Introduction

Oh, the comfort of a warm, flavorful meal after a long day! Does anything beat the feeling of coming home to something delicious that practically made itself? For me, it’s pure magic, and this Slow Cooker Chicken Burrito Bowl recipe is my absolute go-to for those busy weeknights. It’s so incredibly simple, yet the flavors are out-of-this-world amazing. Get ready to fall in love with dinner all over again!

Why You’ll Love This Recipe

Fast: Minimal prep time means you can get it going and forget about it!
Easy: Seriously, just a few steps and your slow cooker does all the heavy lifting.
Giftable: Imagine delivering a slow cooker of this cooked chicken to a new parent or a friend in need – pure thoughtfulness!
Crowd-pleasing: Everyone loves a good burrito bowl, and this one is a guaranteed hit for picky eaters and foodies alike.

Ingredients

Gathering your ingredients is part of the fun! Here’s what you’ll need for this flavor-packed bowl:

2-2.5 lbs skinless, boneless chicken breast: The star of our show! Nice and lean.
16 oz chunky salsa: Your favorite kind will work perfectly. Think of it as the flavor foundation!
1/3 cup cilantro lime dressing, plus more for drizzling: This is where the zesty magic happens. Any creamy cilantro lime dressing will do.
1/2 cup chicken broth: Just a little liquid to help everything cook down beautifully.
1/2 tsp chili powder: For a gentle warmth and depth of flavor.
1/2 tsp cumin: A classic savory spice that brings that burrito bowl vibe.
1/2 tsp smoked paprika: This adds a lovely smoky undertone that’s just chef’s kiss.
4 cups cooked rice: Your favorite fluffy rice – white, brown, or even cauliflower rice if you’re going lighter!
2 cups frozen sweet corn: Sweet, pops of sunshine in every bite. No need to thaw!
1 (16 oz) can low-sodium black beans, rinsed and drained: Earthy, protein-packed goodness. Rinsing helps reduce sodium.
3 small avocados, diced: Creamy, dreamy, and oh-so-satisfying.
1/4 cup chopped cilantro: Fresh herbs make all the difference.
1 lime, cut into wedges: For that essential bright, citrusy finish.

How to Make It

Alright, let’s get this dinner party started! You’ll be amazed at how simple this is.

Prep the Slow Cooker: First things first, place your chicken breasts right into the bottom of your slow cooker. Easy peasy!
Add the Flavor Boosters: Now, pour in the chunky salsa, the glorious cilantro lime dressing, and that chicken broth. Sprinkle in the chili powder, cumin, and smoked paprika. Give it a gentle stir to coat the chicken.
Cook to Perfection: Cover your slow cooker and set it to cook. You can go with low for 4-6 hours, or if you’re in a bit of a rush, high for 2-3 hours will work too. The most important thing is that the chicken is cooked through and nice and tender.
Shred and Re-Coat: Once the chicken is done, carefully remove it from the slow cooker and place it on a cutting board. Grab two forks and shred that chicken into bite-sized pieces. I love doing this – it’s so satisfying! Then, return the shredded chicken back into the slow cooker and stir it all around to coat it with that delicious sauce.
Assemble Your Masterpiece: Now for the fun part! Grab your favorite bowls. Start by spooning in a generous base of your perfectly cooked rice.
Pile on the Goodness: Next, spoon that tender, saucy shredded chicken over the rice. Add a sprinkle of the frozen sweet corn (it will thaw in the heat!) and the rinsed black beans.
Garnish and Drizzle: Top it all off with your beautifully diced avocados, a scattering of fresh chopped cilantro, and a final, tantalizing drizzle of that cilantro lime dressing.
Serve with Zest: Finally, serve your incredible Slow Cooker Chicken Burrito Bowl with lime wedges on the side. A little squeeze of fresh lime juice right before you dig in elevates everything!

