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Slow Cooker Chicken Burrito Bowls

Savory Slow Cooker Chicken Burrito Bowls for Cozy Nights

Enjoy heartwarming Slow Cooker Chicken Burrito Bowls with tender chicken, zesty salsa, and customizable toppings, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 4 hours
Rice Cooking Time 45 minutes
Total Time 4 hours 55 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 lbs boneless, skinless chicken breasts Main protein source, provides tenderness after cooking.
  • 1 medium yellow onion, diced Adds sweetness and depth; can substitute with red onion.
  • 1 16 oz jar salsa Choose mild, medium, or hot based on heat preference.
  • 1 15 oz can black beans Adds protein and fiber; kidney beans can be an alternative.
  • 1 10 oz can diced tomatoes Adds moisture and acidity; fresh tomatoes can work if in season.
  • 1 4 oz can diced green chiles Enhances flavor; jalapeños can be used for more spice.
  • 2 cups low-sodium chicken broth Keeps everything moist; swap with vegetable broth for vegetarian option.
For the Seasoning
  • 1 tsp chipotle chile powder or regular chile powder Imparts smokiness and spice.
  • 1 tsp paprika
  • 1 tsp ground oregano
  • 1 tsp table salt
  • 1 tsp finely ground black pepper Essential spices that elevate the dish.
For the Rice
  • 2 cups instant rice (such as Minute Rice) Quickly absorbs moisture; do not substitute with regular rice.
For the Topping
  • 8 oz shredded Colby-Jack cheese Adds creamy texture; cheddar or dairy-free alternative can be used.
  • 1 optional garnishes (sour cream, olives, avocado, hot sauce, cilantro, green onion) Customize to elevate your bowls.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Place 2 lbs of boneless, skinless chicken breasts at the bottom of a 6-7 quart slow cooker. Evenly distribute 1 medium diced yellow onion over the chicken, then pour in 1 jar of salsa.
  2. Add 1 can of black beans, 1 can of diced tomatoes, 1 can of diced green chiles, and 2 cups of low-sodium chicken broth. Season with 1 tsp each of chipotle chile powder, paprika, ground oregano, table salt, and finely ground black pepper. Stir to combine.
  3. Set the slow cooker to low heat and cook for 4 hours.
  4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in 2 cups of instant rice. Cover and cook for an additional 45 minutes.
  6. Sprinkle 8 oz of shredded Colby-Jack cheese over the top and let it sit for 3-5 minutes until melted.
  7. Serve in bowls with your choice of toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 850mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Keep shredded chicken warm by keeping the lid closed. Store leftovers in an airtight container in the fridge for 5-7 days or freeze for up to 3 months.

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