Get ready for the easiest, most flavorful dinner you’ve made all week! These Crockpot Chicken Burrito Bowls are packed with zesty, tender chicken and all your favorite Tex-Mex fixings, making them perfect for busy weeknights or casual gatherings.
These vibrant bowls are a symphony of textures and tastes, crowned with a colorful array of fresh toppings and creamy avocado.
Recipe Details
- Flavor Profile: Savory, slightly spicy, with bright notes from salsa and lime.
- Texture: Tender shredded chicken, fluffy rice, creamy avocado, crisp veggies, and crunchy tortilla chips.
- Total Active Time: 30 minutes
- Cook Time: 6-8 hours on Low
- Difficulty: Easy
What You’ll Need
This recipe features tender, slow-cooked chicken as the star, seasoned with classic Tex-Mex spices and simmered in salsa. It’s served over your choice of rice or cauliflower rice and piled high with a delightful assortment of toppings, from crisp lettuce and onions to creamy guacamole and a dollop of sour cream.
Ingredient Notes
- Chicken – Boneless, skinless chicken breasts are perfect for this recipe, as they become incredibly tender and easy to shred in the slow cooker.
- Salsa – Using a good quality jar of your favorite salsa is key to infusing flavor into the chicken. Feel free to choose mild, medium, or hot to suit your preference.
- Black Beans – Drained and rinsed black beans add a hearty, earthy element. They can be omitted if you’re following a low-carb diet.
- Rice – Cooked white or brown rice provides a comforting base. For a lighter option, cauliflower rice works wonderfully.
- Toppings – The beauty of burrito bowls is customization! Have fun with your favorite garnishes like shredded cheese, fresh salsa, crisp lettuce, sliced red onions, spicy jalapeno slices, creamy guacamole or avocado, sweet corn kernels, and a cooling dollop of sour cream or plain Greek yogurt. Roasted sweet potato slices and crunchy tortilla strips or crushed tortilla chips add extra layers of flavor and texture. A squeeze of fresh lime juice and a sprinkle of cilantro bring it all together.
Add-ins and Substitutions
- Spice It Up: If you love heat, add a pinch of cayenne pepper to the chicken seasoning, or include some diced chipotle peppers in adobo sauce when you add the salsa to the slow cooker.
- Vegetarian Option: For a meat-free version, swap the chicken for a can of drained and rinsed pinto beans or seasoned tofu, adding them during the last 30 minutes of cooking.
- Corn: Fresh or frozen corn kernels, briefly sautéed or simply added raw, provide a burst of sweetness.
- Creamy Element: Instead of sour cream, a drizzle of a lime-cilantro crema or a cashew-based sour cream alternative offers a delicious creamy finish.
How to Make Crockpot Chicken Burrito Bowls
Making these delicious Crockpot Chicken Burrito Bowls is wonderfully straightforward, letting your slow cooker do most of the work. The result is incredibly tender chicken infused with the flavors of salsa and spices.
- Place the boneless, skinless chicken breasts into your slow cooker. Sprinkle them evenly with chili powder, cumin, kosher salt, and pepper, ensuring each piece is well-coated.
- Pour the entire 16 oz. jar of your chosen salsa over the seasoned chicken. Cover the slow cooker and cook on the Low setting for 6 to 8 hours.
- About 20 to 30 minutes before you’re ready to serve, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Stir in the drained and rinsed black beans. Cover and continue to cook on Low for another 20 to 30 minutes, or until everything is heated through.
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Assemble your burrito bowls by spooning the warm chicken and bean mixture over a generous portion of cooked white or brown rice (or cauliflower rice). Add your favorite toppings: shredded cheese, a spoonful of fresh salsa, shredded lettuce, sliced red onions, jalapeno slices, guacamole or chopped avocado, corn kernels, a dollop of sour cream or Greek yogurt, roasted sweet potato slices, and a sprinkle of tortilla strips or crushed tortilla chips. Finish with a squeeze of fresh lime juice and a scattering of fresh cilantro.
Pro Tip: Shredding the chicken while it’s still warm makes it so much easier to get those perfect bite-sized pieces for your bowls.
Recipe Tips
- Don’t Overcook: While the slow cooker is forgiving, be mindful of the cooking time to ensure the chicken remains moist and tender, not dry.
