Jump to Recipe·Print Recipe·Leave a Review

When you’re craving the bold, zesty flavors of a burrito but want something lighter—and easier—look no further than this Slow Cooker Chicken Burrito Bowl. Packed with protein, fiber, and flavor, this one-pot wonder delivers everything you love about a burrito in a comforting, customizable bowl. With tender chicken, hearty black beans, fluffy brown rice, sweet corn, and a flavorful blend of spices, it’s a satisfying meal that practically cooks itself.

Ideal for busy weeknights, meal prepping, or feeding a hungry crowd, this recipe is as easy as dumping everything into the slow cooker and walking away. The chicken cooks low and slow until it’s fork-tender and juicy, while the rice soaks up all the delicious spices and tomato broth. Once it’s done, you can shred the chicken and serve the bowls topped with all your favorites—from cheese and sour cream to avocado and hot sauce.

The best part? It’s versatile, healthy, and endlessly customizable. Whether you’re going for a light lunch, a hearty dinner, or prepping meals for the week, this burrito bowl is a convenient and wholesome choice that never gets boring.

Why You’ll Love This Recipe

Easy One-Pot Meal – Just toss everything in the slow cooker—no separate cooking required.
Meal Prep Friendly – Stores and reheats beautifully, making it perfect for batch cooking.
Nutritious and Balanced – Packed with lean protein, whole grains, and fiber-rich beans.
Customizable – Add your favorite toppings to suit any taste or dietary need.
Family-Approved – Mild, delicious, and loved by kids and adults alike.

Ingredients

Boneless skinless chicken breasts or thighs (or a mix)
Diced tomatoes (canned)
Low-sodium chicken broth
Chili powder
Salt
Ground cumin
Black beans (drained and rinsed)
Uncooked brown rice
Frozen corn kernels

Optional Toppings:

Shredded cheese
Chopped cilantro
Sour cream
Diced avocado
Salsa
Hot sauce
Diced green onions
Shredded lettuce

Variations

Vegetarian Version

Omit the chicken and add extra beans or a plant-based meat substitute.

Spicy Twist

Add jalapeños, hot sauce, or extra chili powder to give it a fiery kick.

Mexican-Inspired

Include ingredients like lime juice, oregano, or a pinch of smoked paprika for deeper flavor.

Low-Carb

Skip the rice and serve over cauliflower rice or greens for a lower-carb bowl.

Add Veggies

Stir in bell peppers, zucchini, or spinach toward the end of cooking for added nutrients.

How to Make the Recipe

Step 1

Place the chicken in the bottom of the slow cooker.

Step 2

Add diced tomatoes, chicken broth, chili powder, salt, and cumin. Stir gently to combine.

Step 3

Add the black beans, brown rice, and frozen corn. Stir again to ensure even distribution.

Step 4

Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and the rice is fully cooked.

Step 5

Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything together.

Step 6

If needed, add a splash more chicken broth to loosen the mixture to your desired consistency.

Step 7

Serve warm in bowls and top with your favorite toppings.

Tips for Making the Recipe

Use chicken thighs for a richer, more tender texture.
Stir occasionally during the last hour if possible to prevent rice from sticking.
If the mixture becomes too thick, stir in additional chicken broth before serving.
Want extra flavor? Sauté the spices with a little onion before adding to the slow cooker.
Prep your toppings in advance for quick and easy serving.

How to Serve

Scoop the burrito bowl mixture into individual bowls and load it up with your favorite toppings. Great options include shredded cheese, sour cream, diced avocado, chopped cilantro, or hot sauce. Serve with tortilla chips on the side or wrap the mixture in a tortilla for a hearty burrito.

Make Ahead and Storage

Storing Leftovers

Let cool completely, then store in airtight containers in the refrigerator for up to 4 days.

Freezing

Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm in the microwave or on the stovetop, adding a splash of broth or water to rehydrate the rice if needed.

FAQs

1. Can I use white rice instead of brown rice?

Yes, but it may cook faster. Adjust cooking time and liquid accordingly.

2. Do I need to cook the rice beforehand?

Nope—everything cooks right in the slow cooker!

3. Can I use frozen chicken?

Yes, but make sure it’s fully cooked before serving. Add extra time if needed.

4. How do I keep the rice from getting mushy?

Use long-grain brown rice and avoid overcooking.

5. What toppings go well with this dish?

Cheese, sour cream, avocado, salsa, cilantro, and green onions are all great options.

6. Is this recipe gluten-free?

Yes, as long as all your ingredients (like broth and toppings) are certified gluten-free.

7. Can I double the recipe?

Yes—just make sure your slow cooker is large enough and adjust the cooking time slightly.

8. Can I prep it the night before?

Absolutely. Add everything to the slow cooker insert and refrigerate overnight. Start cooking the next day.

9. How do I make it creamier?

Stir in a spoonful of sour cream or a bit of shredded cheese at the end.

10. Can I serve this cold?

It’s best served warm, but leftovers can be used as a chilled burrito or wrap filling.

Conclusion

This Slow Cooker Chicken Burrito Bowl is your new go-to for an easy, flavorful, and wholesome meal. With a perfect blend of protein, grains, and veggies, it’s satisfying, customizable, and totally crave-worthy. Whether you’re meal prepping for the week or feeding a busy family, this dish checks all the boxes: simple, nourishing, and packed with taste. So go ahead—load up your bowl, top it your way, and dig into a meal that’s as fun as it is filling!