If you’re looking for a hands-off, easy dinner that checks all the boxes—healthy, hearty, budget-friendly, and kid-approved—Slow Cooker Chicken Burrito Bowls are it. Tender shredded chicken, seasoned rice, black beans, corn, and a flavorful tomato base cook together in one pot, filling your home with a cozy aroma and delivering a meal that’s both satisfying and incredibly customizable.
I’ve been making these burrito bowls since my kids were toddlers, and they’ve remained a staple ever since. Whether you’re feeding a big family, meal-prepping for the week, or just trying to get dinner on the table with minimal effort, this recipe delivers every time.
You toss everything into the slow cooker in the morning and come home to a delicious, ready-to-serve meal that’s healthier than takeout and twice as comforting.
One of the best things about this dish is how fun it is to serve. Lay out all your favorite toppings—cheese, avocado, sour cream, salsa, fresh lime—and let everyone build their own bowl. It’s interactive, adaptable to picky eaters, and just plain delicious.
What You’ll Need
For the Slow Cooker:
- 1½ pounds boneless, skinless chicken breasts
- 1 cup uncooked long grain white rice (rinsed)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
- 2½ cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lime
Toppings (Optional but Recommended):
- Shredded cheese
- Sour cream or plain Greek yogurt
- Avocado or guacamole
- Chopped cilantro
- Salsa or hot sauce
- Lime wedges
Pro Tips
- Rinse your rice before adding to the slow cooker to remove excess starch and prevent gumminess.
- Use chicken thighs if you prefer a richer, juicier flavor—they’re very forgiving in the slow cooker.
- Layer ingredients properly—place rice at the bottom and don’t stir until cooking is finished to avoid mushiness.
- Add broth carefully—don’t overdo the liquid. Too much can make it soupy.
- Don’t skip the lime juice—it adds brightness and brings all the flavors together at the end.
Tools You’ll Need
- Slow cooker (6-quart recommended)
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or tongs
- Serving bowls
Substitutions & Variations
Brown Rice: Use brown rice, but increase the broth to 3 cups and cook for 1–2 hours longer.
Vegetarian Version: Skip the chicken and use an extra can of black beans or add tofu.
Spice it up: Add chopped jalapeños or a few dashes of hot sauce to the base mixture.
More Veggies: Stir in diced bell peppers or zucchini during the last hour of cooking.
Cheesy Finish: Mix in a cup of shredded cheese right before serving for an extra creamy bowl.
Make-Ahead Tips
- Chop your onion and prep all canned ingredients the night before.
- Add everything to the slow cooker insert, cover, and refrigerate overnight. In the morning, place it in the cooker base and set to cook.
- You can also freeze cooked portions in airtight containers for up to 3 months.
How to Make Slow Cooker Chicken Burrito Bowls
Step 1: Layer Ingredients in Slow Cooker
Add rinsed rice to the bottom of the slow cooker. Top with chicken breasts, black beans, corn, diced tomatoes with chilies, chopped onion, and spices. Pour in the chicken broth evenly over the top.
Step 2: Cook on Low for 5–6 Hours
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and the rice is cooked through.
Step 3: Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything gently to combine. Let sit for 5–10 minutes to thicken.
Step 4: Add Lime Juice and Serve
Stir in fresh lime juice. Spoon into bowls and top with your favorite toppings like cheese, avocado, sour cream, and salsa.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth to loosen.
- Freeze in single-serve portions for quick lunches or dinners—just thaw and reheat when needed.
Final Thoughts
Slow Cooker Chicken Burrito Bowls are everything a family meal should be—simple, flavorful, and flexible. The slow cooker does all the heavy lifting, while you get to enjoy a nourishing, customizable dish that everyone around the table will love. This is one of those recipes you’ll come back to again and again, especially on busy weeks. Give it a try, and let me know how you topped your bowls in the comments below—I’d love to hear your family’s favorite combinations.