This Slow Cooker Chicken Burrito Bowl recipe has all the elements of a traditional burrito bowl, but cooked in a slow cooker.

For more ideas of what to cook in your slow cooker, check out all of our slow cooker meals.

Lately, I’ve been hard pressed for time. It’s that time of year. I just have so much work every day, we have so many markets to go to, and at the end of a long day, I just don’t have the time to stand at the stove to cook. So my slow cooker is a lifesaver.

And I bet yours is too. It’s a great option when you want to serve your family a great dinner … that’s also an easy meal. You want something with very little prep and lots of reward. Me too.

So I always I try to come up with a delicious recipe that I would make on the stove, then adapt it to fit in the slow cooker.

My latest creation was a Slow Cooker Chicken Burrito Bowl. Oh my gosh. So good. And such an easy dinner too. You could definitely make this as a weeknight meal when you’re running from work to sports or whatever other afterschool activities you have on your to do list.

If you bought too much chicken for this and now you’re looking for other recipes to use it in, check out our list of 25+ Budget Chicken Recipes.

Slow Cooker Chicken Burrito Bowl

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Slow Cooker Chicken Burrito Bowl Ingredients:

• 5 frozen boneless skinless chicken breast tenderloins
• 1 can corn
• 1 can pinto beans or black beans, drained
• 1 can diced tomatoes
• 1 onion, chopped
• 1/4 cup water (optional)
• Salt, to taste
• Adobo, to taste
• 1/4 cup cheddar cheese
• 1 cup white rice

How To Make A Slow Cooker Chicken Burrito Bowl:

Put the chicken breast, corn with liquid, tomatoes with liquid, beans, onion, and spices in the slow cooker on low for six hours or high for three hours.

If your chicken is thawed out, you may need to add 1/4 cup water. If your chicken is frozen, it will create more liquid.

After six hours, make rice in the rice cooker.

Take out the chicken after six hours, shred it, and put the shredded chicken back into the slow cooker. Cook on high for the last hour of cooking.

Side note: An easy way to shred chicken is to throw it in your stand mixer and run it for a minute or two. It’ll shred it much quicker than doing it by hand with two forks or meat claws. You will have to wash an extra bowl if you do it this way, but it’s so worth it.

Stir in the cheese.

Put rice in the bottom of the bowl, top with the chicken mixture, top with a little more cheese. You can also add a dollop of sour cream, green onions, or tortilla chips on top as a garnish.

Serve warm.

Variation:

If you don’t have a slow cooker, you can make this on the stovetop instead. Just use our Chicken Burrito Bowl Recipe instead.

What to serve with Slow Cooker Chicken Burrito Bowls:

This recipe is really well balanced, so you could just serve it as is. But, if you wanted to, you could serve it with Homemade Guacamole, Grilled Mexican Street Corn Salad, or Mexican Street Corn-Style Grilled Zucchini.

Those are some great ways to get some extra veggies onto your plate.

Slow Cooker Chicken Burrito Bowl: Frequently Asked Questions

Did you try this Slow Cooker Chicken Burrito Bowl recipe? Let us know how it went in the comments.