Slow Cooker Chicken Pot Pie Casserole or Slow Cooker Chicken Stew for more tasty meals.