Slow Cooker Chicken Burrito Bowls

Whether you’ve had a whirlwind of a Tuesday or you’re just trying to make it through the week without hearing “What’s for dinner?” one more time—Slow Cooker Chicken Burrito Bowls are here to save your sanity (and your appetite).

Hi, I’m Aneta from Chicken Magic Recipes, and let me tell you—this recipe has busy weeknight hero written all over it. It’s a hearty, family-friendly meal packed with bold, satisfying flavor and practically cooks itself. Just toss it all in your slow cooker and walk away. Yes, really. You’ll come back to a warm, comforting dinner that tastes like it took hours of effort (spoiler: it didn’t).

Why You’ll Love These Slow Cooker Chicken Burrito Bowls

Let’s start with the obvious: it’s delicious, filling, and easy. But there’s more:

• Hands-off cooking: Your slow cooker does the heavy lifting while you get other things done (or finally binge that show everyone’s been talking about).
• Meal prep magic: Make a big batch and enjoy leftovers all week. These bowls reheat beautifully.
• Customizable for picky eaters: Everyone gets to build their own bowl, which means less complaining and more clean plates.
• Nutritious and balanced: Protein from chicken and beans, fiber-rich brown rice, and sweet pops of corn—yes, please.

And did I mention how amazing your kitchen will smell? Like a cozy Mexican cantina. You’re welcome.

Ingredients You’ll Need

Here’s what goes into this magic pot of flavor:

• 1 to 1½ pounds boneless skinless chicken (breasts, thighs, or a mix)
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 cup low-sodium chicken broth, plus more as needed
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup uncooked brown rice
• 1 cup frozen corn kernels
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

How to Make Slow Cooker Chicken Burrito Bowls

Step 1: Load up the slow cooker
Place your chicken in the slow cooker along with the diced tomatoes (juices included), chicken broth, chili powder, salt, and cumin. Make sure the chicken is well-covered with liquid. Add a little more broth if it’s looking dry. Cover and cook on LOW for 3–4 hours.

Step 2: Add the good stuff
Once your chicken is tender, stir in the black beans, brown rice, and corn. Give it a quick mix, pop the lid back on, and cook on LOW for another 3–4 hours. In the last hour, stir once or twice to keep the rice from sticking and check if it needs more broth.

Step 3: Shred and stir
When the rice is tender, shred the chicken right in the slow cooker with two forks. Or, if you prefer a more “deconstructed” vibe, pull it out and shred on a cutting board. Stir everything together. If things look a little soupy, switch to HIGH and leave the lid off for 15–30 minutes to thicken it up.

Step 4: Serve and top like a pro
Dish up the burrito bowls and set out all your favorite toppings. This is where the fun happens—cheese, avocado, sour cream, a drizzle of hot sauce… go wild.

Tips for the Best Burrito Bowls

• Chicken thighs are juicier and more forgiving than breasts. Use what you’ve got, but thighs are a favorite here.
• Check the rice in the final hour. Every slow cooker is a little different, and no one wants crunchy grains.
• Got leftover broth? Save it for reheating later—it helps bring the texture back to life without drying it out.
• Family dinner tip: Set everything out buffet-style and let everyone build their own bowl. It’s a game-changer if you’ve got kids with “selective tastes.”

A Quick Personal Note…

This dish became a total staple in my house after a particularly long day juggling kids, work, and a surprise dentist appointment (don’t ask). I threw this together before lunch, and by dinner, we had a meal that felt like comfort and celebration all rolled into one. My youngest even said, “Mom, this is better than Chipotle.” Now that’s a win.

FAQs About Slow Cooker Chicken Burrito Bowls

Let’s Make Dinner Magical Tonight

There’s something deeply satisfying about a meal that’s simple, comforting, and still feels like a treat—and Slow Cooker Chicken Burrito Bowls check all those boxes. Whether you’re feeding a crowd or just craving something hearty and hands-off, this one’s bound to be on repeat.

So pull out that slow cooker, toss in the ingredients, and let the magic happen. You deserve a night off—and a bowl full of flavor.

Try These Flavorful Favorites Next

If you loved these Slow Cooker Chicken Burrito Bowls, you’re in for a treat—there’s a whole world of bold, satisfying flavors waiting to land on your dinner table. Here are some must-try recipes that pair perfectly with this easy, hands-off meal:

• Craving something equally cozy and slow-cooked? Don’t miss our Southwest Chicken Burrito Bowls for another hearty one-bowl wonder with a zesty twist.
• For fans of Tex-Mex flair, these BBQ Chicken Coleslaw Wraps bring a smoky crunch that makes lunch (or dinner) extra exciting.
• Looking for a chicken-and-rice duo with creamy indulgence? Try the Green Chile Chicken and Rice Casserole—comfort food with a Southwestern kick.
• And when you’re ready to take a spicy detour, our Spicy Korean Chicken is a lip-smacking way to switch things up while still keeping dinner easy and exciting.

Exploring these recipes is like giving your weekly meal plan a delicious upgrade—because your taste buds deserve a little adventure too!

Slow Cooker Chicken Burrito Bowls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 8 hours
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

These Slow Cooker Chicken Burrito Bowls are the ultimate weeknight dinner—hearty, flavorful, and low-effort. Made with tender shredded chicken, brown rice, black beans, and corn, it’s a one-pot meal your whole family will love!

---

Ingredients

Scale 1x2x3x

• 1 to 1½ pounds boneless skinless chicken breasts, thighs, or a mix

• 1 (14.5-ounce) can diced tomatoes (with juices)

• 1 cup low-sodium chicken broth, plus more as needed

• 2 teaspoons chili powder

• 2 teaspoons salt

• 1 teaspoon ground cumin

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup uncooked brown rice

• 1 cup frozen corn kernels

• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add chicken, diced tomatoes (with juices), broth, chili powder, salt, and cumin into a 2½ to 3½-quart slow cooker. Add more broth if needed to cover the chicken.

2. Cover and cook on LOW for 3 to 4 hours.

3. Stir in black beans, brown rice, and corn. Re-cover and cook for another 3 to 4 hours on LOW. Stir occasionally in the last hour, and add broth if it looks dry.

4. When rice is tender, shred the chicken using two forks—either inside the slow cooker or on a cutting board.

5. Stir everything to combine. If too much liquid remains, cook on HIGH with the lid off for 15–30 minutes to thicken.

6. Serve in bowls and load them up with your favorite toppings!

Notes

Chicken thighs add more flavor and stay juicier, but breasts work great too.
For a creamier twist, stir in a spoonful of sour cream or shredded cheese at the end.
White rice can be used, but reduce cooking time accordingly.
Leftovers store well in the fridge for up to 4 days—perfect for lunch!

• Prep Time: 10 minutes
• Cook Time: 7-8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 690 mg
• Fat: 9 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 7 g
• Protein: 35 g
• Cholesterol: 75 mg