I’m sharing my Slow Cooker Chicken Bowls recipe that mixes chicken, black beans, corn and customizable toppings into a simple, meal-prep friendly dinner.

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I’m always on the hunt for quick dinners that actually taste like something I’d go out for, and this Slow Cooker Chicken Burrito Bowl hits that sweet spot. Tender chicken soaks up bright salsa and plays nicely with hearty black beans, every bite feels like a customizable little fiesta.

It’s become my go-to when I want Tasty Crockpot Meals but dont want to babysit the stove, and it nails Easy Meal Prep Whole Foods vibes for weekday lunches. No lie.

I promise it’s not fussy, you can dress it up or keep it simple. You’ll want to make it again, I bet.

Ingredients

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Lean chicken provides protein for muscle repair and keeps ya full longer.
Black beans add fiber and plant protein, give a creamy earthy bite.
Rice brings filling carbs, mild flavor, absorbs spices and juices.
Avocado gives healthy fats, creaminess, and keeps bowls rich not heavy.
Salsa adds acidity and heat, bright fresh flavor without extra fat.
Cheese melts for gooey texture, adds savory saltiness and calcium.
Cilantro gives herbal brightness, a pop of freshness some folks love.
Lime juice wakes flavors up, adds zesty tang and balances richness.

Ingredient Quantities

2 lb boneless skinless chicken breasts or thighs, about 4 pieces

1 cup salsa (red or verde, your fav)

1/4 cup chicken broth or water

1 packet (1 oz) taco seasoning or 2 tbsp homemade taco mix

1 tsp ground cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika (optional)

Salt and black pepper to taste

15 oz can black beans, drained and rinsed

15 oz can corn, drained or 1 cup frozen corn

2 cups cooked rice (white or brown) about 1 cup uncooked

1 cup shredded cheddar or Mexican blend cheese

1/2 cup sour cream or plain Greek yogurt

1 to 2 avocados, sliced or mashed (or 1 cup guacamole)

1/2 cup fresh cilantro, chopped

2 limes, for serving

1 medium tomato, diced or 1 cup pico de gallo

1 small red onion, diced or 2 green onions, sliced

1 jalapeño, optional, thinly sliced

1 tbsp olive oil, optional

How to Make this

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1. Cook the rice first so it’s ready when the chicken is done: 1 cup uncooked makes about 2 cups cooked, follow package directions, fluff and set aside.

2. Mix the taco packet or 2 tbsp homemade taco mix with 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika if using, and salt and black pepper to taste. Rub that all over 2 lb boneless skinless chicken breasts or thighs.

3. Optional but worth it: heat 1 tbsp olive oil in a skillet and brown the chicken 1 to 2 minutes per side to lock flavor. Transfer chicken to the slow cooker.

4. Pour 1 cup salsa and 1/4 cup chicken broth or water over the chicken, cover, and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, until the chicken is tender and shreds easily.

5. Remove chicken to a plate and shred with two forks, then return shredded chicken to the slow cooker and stir.

6. Add the drained and rinsed 15 oz can black beans and 15 oz can corn (or 1 cup frozen corn) to the slow cooker, stir, and heat for another 15 to 30 minutes so everything’s hot and the flavors marry. Taste and adjust salt and pepper.

7. To serve, start with a scoop of cooked rice, top with the chicken, beans and corn mixture, then sprinkle 1 cup shredded cheddar or Mexican blend cheese so it melts into the hot mixture.

8. Add fresh toppings: 1/2 cup sour cream or plain Greek yogurt, 1 to 2 avocados sliced or mashed (or 1 cup guacamole), 1/2 cup chopped cilantro, juice from the 2 limes, diced tomato or 1 cup pico de gallo, diced small red onion or sliced green onions, and thinly sliced jalapeño if you want heat.

9. Quick tips and hacks: if you want extra saucy bowls save a little salsa to drizzle on top; stirring the cheese in while still in the slow cooker helps it melt faster; if you’re meal prepping portion into containers and leave avocado, sour cream and lime out until serving.

10. Storage: cool completely and refrigerate up to 3 to 4 days, or freeze portions without avocado or dairy for up to 3 months; reheat and add fresh toppings before serving.

Equipment Needed

1. Slow cooker (4 to 6 qt)
2. Large skillet (optional, for quick browning)
3. Medium saucepan with lid (for cooking rice)
4. Measuring cups and measuring spoons
5. Mixing bowl and spatula or wooden spoon
6. Sharp chef’s knife and cutting board
7. Can opener and colander or fine-mesh strainer
8. Two forks for shredding plus tongs or a slotted spoon for serving

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, totally. Thighs stay juicier and are more forgiving if you cook them a bit longer, they shred easy and taste great. Use the same time and seasoning.

Q: How long should I cook it in the slow cooker on low or high? A: Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check that the thickest piece hits 165 F and that it shreds easily with forks.

Q: When should I add the beans and corn so they do not get mushy? A: For best texture add canned beans and corn in the last 20 to 30 minutes. If you add them at the start they can get soft and mealy.

Q: Can I make this ahead and freeze it? A: Yes. Cool completely, then freeze the chicken mix without avocado, sour cream or cheese. Freeze up to 3 months. Thaw overnight in the fridge and reheat on low in a pot or in the microwave. Add fresh toppings when serving.

Q: Is this recipe gluten free and what about other allergens? A: The base ingredients are usually gluten free but check your taco seasoning or store bought salsa labels to be sure. Also watch for dairy from cheese and sour cream and beans may be processed with other stuff so read labels if you have allergies.

Q: Want it spicier or milder, how do I adjust? A: For more heat use a hotter salsa, add sliced jalapeño with seeds or more chili powder. For milder, pick mild salsa and skip the jalapeño, or remove the seeds and membranes before slicing.

