Slow Cooker Chicken Burrito Bowl Recipe
If you’ve been on the hunt for a dinner that’s effortless, flavorful, and totally customizable, then this Slow Cooker Chicken Burrito Bowl Recipe is about to become your new weeknight hero. It’s one of those recipes I turn to when I want something that feels like a treat but requires very little hands-on time, thanks to the magic of the slow cooker. The blend of spices with tender chicken, fresh lime, and creamy avocado just hits all the right notes every time.
What I really love about this Slow Cooker Chicken Burrito Bowl Recipe is how versatile it is. Whether you’re meal prepping for the week, feeding a crowd, or just craving something hearty and healthy, it fits the bill. Plus, it’s the perfect balance between comforting and fresh—ideal any time of year but especially welcoming on a lazy weekend or a busy weekday night when you want dinner ready to go.
Ingredients You’ll Need
These ingredients come together beautifully to create a dish that’s bursting with flavor yet balanced and satisfying. When you’re shopping, look for fresh avocados and a good-quality salsa since they make a big difference in the final taste.
- Skinless boneless chicken breast: This is your tender protein base; breast works best for shredding and keeps the bowl light.
- Chunky salsa: Adds juicy tomatoes, peppers, and a ton of flavor—pick your favorite level of spice.
- BRIANNAS Cilantro Lime Dressing: This dressing is a game-changer for that zesty, fresh lime kick; plus a little extra drizzle at the end brightens the whole dish.
- Chicken broth: Keeps the chicken moist and infuses subtle savory notes as it cooks.
- Chili powder: Adds warmth and a mild smoky heat.
- Cumin: One of those spices that makes Mexican dishes come alive with earthy depth.
- Smoked paprika: For just a hint of smokiness that rounds out the spice mix perfectly.
- Cooked rice: The comforting base; jasmine or long grain rice both work great.
- Frozen sweet corn: For pops of sweetness and texture without any extra effort.
- Canned black beans (low sodium): Adds fiber and protein while keeping prep easy.
- Avocados: Creamy finish and essential healthy fats.
- Chopped cilantro: Fresh herbal brightness to tie it all together.
- Lime: For a fresh squeeze that elevates and balances the flavors.
Variations
I love to mix it up depending on what’s in the fridge or how spicy I’m feeling. Don’t hesitate to make it your own because this Slow Cooker Chicken Burrito Bowl Recipe is incredibly flexible and forgiving!
- Spicy Variation: Add a chopped jalapeño or increase chili powder for a little extra heat—I do this when I want a meal with a kick.
- Vegetarian Option: Swap chicken for extra beans, corn, and roasted veggies like peppers and zucchini for a meatless bowl.
- Cauliflower Rice: Use cauliflower rice instead of regular rice to keep it low-carb and lighter.
- Cheese Addition: I sometimes sprinkle shredded cheese on top before serving for a gooey, melty touch that’s irresistible.
How to Make Slow Cooker Chicken Burrito Bowl Recipe
Step 1: Layer the Slow Cooker
Start by placing the chicken breasts right at the bottom of your slow cooker. Pour the chunky salsa over the chicken, then add the chicken broth to keep everything moist. Sprinkle the chili powder, cumin, and smoked paprika evenly on top before drizzling the BRIANNAS Cilantro Lime Dressing over everything. This layering ensures the chicken soaks up all those beautiful flavors as it cooks low and slow.
Step 2: Set and Forget
Cover and cook on low for about 6 hours (or high for 3-4 hours if you’re short on time). You’ll want the chicken to be tender enough to shred easily with two forks. Resist the urge to lift the lid too often—slow cookers need that steady heat!
Step 3: Shred and Stir
Once the chicken is cooked through and tender, shred it directly in the slow cooker. Give everything a good stir to mix the shredded chicken with the flavorful juices. This step is key because it keeps the protein nice and juicy with every bite.
Step 4: Assemble Your Bowl
On a big plate or bowl, start with a base of cooked rice. Then layer on the shredded chicken mixture, sweet corn, rinsed black beans, diced avocado, and a sprinkle of chopped cilantro. Finish with a squeeze of lime juice and an extra drizzle of that cilantro lime dressing if you want to take it over the top (trust me, you do!).
How to Serve Slow Cooker Chicken Burrito Bowl Recipe
Garnishes
I never skip fresh garnishes because they make a huge difference. I love adding extra chopped cilantro, sliced jalapeños if you like heat, a dollop of sour cream or Greek yogurt, and a sprinkle of crumbled queso fresco or shredded cheese. These little touches make each bowl feel fresh and vibrant.
Side Dishes
Since the bowl itself is pretty filling, I usually go light on sides. A simple green salad with a tangy vinaigrette or some crunchy tortilla chips for scooping are my go-tos. Roasted veggies or a corn and tomato salad would make great companions too!
