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    Home » Slow Cooker

    Slow Cooker Chicken Burrito Bowls

    LAST UPDATED: February 18, 2019 PUBLISHED: January 20, 2019 By Pam Greer 28 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chicken Burrito Bowls are so easy and delicious when you make them in the Slow Cooker.  Perfect for Game Day or any day!  Chicken, tomatoes, jalapeño pepper, chicken broth, chili powder, cumin, rice, black beans and corn.  Let everyone choose their favorite toppings!

     

    Two yellow bowls filled with chicken and burrito fixings, topped with avocado.

    Slow Cooker Game Day Food

    Are you planning anything for Game Day?  Sure there will be plenty of appetizers and nibbles, but I like to serve something a bit more substantial.  These Slow Cooker Chicken Burrito Bowls are super easy to make in the slow cooker and everyone loves choosing their favorite toppings.

    Hearty and filling with chicken, rice, corn and black beans.  No one will leave your home hungry!

     

    Yellow bowl with chicken and rice topped with avocado and sour cream.

    Ingredients in Slow Cooker Chicken Burrito Bowls

    • Chicken Thighs - boneless and skinless.  Can use breasts, but it won't be as moist.
    • Canned Tomatoes.
    • Jalapeño Pepper - recipe calls for one, you can adjust depending on how spicy you want it.
    • Chicken Broth.
    • Chili Powder.
    • Salt - I use Kosher Salt.
    • Cumin.
    • Brown Rice - can use white rice.
    • Black Beans.
    • Corn - Frozen is fine, thaw first.
    • Toppings:  sour cream, shredded cheese, avocados, cilantro, more peppers, salsa - whatever you want!

    How to Make Slow Cooker Chicken Burrito Bowls

    This recipe is a little different than most slow cooker recipes in that you don't just dump everything in the pot in the morning.

    You begin by adding the chicken, tomatoes, jalapeño pepper, chicken broth (one cup,) chili powder, salt, and cumin.  Cook on low for 3 to 4 hours.

    Then you add the rice, black beans, corn and the rest of the chicken broth.  Cook on low for 3-4 more hours.  I cooked it for 4 hours with the brown rice, if you're using white rice, you can check it after 3 hours.

    Using two forks, reach into the slow cooker and shred the chicken - it will probably be falling apart on it's own.

    Serve with toppings.

    These Burrito Bowls are So Good!

    These chicken burrito bowls were so good!  It's so easy to fill up a bowl, choose your toppings and head back to the couch with a beer to watch the game!  But this is so good, you'll want to have it lots more often than just Game Day!

    I found this recipe at The Kitchn a long time ago and have modified it a bit.

    If you make this, I would love it if you would let me know, leave a comment or tag me on Pinterest | Instagram | Facebook

    Other Slow Cooker Chicken Recipes you might like:

    • Slow Cooker Chicken Soup with Beans
    • Slow Cooker Chicken Parmesan Soup
    • Slow Cooker Chicken and Stout Stew
    • Slow Cooker Chicken Vesuvio
    Print Pin Save Saved!
    5 from 27 votes

    Slow Cooker Chicken Chile Burrito Bowls

    This Slow Cooker Chicken Chile Burrito Bowls is pure comfort food! 
    Course Main Course
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 8 hours hours
    Total Time 8 hours hours 5 minutes minutes
    Servings 6
    Calories 646kcal

    Ingredients

    • 8 chicken thighs boneless, skinless
    • 28 oz tomatoes canned
    • 1 jalapeño pepper sliced
    • 2 cups chicken broth divided
    • 2 teaspoons chile powder
    • 2 teaspoons salt
    • 1 teaspoon cumin
    • 1 ½ cups brown rice
    • 30 oz black beans canned, rinsed and drained
    • 2 cups frozen corn kernels

    Accompaniments

    • sour cream
    • shredded cheese
    • avocados
    • fresh cilantro
    • salsa