Slow Cooker Chicken Burrito Bowl Recipe Substitutions and Variations

Chicken
- Rotisserie or leftover cooked chicken, shredded (add near the end so it doesnt dry out)
- Ground turkey or pork, browned first (nice swap if you want quicker shredding)
- Extra-firm tofu or shredded jackfruit (vegan option; press tofu or drain jackfruit well)
Rice
- Quinoa (higher protein, cooks similarly and soaks up flavors)
- Cauliflower rice (low-carb, add near the end and stir until just heated)
- Farro or couscous (heartier texture, adjust liquid and cook time)
Black beans
- Pinto beans (similar flavor and texture)
- Kidney beans or cannellini beans (good in a pinch, slightly firmer)
- Cooked lentils or chickpeas (different texture but hold up well in bowls)
Sour cream or Greek yogurt
- Plain dairy-free yogurt or coconut yogurt (vegan swap, milder tang)
- Mashed avocado or guacamole (creamy and fresher tasting)
- Cashew crema or Mexican crema (for a richer, dairy free alternative)

Pro Tips

1) Brown the chicken first if you can — it really adds flavor and keeps things from tasting one note. Pat the pieces dry, sear 1 to 2 minutes a side in a hot pan, then transfer to the slow cooker. If you have thighs use them, they stay juicier. Shred with two forks or toss in a hand mixer for 30 seconds if you’ve got a lot.

2) Control the sauciness without messing with the recipe. Want it thicker? Remove the lid for the last 20 to 30 minutes so some liquid evaporates, or scoop out a cup of the cooking liquid and simmer it on the stove to concentrate then stir back in. If it’s too thin at the end a quick cornstarch slurry will fix it.

3) Don’t oversalt early. Canned beans and salsa carry salt already, so wait until everything is together and hot then taste and adjust. Brighten the whole dish at the end with a good squeeze of lime or a splash of vinegar, it makes the flavors pop.

4) Meal prep and leftovers made easy. Portion into containers with rice on the bottom and the chicken mix on top, but leave avocado, sour cream and cilantro out until serving. Freeze portions without dairy or avocado, thaw in the fridge overnight and reheat gently stirring halfway so cheese melts evenly.

Slow Cooker Chicken Burrito Bowl Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Slow Cooker Chicken Bowls recipe that mixes chicken, black beans, corn and customizable toppings into a simple, meal-prep friendly dinner.

Servings

servings

Calories

647

kcal

Equipment: 1. Slow cooker (4 to 6 qt)
2. Large skillet (optional, for quick browning)
3. Medium saucepan with lid (for cooking rice)
4. Measuring cups and measuring spoons
5. Mixing bowl and spatula or wooden spoon
6. Sharp chef’s knife and cutting board
7. Can opener and colander or fine-mesh strainer
8. Two forks for shredding plus tongs or a slotted spoon for serving

Ingredients

2 lb boneless skinless chicken breasts or thighs, about 4 pieces
1 cup salsa (red or verde, your fav)
1/4 cup chicken broth or water
1 packet (1 oz) taco seasoning or 2 tbsp homemade taco mix
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional)
Salt and black pepper to taste
15 oz can black beans, drained and rinsed
15 oz can corn, drained or 1 cup frozen corn
2 cups cooked rice (white or brown) about 1 cup uncooked
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream or plain Greek yogurt
1 to 2 avocados, sliced or mashed (or 1 cup guacamole)
1/2 cup fresh cilantro, chopped
2 limes, for serving
1 medium tomato, diced or 1 cup pico de gallo
1 small red onion, diced or 2 green onions, sliced
1 jalapeño, optional, thinly sliced
1 tbsp olive oil, optional

Directions

Cook the rice first so it’s ready when the chicken is done: 1 cup uncooked makes about 2 cups cooked, follow package directions, fluff and set aside.
Mix the taco packet or 2 tbsp homemade taco mix with 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika if using, and salt and black pepper to taste. Rub that all over 2 lb boneless skinless chicken breasts or thighs.
Optional but worth it: heat 1 tbsp olive oil in a skillet and brown the chicken 1 to 2 minutes per side to lock flavor. Transfer chicken to the slow cooker.
Pour 1 cup salsa and 1/4 cup chicken broth or water over the chicken, cover, and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, until the chicken is tender and shreds easily.
Remove chicken to a plate and shred with two forks, then return shredded chicken to the slow cooker and stir.
Add the drained and rinsed 15 oz can black beans and 15 oz can corn (or 1 cup frozen corn) to the slow cooker, stir, and heat for another 15 to 30 minutes so everything’s hot and the flavors marry. Taste and adjust salt and pepper.
To serve, start with a scoop of cooked rice, top with the chicken, beans and corn mixture, then sprinkle 1 cup shredded cheddar or Mexican blend cheese so it melts into the hot mixture.
Add fresh toppings: 1/2 cup sour cream or plain Greek yogurt, 1 to 2 avocados sliced or mashed (or 1 cup guacamole), 1/2 cup chopped cilantro, juice from the 2 limes, diced tomato or 1 cup pico de gallo, diced small red onion or sliced green onions, and thinly sliced jalapeño if you want heat.
Quick tips and hacks: if you want extra saucy bowls save a little salsa to drizzle on top; stirring the cheese in while still in the slow cooker helps it melt faster; if you’re meal prepping portion into containers and leave avocado, sour cream and lime out until serving.
Storage: cool completely and refrigerate up to 3 to 4 days, or freeze portions without avocado or dairy for up to 3 months; reheat and add fresh toppings before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.