Loaded with a homemade blend of spices, corn, beans and chicken, these slow cooker burrito bowls are so easy to make and perfectly filling and flavorful.
These Slow Cooker Chicken Burrito Bowls are easy peasy to make. Just add everything to a Slow Cooker, and in a few hours dinner is done!
I’ve been looking for ways to jazz up my Taco Night. 
So I decided to try something new by adding Chicken, Salsa, Black Beans, Corn, Onions and my homemade Taco Seasoning to a Slow Cooker.
I did this a few times, testing it once on high for 4 hours and once on low for 8 hours (both worked perfectly).
At the very end just shred up the Chicken with a fork and mix everything together with a large spoon.
I made some Cilantro Lime Rice to put on the side
Then topped the bowl with:
Tomatoes
Avocados
Cilantro
Lime Juice
But really you could add any of your favorite Taco toppings to this.
Click here for the homemade taco seasoning recipe.
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Slow Cooker Burrito Bowls
- Total Time: 255 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flavorful chicken and corn simmered in salsa, then served over rice with your favorite toppings. A simple, satisfying weeknight meal.
Ingredients
- 2 lbs (907 g) Boneless Skinless Chicken Breasts
- 16 oz (454 g) jar of Medium Salsa
- 10 oz (283 g) bag of frozen Corn Kernels
- 15 oz (425 g) can of Black Beans
- 0.5 lbs (227 g) Sweet Onion
- 4 cups (946 ml) of cooked Rice
- Avocado
- Tomato
- Cheese
- Cilantro
- Lime Juice
- Taco Seasoning
Instructions
- Add chicken, salsa, corn, beans, and onion to the slow cooker.
- Combine chili powder, garlic powder, onion powder, oregano, cumin, salt, and pepper in a small bowl and mix well.
- Sprinkle seasoning over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours.
- Shred the cooked chicken and mix well.
- Add to bowls of rice and top with your favorite toppings.
Notes
- For a richer flavor, use homemade salsa or add a diced chipotle pepper in adobo sauce to the slow cooker.
- Leftover burrito bowls can be stored in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Brown the chicken breasts quickly in a pan before adding them to the slow cooker for a deeper browned flavor and better texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 10
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of chicken should I use for the Slow Cooker Burrito Bowls?
Boneless, skinless chicken breasts or thighs work best for this recipe as they shred easily after cooking.
Can I use canned corn instead of frozen corn in the recipe?
Yes, you can substitute canned corn; just drain and rinse it before adding it to the slow cooker.
How can I adjust the spice level of the Slow Cooker Burrito Bowls?
You can modify the homemade taco seasoning by reducing the amount of chili powder or adding more if you prefer it spicier.
I am going to do this soon…looks great
Thank you