- Shredding Technique: Use two forks to easily pull apart the cooked chicken. For finer shreds, you can even use a hand mixer on low speed in a separate bowl, though forks are perfectly effective.
- Bean Prep: Always drain and rinse canned beans thoroughly. This removes excess sodium and starchy liquid, improving both flavor and texture.
- Flavor Infusion: The salsa does all the heavy lifting here, so choose one with a flavor profile you absolutely love, whether it’s smoky, mild, or zesty.
FAQs
- Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will also work wonderfully and become incredibly tender in the slow cooker. They might require a slightly longer cooking time to reach shreddable consistency. - How do I keep the chicken from drying out?
The salsa helps keep the chicken moist. Ensure your slow cooker lid is sealed tightly. Cooking on the ‘Low’ setting for the recommended time is generally best for tender chicken. If you feel it’s cooking too quickly, you can always reduce the heat slightly. - Can I make the chicken ahead of time?
Yes, you can cook the chicken and beans in the slow cooker up to 2 days in advance. Store the mixture in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
Serving Suggestions
- Grain Base: Fluffy white or brown rice, quinoa, or cilantro-lime rice are all fantastic bases.
- Vegetable Sides: A simple side salad with a light vinaigrette or some grilled corn on the cob complement the bowls beautifully.
- Dipping Sauces: Offer extra salsa, hot sauce, or a side of salsa verde for those who like an extra kick.
- Refreshing Drinks: Pair with a chilled agua fresca, iced tea, or a light beer.
Make This Recipe in Advance
You can prepare several components of these Crockpot Chicken Burrito Bowls in advance to make assembly even faster.
- Chicken Mixture: Cook the chicken and beans in the slow cooker as directed. Once cooled, store the mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
- Toppings: Chop vegetables like onions, lettuce, and jalapenos, and prepare guacamole a day ahead. Store them separately in airtight containers in the refrigerator.
- Rice: Cook rice up to 3 days in advance and store it in the refrigerator. Reheat it in the microwave or on the stovetop.
This allows you to pull everything together quickly for a delicious and satisfying meal any night of the week. Enjoy your flavorful and easy Crockpot Chicken Burrito Bowls!
Crockpot Chicken Burrito Bowls
- Total Time: 6-8 hours 30 minutes
- Yield: 6-8 servings 1x
Description
Easy and flavorful Crockpot Chicken Burrito Bowls packed with tender shredded chicken, salsa, and all your favorite Tex-Mex fixings. Perfect for busy weeknights!
Ingredients
1 1/2–2 lbs boneless skinless chicken breasts
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
16 oz. jar of your favorite salsa, (mild, medium or hot, as desired)
15 oz. can of black beans, (drained and rinsed (can omit for low carb))
Cooked white or brown rice ( or cauliflower rice)
Your favorite cheese, shredded
Salsa
Shredded lettuce
Sliced red onions
Jalapeno slices
Guacamole or chopped avocado
Corn kernels
Sour cream or plain Greek yogurt
Roasted sweet potato slices
Tortilla strips or crushed tortilla chips
Lime juice
Cilantro
Instructions
Put boneless, skinless chicken breasts in your slow cooker and season with chili powder, cumin, kosher salt, and pepper.
Pour salsa over the chicken, cover, and cook on Low for 6-8 hours.
About 20-30 minutes before serving, take the chicken out of the slow cooker and shred it with forks.
Put the shredded chicken back into the slow cooker, stir in drained and rinsed black beans, cover, and cook on Low for another 20-30 minutes, or until everything is hot.
Serve the chicken mixture over rice or cauliflower rice in bowls and add your favorite toppings like cheese, salsa, lettuce, onions, jalapenos, avocado, corn, sour cream or yogurt, sweet potato, and tortilla strips or chips.
Notes
Don’t Overcook: While the slow cooker is forgiving, be mindful of the cooking time to ensure the chicken remains moist and tender, not dry.
Shredding Technique: Use two forks to easily pull apart the cooked chicken. For finer shreds, you can even use a hand mixer on low speed in a separate bowl, though forks are perfectly effective.
Bean Prep: Always drain and rinse canned beans thoroughly. This removes excess sodium and starchy liquid, improving both flavor and texture.
Flavor Infusion: The salsa does all the heavy lifting here, so choose one with a flavor profile you absolutely love, whether it’s smoky, mild, or zesty.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