    Instructions

    • Place chicken, tomatoes, jalapeño pepper, 1 cup of the chicken broth, the chile powder, salt and cumin in the slow cooker. Cook on low for 3-4 hours.
    • Remove the lid and add the rice, beans, corn and the second cup of chicken broth. Cover and cook for another 3-4 hours. (Mine needed 4 hours for the rice to become tender).
    • Using forks shred the chicken (it will practically shred itself) and serve with the accompaniments of your choice.
    • Serves 6-8

    Notes

    • Chicken Thighs - boneless and skinless.  Can use breasts.  
    • Canned Tomatoes - don't drain. 
    • Jalapeño Pepper - recipe calls for one, you can adjust depending on how spicy you want it.
    • Brown Rice - can use white rice.
    • Corn - Frozen is fine, thaw first.
    • Toppings:  sour cream, shredded cheese, avocados, cilantro, more peppers, salsa - whatever you want!
    When you add the rice, check to see that there is still some liquid to cook the rice.  If it looks too dry, you can add a little more chicken broth. 

     

    Nutrition

    Calories: 646kcal | Carbohydrates: 61g | Protein: 41g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1299mg | Potassium: 1321mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1475IU | Vitamin C: 27.2mg | Calcium: 81mg | Iron: 5.4mg

    This was originally published in 2015 and updated for 2019.

    More Slow Cooker Recipes

    • Close up of chicken tortilla soup in a red bowl.
      Crockpot Chicken Tortilla Soup
    • Two red bowls of sweet potato chili.
      Slow Cooker Beef and Sweet Potato Chili
    • Bowl of beans topped with cheese and jalapeño peppers.
      Slow Cooker Pinto Beans with Beef and Bacon
    • Two bowls of lasagna.
      Slow Cooker Vegetarian Lasagna

    Reader Interactions

    Comments

    1. sue | theviewfromgreatisland says

      February 04, 2018 at 9:55 am

      I wonder if this would work in an Instant Pot, Pam? I just got one and I'm dying to try it out!

      Reply
    2. Tara says

      February 04, 2018 at 9:52 am

      5 stars
      This looks like a great first attempt at reutilizing the slow cooker! I definitely need to pull mine out more. These burrito bowls sound incredible.

      Reply
    3. Deanna says

      February 04, 2018 at 9:36 am

      5 stars
      Wow!! This looks yummy! This perfect for the big game coming up!!

      Reply
      • Pam Greer says

        February 04, 2018 at 9:50 am

        Right!

        Reply
    4. Jennifer says

      February 04, 2018 at 9:27 am

      5 stars
      I’m Totally inspired by this dish! I tend to just use my slow cooker for different versions of beef stews and pot roasts. Definitely making this week! Thanks!

      Reply
      • Pam Greer says

        February 04, 2018 at 9:51 am

        You'll have to let me know what you think!

        Reply
    5. Danielle Wolter says

      February 04, 2018 at 8:52 am

      5 stars
      Great weeknight meal! Isn't the slow cooker a wonderful creation? I love that you can dump all your ingredients in and come home to a completed meal 🙂

      Reply
      • Pam Greer says

        February 04, 2018 at 9:51 am

        I love it too!

        Reply
    6. ann says

      January 29, 2018 at 3:09 am

      It certainly looks delicious! Avocados are selling for $7 each here this summer (normally 2 for $3). In places north they fall on the ground and rot but this year a lack of rain when it was needed means they are in short supply. I have an avocado tree but it is stressed from a month of high temps and no rain.

      Reply
    7. Catherine says

      January 27, 2016 at 6:49 am

      Dear Pam, this looks so good and its such an easy weeknight meal to throw together I have to utilize my slow cooker more. Some days, I know it would come in handy. I look forward to more slow cooker recipes. xo, Catherine

      Reply
    8. Kristen @ A Mind Full Mom says

      February 15, 2015 at 1:19 pm

      A real foods slow cooker meal--what is not to love?!

