Name: Chicken Burrito Bowls
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: Grated cheddar cheese; Sour cream; Guacamole; Pickle jalapeno slices; Cilantro; Chopped lettuce; Pico de gallo; 1 can of black beans - drained; 1 can of petite dice tomatoes (15 oz); 2 cups of frozen corn (10 oz bag); 1/2 large green pepper sliced thinly; 1/2 large sweet onion sliced thinly; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup chicken broth; 1 pound boneless skinless chicken breasts; 4 cups cooked brown rice

This easy slow cooker chicken burrito bowl recipe makes a quick and delicious meal for dinner any day of the week.

Shredded chicken burrito bowl topped with grated cheddar and sour cream.

I love a good burrito bowl. It's very much like a taco or a burrito without the tortilla. This is especially great if you are a lover of rice because you are basically substituting a tortilla for rice.

Today I'm sharing a simple chicken burrito bowl recipe made in a slow cooker for a great dinner that takes very little time and effort to put together.

Slow cooker pot with beans, corn, peppers, onions and spices.

How to Make Slow Cooker Chicken Burrito Bowls

Using a slow cooker makes this an easy meal to create. Just a little prep of chopping onions and peppers and combining them with some canned beans, corn, tomatoes, and spices. That's the base for this recipe.

Slow cooker with vegetables, beans, corn spices and 3 boneless chicken breasts.

Boneless skinless chicken breast are set on top of the base to cook low and slow for four hours.

Boneless skinless chicken breast cooked with beans, corn, vegetables and spices in a slow cooker.

It smells so good while it's cooking.

Cooked shredded chicken in a bowl with two forks.

When it's done cooking you can remove the chicken and shred it with two forks. Or you can use your hands but you'll probably have to wait for the chicken to cool first.

Slow cooker and spoon with shredded chicken, black beans, corn, vegetables and spices.

Toss the shredded chicken back into the pot and you are set to create your burrito bowls.

Place some rice in the bottom of the bowl and top it with a nice helping of the chicken and vegetable mix. Then add the toppings of your choice.

Buritto Bowl Toppings:

Grated cheese - Cheddar, Pepper Jack, Manchego, Queso Blanco
Sour Cream
Guacamole
Peppers - Pickled Jalapenos, Sliced Grilled Jalapenos, Red Pepper Flakes
Chopped tomatoes
Chopped Lettuce
Salsa
Cilantro

Substitution Ideas:

Use ground beef, turkey, chicken, or meat substitute (stick with lean meat so that there is less fat accumulating in the pot)
Use tortillas and make tacos or burritos instead of using rice
Substitute jars of salsa for the vegetables and spices
Use a prepared taco seasoning instead of the specific spices listed.
Use white rice or a grain such as quinoa instead of brown rice.

Slow cooker chicken burrito bowl with brown rice, cheddar cheese and sour cream.

With very little prep in the morning or even mid-day, you can enjoy this delicious Mexican chicken burrito bowl recipe for a wonderful delicious dinner.

More Favorite Mexican Dinner Recipes

Click Here to Save to Pinterest!

White bowl with chicken burrito mix on top of brown rice.

Chicken Burrito Bowls

Yield: 4

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This easy slow cooker chicken burrito bowl recipe makes an easy quick dinner with all the great Mexican flavors you love.

Ingredients

1 can of black beans - drained
1 can of petite dice tomatoes (15 oz)
2 cups of frozen corn (10 oz bag)
1/2 large green pepper sliced thinly
1/2 large sweet onion sliced thinly
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chicken broth
1 pound boneless skinless chicken breasts
4 cups cooked brown rice

Toppings

Grated cheddar cheese
Sour cream
Guacamole
Pickle jalapeno slices
Cilantro
Chopped lettuce
Pico de gallo

Instructions

Combine beans, tomatoes, corn, pepper slices, and onion slices, and spices in a large bowl.
Add to the slow cooker.
Place chicken breasts on top and cook on low heat for 4 hours.
Remove chicken and shred with two forks or your hands.
Add the shredded chicken back to the pot and serve over bowls of brown or white rice.
Offer toppings of grated cheese, sour cream, and pickled jalapeno slices etc..

Notes

Substitute white rice for the brown or skip the rice entirely.

Substitute lean ground beef or chicken for chicken breasts.

You can also use this for tacos or burritos by incorporating tortilla shells and any combination of toppings.

Set out the toppings in bowls and make a fun Burrito Bowl bar and let everyone help themselves.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 686mgCarbohydrates: 85gFiber: 12gSugar: 8gProtein: 50g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.