Let me tell you, the slow cooker chicken burrito bowl recipe has become my go-to for busy weeknights! I can’t even begin to describe how easy and flavorful this dish is. I remember the first time I made it; I had a long day at work and wanted something comforting without the fuss. I tossed everything into my slow cooker, set it, and forgot about it. By the time dinner rolled around, my kitchen was filled with the most mouthwatering aromas! The chicken just melts in your mouth, and it’s so versatile. You can pile it into bowls with rice or quinoa, top it with cheese, and sprinkle on some fresh cilantro. Trust me, it’s a game-changer!
Ingredients for Slow Cooker Chicken Burrito Bowl Recipe
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa (your favorite brand works great!)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, both are perfect)
- 1 tablespoon chili powder (adjust for spice level)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving (about 2 cups)
- Shredded cheese for topping (cheddar or Mexican blend)
- Chopped cilantro for garnish
How to Prepare the Slow Cooker Chicken Burrito Bowl Recipe
- Start by placing the 2 pounds of boneless, skinless chicken breasts directly into your slow cooker. You want to make sure they’re nice and snug in there!
- Next, pour in 1 cup of your favorite salsa, followed by the drained and rinsed black beans, and the corn. Seriously, it’s like a fiesta in a pot!
- Now, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Don’t forget to add salt and pepper to taste. Give everything a gentle stir to combine.
- Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. I usually go for low and let it work its magic while I tackle my to-do list!
- Once the time is up, use two forks to shred the chicken right in the slow cooker. It should fall apart effortlessly! You can mix it all in with the other ingredients for extra flavor.
- Finally, serve this delightful mixture over about 2 cups of cooked rice or quinoa. Top it off with shredded cheese and a generous sprinkle of chopped cilantro for that fresh pop!
Why You’ll Love This Recipe
- Super easy prep with minimal cleanup!
- Rich, delicious flavors that everyone will love.
- Healthy ingredients packed with protein and fiber.
- Perfect for meal prep and leftovers, making life easier.
- Customizable with your favorite toppings and add-ins!
Tips for Success
To ensure your slow cooker chicken burrito bowl turns out perfectly, here are a few of my favorite tips! First, don’t skimp on the seasoning—feel free to adjust the spices to suit your taste. If you like it spicy, add a dash of cayenne pepper or some diced jalapeños! Second, for extra flavor, consider marinating the chicken in the salsa for a couple of hours before cooking. It really boosts the taste! Lastly, if you’re short on time, you can use frozen chicken breasts; just add an extra hour to the cooking time on low. Trust me, it’s worth it!
Variations on the Slow Cooker Chicken Burrito Bowl Recipe
One of the best things about this slow cooker chicken burrito bowl recipe is how easily it adapts! If you’re craving something different, try swapping the chicken for ground turkey or beef—just brown it first for added flavor. Want to make it vegetarian? Use extra black beans or add some diced bell peppers, zucchini, or even sweet potatoes for a hearty twist! You can also throw in some diced tomatoes or fresh corn for a pop of freshness. And if you’re feeling adventurous, experiment with different spice blends like taco seasoning or even a hint of chipotle for a smoky kick. The possibilities are endless!
Storage & Reheating Instructions
Storing your slow cooker chicken burrito bowl is super simple! Just let it cool completely, then transfer any leftovers to an airtight container and pop it in the fridge. It’ll keep well for up to 3 days. When you’re ready to enjoy it again, you can reheat it in the microwave—just warm it up for a couple of minutes, stirring halfway through, until it’s heated through. If you prefer, you can also reheat it on the stove over low heat, stirring occasionally to prevent sticking. Just make sure it’s piping hot before serving!
Nutritional Information
Each serving of this slow cooker chicken burrito bowl recipe is approximately 450 calories, with 10g of fat and 35g of protein. You’ll also get around 50g of carbohydrates and 8g of fiber. Keep in mind, these values are an estimate and can vary based on exact ingredients used.
FAQ Section
Can I use frozen chicken breasts? Absolutely! Just remember to increase the cooking time by about an hour on low. They’ll cook perfectly and shred just as easily!
What can I substitute for black beans? If black beans aren’t your thing, you can use pinto beans or even kidney beans. They’ll still add that delicious heartiness!
Can I make this in an Instant Pot? Yes! Cook on high pressure for about 15 minutes, then let it naturally release for 10 minutes before shredding the chicken.
How do I make it spicier? Feel free to add diced jalapeños or a splash of hot sauce to the mix for that extra kick!
Is this recipe gluten-free? Yes, it is! Just ensure your salsa and any toppings are gluten-free as well.
Print
Slow Cooker Chicken Burrito Bowl Recipe: 5 Flavorful Tips
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A delicious and easy slow cooker chicken burrito bowl recipe.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add salsa, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Serve over rice or quinoa.
- Top with shredded cheese and chopped cilantro.
Notes
- Adjust spices to your preference.
- Can add avocado for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: slow cooker chicken burrito bowl recipe