Creative Ways to Present
If I’m serving this for a casual dinner party, I sometimes set up a burrito bowl bar with all the toppings in separate bowls so everyone can build their perfect combination. It’s fun and interactive—and yes, everyone gets to customize just the way they like it.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually last about 3-4 days. To keep the avocados fresh, I slice them just before serving, but you can store the rest of the bowl components ahead of time separately.
Freezing
This Slow Cooker Chicken Burrito Bowl Recipe freezes well—just freeze the shredded chicken mixture separately in freezer-safe bags. I don’t freeze the rice or fresh toppings because they can get watery, but you can cook fresh rice when you thaw the chicken.
Reheating
When reheating, I like to warm the chicken mixture gently in the microwave or on the stovetop with a splash of broth or water to keep it moist. Then I assemble with fresh rice and toppings for that fresh-from-the-slow-cooker vibe.
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Burrito Bowl Recipe. They are even more flavorful and tend to stay juicier during slow cooking. The cooking time stays about the same, but you might find shredding them even easier due to their tenderness.
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Can I prepare this recipe without a slow cooker?
Yes! If you don’t have a slow cooker, you can cook the chicken in a covered pot on low heat on the stove for about 1 to 1.5 hours or bake it covered in the oven at 350°F (175°C) for around 45 minutes. Just make sure the chicken is cooked through and tender enough to shred.
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How spicy is this Slow Cooker Chicken Burrito Bowl Recipe?
This recipe has a mild to medium spice level thanks to the chili powder and salsa. If you want more heat, feel free to add jalapeños or hot sauce. If you prefer it milder, choose a mild salsa or reduce the chili powder slightly.
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Can I make this recipe vegan?
For a vegan option, replace the chicken with hearty vegetables or plant-based proteins like tofu or tempeh, and use vegetable broth instead of chicken broth. Be sure to use a vegan-friendly dressing, and enjoy all the same vibrant flavors!
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What’s the best way to make the rice ahead of time?
Cook the rice according to package instructions, then let it cool before storing it in an airtight container in the fridge. For best texture, reheat gently with a splash of water and fluff with a fork before serving your Slow Cooker Chicken Burrito Bowl Recipe.
Final Thoughts
This Slow Cooker Chicken Burrito Bowl Recipe has been such a staple in my home, especially on those busy days when I want something tasty without hovering over the stove. It’s easy to put together, endlessly adaptable, and always feels fresh and satisfying. I really hope you’ll give it a try soon—you might just find it’s the kind of recipe you keep coming back to, just like I do. Happy cooking!
Print
Slow Cooker Chicken Burrito Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Slow Cooker Chicken Burrito Bowl features tender, flavorful Mexican chicken cooked effortlessly in a slow cooker with spices, salsa, and a zesty cilantro lime dressing. Served over rice with black beans, sweet corn, fresh avocado, and a squeeze of lime, this bowl offers a delicious and wholesome meal perfect for weeknight dinners or meal prep.
Ingredients
Slow Cooker Mexican Chicken
- 2–2.5 lbs skinless boneless chicken breast
- 16 oz chunky salsa
- 1/3 cup BRIANNAS Cilantro Lime Dressing + more as drizzle
- 1/2 cup chicken broth
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Other Ingredients for the Bowl
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 (16 oz) canned black beans, low sodium, drained and rinsed
- 3 small avocados, sliced or diced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Chicken: Place the chicken breasts into the slow cooker. Add chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika over the chicken. Stir gently to combine the spices and liquids around the chicken.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred easily with forks.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and mix well with the remaining juices and sauce to keep it moist and flavorful.
- Prepare the Bowl Ingredients: While the chicken is cooking, prepare the other ingredients. Cook rice according to package instructions, thaw or lightly steam frozen corn, drain and rinse canned black beans, and slice or dice avocados. Chop fresh cilantro and cut lime into wedges.
- Assemble the Burrito Bowls: To serve, divide the cooked rice among bowls, top with shredded chicken, sweet corn, black beans, and avocado. Garnish with chopped cilantro and drizzle additional cilantro lime dressing over the top. Serve with lime wedges for squeezing over the bowl.
Notes
- You can substitute chicken thighs for more moist and flavorful meat.
- Use brown rice or cauliflower rice for a healthier or low-carb option.
- For extra spice, add chopped jalapeños or a splash of hot sauce to the slow cooker.
- Leftovers refrigerate well for up to 4 days and reheat in the microwave or on stovetop.
- Customize toppings with shredded cheese, sour cream, or diced tomatoes if desired.
Keywords: slow cooker chicken burrito bowl, Mexican chicken, crockpot chicken recipes, easy meal prep, healthy burrito bowl