Substitutions & Additions

This recipe is fantastic as is, but don’t be afraid to make it your own! Here are some ideas:

For the Chicken: If you don’t have chicken breasts, boneless, skinless thighs work wonderfully and can add even more moisture.
For the Salsa: Feel free to use a mild, medium, or hot salsa depending on your preference. A roasted corn salsa would also be divine!
For the Dressing: If you can’t find cilantro lime dressing, a good quality ranch or even a creamy avocado dressing can work in a pinch.
Add More Veggies: How about some diced bell peppers or onions sautéed before adding to the slow cooker? Or some fresh pico de gallo on top?
Spice It Up: Want more heat? Add a pinch of cayenne pepper to the slow cooker, or top with pickled jalapeños.
Cheese, Please! A sprinkle of shredded cheddar or Monterey Jack cheese is always a welcome addition.

Tips for Success

A few little tricks can make this recipe even more foolproof.

Don’t Overcook the Chicken: While the slow cooker is forgiving, be mindful of the cooking times. Overcooked chicken can sometimes be dry, but shredding it back into the sauce will help rehydrate it beautifully.
Rinse Your Beans: Rinsing canned beans removes excess sodium and can improve the texture.
Prep Ahead: You can cook the rice and chop the garnishes (like avocado and cilantro) earlier in the day or even the day before. Store them separately in airtight containers in the fridge.
Thaw Corn Naturally: No need to microwave the frozen corn; it will gently thaw and warm up from the heat of the chicken and rice.

How to Store It

Leftovers are a gift from past-you to future-you!

Store any leftover shredded chicken and the assembled bowl components (minus the avocado if possible, as it can brown) in airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and beans, and assemble with fresh rice and avocado. The shredded chicken mixture itself reheats beautifully in the microwave or on the stovetop.

FAQs

Got questions? We’ve got answers!

Can I use frozen chicken breasts? Yes, you can usually cook frozen chicken breasts in the slow cooker, but it will take longer. Add about 1-2 hours to the low setting or about 1 hour to the high setting. Make sure the chicken is cooked through.
What if I don’t have a slow cooker? No problem! You can adapt this recipe. Brown the chicken in a skillet, then add the salsa, broth, and seasonings. Simmer until cooked through, then shred and proceed with the rest of the steps.
Can I make this ahead of time? You can definitely prep all the components ahead of time! Cook the rice, shred the chicken (it will stay moist in its sauce), and chop all your garnishes. Store them separately in the fridge and assemble just before serving.

Easy Slow Cooker Chicken Burrito Bowl

This Slow Cooker Chicken Burrito Bowl recipe is an incredibly simple yet flavorful go-to for busy weeknights, offering a comforting and delicious meal that practically makes itself.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 4

Equipment

Slow Cooker
Cutting board
Forks for shredding chicken
bowls for serving

Ingredients

Main ingredients

2.5 lbs skinless, boneless chicken breast
16 oz chunky salsa your favorite kind
0.33 cup cilantro lime dressing plus more for drizzling
0.5 cup chicken broth
0.5 tsp chili powder
0.5 tsp cumin
0.5 tsp smoked paprika
4 cups cooked rice your favorite fluffy rice
2 cups frozen sweet corn no need to thaw
1 16 oz can low-sodium black beans rinsed and drained
3 small avocados diced
0.25 cup chopped cilantro
1 lime cut into wedges

Instructions

Prep the Slow Cooker: Place your chicken breasts into the bottom of your slow cooker.
Add the Flavor Boosters: Pour in the chunky salsa, cilantro lime dressing, and chicken broth. Sprinkle in the chili powder, cumin, and smoked paprika. Stir to coat the chicken.
Cook to Perfection: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
Shred and Re-Coat: Remove chicken from the slow cooker, shred it into bite-sized pieces on a cutting board, and return it to the slow cooker. Stir to coat with sauce.
Assemble Your Masterpiece: Spoon a base of cooked rice into bowls.
Pile on the Goodness: Top the rice with shredded chicken, frozen sweet corn, and rinsed black beans.
Garnish and Drizzle: Add diced avocados, chopped cilantro, and a drizzle of cilantro lime dressing.
Serve with Zest: Serve with lime wedges on the side for squeezing over the bowl.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat gently. You can cook frozen chicken breasts in the slow cooker, but it will take longer. Adapt the recipe by browning chicken in a skillet if you don't have a slow cooker. Prep components ahead of time for easier assembly.