Looking for an easy dinner that’s big on flavor and minimal on effort? This Slow Cooker Chicken Burrito Bowl has you covered. It’s a full, balanced meal in one — juicy shredded chicken, seasoned rice, beans, corn, and salsa — all slow-cooked to perfection, then served up burrito-bowl style with your favorite toppings. Think of it as your favorite takeout bowl, but better and made at home.
This dish has become a weeknight staple for good reason. You throw everything into the crockpot in the morning, and by dinner time, the house smells amazing and you’ve got a hot, hearty, customizable meal ready to go. It’s satisfying, healthy-ish, and kid-friendly, too.
Chicken breasts cook low and slow with a mix of spices, salsa, and broth, resulting in tender meat that shreds easily with a fork. The rice soaks up all the flavor and gives each bite a seasoned kick. Beans and corn round it out with texture and fiber, making it a complete meal.
It’s great for meal prep — you can portion it out for lunches, freeze leftovers, or pack into burritos, tacos, or quesadillas later in the week. It’s incredibly versatile and reheats beautifully.
Another bonus: this recipe is naturally gluten-free and can be made dairy-free depending on your toppings. But the real win? Everyone builds their bowl the way they like it. Add cheese, sour cream, avocado, lime, hot sauce — or keep it simple with just cilantro and a squeeze of lime.
The flavor is punchy but not overwhelming. Smoky cumin, garlic, onion, and chili powder bring depth without being too spicy. Salsa acts as both sauce and seasoning, and the broth ensures the rice stays fluffy and flavorful.
It’s also easy to tweak. Use thighs instead of breasts, switch to brown rice, or add bell peppers or jalapeños for extra kick. If you like it spicy, go bold with chipotle salsa or fire-roasted tomatoes.
This burrito bowl is a hit with busy families, meal-preppers, and anyone who loves a no-fuss dinner with lots of flavor. It’s economical, adaptable, and one of those slow cooker meals that truly feels like a win.
Serve it with tortilla chips for scooping, or wrap the filling in warm tortillas. However you serve it, it’s comforting, hearty, and full of that Tex-Mex flavor everyone loves.
Servings: 6
Prep Time: 10 minutes
Cook Time: 4-5 hours on high or 6-7 hours on low
Total Time: About 6 hours 10 minutes
Ingredients:
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked long-grain white rice (rinsed)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1½ cups salsa (mild or medium)
- 2½ cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Toppings (optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Fresh cilantro
- Lime wedges
- Hot sauce
Instructions:
- Add chicken breasts to the bottom of the slow cooker.
- Top with rinsed rice, black beans, corn, salsa, broth, and all seasonings. Stir gently around the chicken (don’t stir the rice too much).
- Cover and cook on high for 4-5 hours or low for 6-7 hours.
- Once cooked, shred the chicken with two forks and stir everything to combine.
- Serve in bowls with your favorite toppings.
Tips:
- Rinse rice before using to prevent gumminess.
- Stir only gently at the start to keep rice on top and avoid sticking.
- Add toppings just before serving for best texture.
- Freeze leftovers in individual portions.
Why You Will Love This Recipe:
- Everything cooks in one pot.
- Easy to customize.
- Great for meal prep.
- Bold, comforting flavor with minimal effort.
This Slow Cooker Chicken Burrito Bowl is a one-pot Tex-Mex dinner made with seasoned chicken, rice, beans, corn, and salsa. Easy, hearty, and endlessly customizable, it’s a family favorite for busy nights.