      Reply
    9. Kristen says

      February 15, 2015 at 11:18 am

      This seriously looks great. I love this idea. My husband would LOVE this!

      Reply
    10. Shanna @ Pineapple and Coconut says

      February 15, 2015 at 11:09 am

      Ohhh yum. I love a good burrito bowl. I have everything on hand but the black beans. I think this will be perfect for my lunches for the week - just need to go get the black beans. Love crockpot meals like this so so easy to make

      Reply
    11. Dee Dee (My Midlife Kitchen) says

      February 15, 2015 at 10:54 am

      Today, I am liking anything that cooks in a crockpot. This one definitely makes the list of "to make"! Thanks!

      Reply
    12. Marye says

      February 15, 2015 at 9:10 am

      I use my slow cooker A LOT. This looks fantastic because (1) Uh Mexican food, duh (2) I can leave out the corn for my low-carb needs and add it in for the family. (3) Super Easy!!!! Thanks for sharing. 🙂

      Reply
    13. Canan says

      January 23, 2015 at 2:21 pm

      Just made this last night. The flavor is insanely good! However... that rice never cooked fully; even after 4.5 hrs. Had to transfer to a dutch oven and let it cook on the stove for another 30 min or so. Can you add the rice from the beginning of the cooking? We loved the taste and want to make it again soon!

      Reply
      • Pam Greer says

        January 23, 2015 at 3:57 pm

        Yes, I don't see why you couldn't add it earlier. You might want to add some more liquid.

        Reply
    14. Dee says

      January 14, 2015 at 2:40 pm

      This looks sooo good! I sometimes ditch the tortilla whenever we have burritos, but I should just try serving the meat like this -- yum! 🙂

      Reply
    15. Laura says

      January 09, 2015 at 10:37 pm

      Your revelation is leading to my own revelation about what I want for dinner tomorrow night! In all seriousness though, I have owned a slow cooker only since last winter and I still find myself realizing the various things I can make with it!

      Reply
    16. Ann says

      January 09, 2015 at 7:42 pm

      I don't think I'd survive the winter without my slow cooker (an original 70's Crock Pot still going strong). It's also fabulous for cooking the Christmas Pudding overnight - no kitchen full of steam or watching it to prevent it boiling dry. Casserole and stew leftovers become pie fillings. I just wish we could get the non-stick liners you have over there.

      Reply
    17. rattlebridge farm says

      January 09, 2015 at 7:42 pm

      Oh, that looks soooo good! As soon as I post this comment, I'm going to find my Crockpot. It disappeared a while ago, and I'm worried that my pantry ate it.

      Reply
    18. Marjie says

      January 09, 2015 at 2:28 pm

      Your bowls are perfect for this meal - the color and shape, I mean. I bought Dan a slow cooker for Christmas, because he makes chili and whatnot. I still don't have one, because I need to make large quantities of food. Plus, I like turning the stove on low when I'm home. Your recipe sounds delicious! A great way to use chicken.

      Reply
    19. Leia @ Eat It & Say Yum says

      January 09, 2015 at 10:57 am

      These look delicious! I found you at Foodie Friends Friday on The Chef Next Door. Have a great weekend. 🙂

      Reply
      • Pam Greer says

        January 09, 2015 at 1:14 pm

        Thank you for visiting!!

        Reply
    20. Sharon @ What The Fork Food Blog says

      January 09, 2015 at 8:51 am

      I love slow cooker recipes that don't call for cream of something soup. Looks great!

      Reply
      • Pam Greer says

        January 09, 2015 at 1:16 pm

        Me too! I try to avoid them, unless I make my own cream of soup.

        Reply
    21. Joanne says

      January 09, 2015 at 7:33 am

      Genius! Love the revelation. I feel like we're going to see many more slow cooker recipes in our future!

      Reply
      • Pam Greer says

        January 09, 2015 at 1:17 pm

        I can't believe it took me so long!

        Reply
    5 from 27 votes (23 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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