Crockpot Chicken Burrito Bowls
These crockpot bowl recipes start with a single pot of salsa chicken, black beans, and rice that you build into burrito bowls. The slow cooker makes the filling hands-off, and everyone assembles their own bowl, which keeps picky eaters and meal preppers happy.
6
servings15
minutes6
hoursChicken breasts cook in salsa and taco spices with black beans and corn. The shredded filling goes over rice with fresh toppings.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) thick and chunky salsa
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 cup low-sodium chicken broth
Juice of 2 limes
3 cups cooked long-grain rice, warm
1 cup shredded cheddar or Mexican blend cheese
2 avocados, diced
1 cup cherry tomatoes, halved
Chopped cilantro, sour cream, and shredded lettuce, for topping
Directions
- Place the chicken in the bottom of a 6-quart slow cooker in a single layer.
- Sprinkle the chili powder, cumin, garlic powder, paprika, and salt on both sides of the chicken.
- Pour the salsa and broth over the top and add the black beans and corn around the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F.
- Move the chicken to a bowl and shred it with two forks.
- Return the shredded chicken to the pot. Add the lime juice and stir to coat everything.
- Cook uncovered on HIGH for 15 minutes if the mixture looks watery, so the extra liquid reduces.
- Taste and add salt or more lime juice if needed.
- Divide the warm rice among six bowls and spoon the chicken mixture over the top.
- Add cheese, avocado, tomatoes, lettuce, cilantro, and sour cream and serve at once.
Notes
- For meal prep, keep the toppings in separate containers and add them after reheating. Brown rice or cauliflower rice works in place of white rice. Thighs make a juicier filling. The chicken mixture keeps 4 days in the fridge and freezes for 3 months.
Why bowls are a smart use of the slow cooker
A bowl is not a single recipe but a method: one hands-off protein, a base, and a pile of toppings. The slow cooker makes the protein part effortless, and since everyone builds their own bowl, you can cook one pot of filling and feed a table of different tastes.
Here the chicken cooks directly in salsa and taco spices, so it soaks up flavor from every side. Beans and corn go in the same pot, which adds fiber and sweetness, and the whole thing finishes with a squeeze of lime to wake it up.
The result is a filling that works in many ways. Besides bowls, it fits tacos, quesadillas, stuffed peppers, and nachos, so you can use the extra all week.
Another benefit is flexibility. The same filling works for different diets: put it over rice for some, over greens for others, and in a tortilla for the kids. Nobody has to eat the same bowl, and nobody has to cook a second meal.
Ingredient notes
Chicken breasts: They shred well and soak up the salsa. Thighs are juicier and good for meal prep, since they stay moist when reheated.
Salsa: Pick a thick and chunky jar, not a thin restaurant-style one. Thin salsa makes a watery filling. Medium heat is a good all-around choice.
Black beans: Rinse them well to remove the thick canning liquid. They add a creamy texture and plenty of protein.
Frozen corn: No need to thaw, and it stays sweet. Fire-roasted corn adds a smoky edge if you can find it.
Limes: Fresh juice at the end is important. Bottled juice tastes flat next to the real thing.
Taco seasoning: If you do not have the individual spices, a store-bought taco seasoning packet can stand in for the chili powder, cumin, garlic powder, and paprika. Use one packet and skip the extra salt.
Tips for bowls that taste fresh
Reduce the liquid: Chicken releases water as it cooks, and the filling can end up soupy. Leave the lid off for the last 15 minutes on HIGH, or serve with a slotted spoon.
Season at the end: The most common mistake is adding salt at the start. Salsa and beans are already salty, so taste once the pot is finished and adjust then.
Keep toppings cold: The contrast between a hot filling and cold, crisp toppings is what makes a bowl taste good. Put the avocado, lettuce, and tomatoes on at the last moment.
Swaps and variations
Replace the chicken with pork shoulder for carnitas-style bowls, with a longer cooking time of 8 hours on LOW. Use quinoa or cauliflower rice for a lighter base. Add a diced poblano to the pot for a smoky note, or stir in pinto beans in place of black.
Do not cook the rice in the same pot at the start. It turns mushy after hours of cooking, and the chicken needs more liquid than the rice does.
For more spice, stir a spoonful of chipotle in adobo into the salsa before it goes in. For a milder pot, use mild salsa and leave out the cayenne or paprika.
Building and serving the bowls
Set up a toppings bar on the counter: rice, filling, cheese, avocado, lettuce, tomatoes, sour cream, pickled jalapeños, and tortilla chips. Let each person build a bowl, so no one ends up with something they will not eat.
Meal prep and storing
Store the filling and rice in separate containers in the fridge for up to 4 days. Keep fresh toppings in their own containers and add them after reheating.
The filling freezes well for up to 3 months in flat bags. Thaw in the fridge overnight, then reheat in the microwave with a spoonful of water.
Crockpot Chicken Burrito Bowls at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 16, led by boneless skinless chicken breasts, jar (16 oz) thick and chunky salsa, (15 oz) black beans, frozen corn kernels
Tips for Crockpot Chicken Burrito Bowls
For meal prep, keep the toppings in separate containers and add them after reheating. Brown rice or cauliflower rice works in place of white rice. Thighs make a juicier filling. The chicken mixture keeps 4 days in the fridge and freezes for 3 months.
Crockpot Chicken Burrito Bowls FAQ
How long does Crockpot Chicken Burrito Bowls take?
Crockpot Chicken Burrito Bowls takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Burrito Bowls serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Burrito Bowls?
16 ingredients, led by boneless skinless chicken breasts, jar (16 oz) thick and chunky salsa, (15 oz) black beans, frozen corn kernels. Amounts are in the recipe card above.
