Slow Cooker Chicken Burrito Bowls
These Slow Cooker Chicken Burrito Bowls are made with flavorful salsa chicken that cooks all day in your crockpot. Layer them with rice, homemade guacamole, and all of your favorite toppings for an easy dinner everyone will love.
Fore more easy Chicken Recipes, be sure to check out my Slow Cooker Chicken and Dumplings, Air Fryer Popcorn Chicken, and Chicken Cordon Bleu Casserole.
These Chicken Burrito Bowls are a regular dinner at our house.
All of my kids love them, and they really enjoy having the ability to customize them to their liking. I love how easy and delicious they are, plus, slow cooker chicken recipes are always my jam!
I use the salsa chicken from this recipe in tons of other recipes like taquitos, enchiladas, tacos, etc. This is truly a “make once, eat a bunch” kind of recipe, and it freezes well, too!
Ingredients for Slow Cooker Chicken Burrito Bowls
- chicken breasts or thighs
- chunky salsa
- salt
- garlic powder
- cumin
- canned black beans
- frozen corn
- cooked rice
- taco toppings
How to Make Slow Cooker Chicken Burrito Bowls – Step by Step
Step 1: Add chicken to crockpot
Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
Step 2: Add other ingredients
Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
Step 3: Slow cook
Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix.
Step 4: Serve
Serve over bowls of cooked rice with you favorite toppings.
Slow Cooker Chicken Burrito Bowls – Serving Suggestions
Serve your salsa chicken over a bowl or rice and add your favorite toppings! Here are a few that we love:
- shredded lettuce
- shredded cheese
- diced tomato
- diced red onion
- chopped cilantro
- sour cream
- homemade guacamole
- homemade Pico de Gallo
Tips and Notes
- Chicken thighs or chicken breasts will both work great in this recipe and I use either one depending on what I have on hand, or what’s available.
- Make it creamy. For a deliciously creamy version of chicken burrito bowls, add a block of cream cheese on top of your ingredients before cooking.
- Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like (and recommend) just using a jarred mild chunky salsa.
- Instant Pot option: You can also make this Crockpot Salsa Chicken recipe in the Instant Pot! See my instructions for this step below.
- Storing: Any leftover salsa chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
How to Make Instant Pot Chicken Burrito Bowls
On nights when I forget to put everything in the crockpot in time, I like to make salsa chicken in the Instant Pot. Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
More Slow Cooker Recipes You Should Try
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Slow Cooker Chicken Burrito Bowls
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- 16 ounce jar chunky salsa, I use mild
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn
- cooked rice, for serving
- lettuce, shredded cheese, diced avocado, chopped cilantro, etc, optional for serving
- Pico de Gallo, optional for garnish
- Guacamole, optional for garnish
Equipment
- 1 Crockpot
Instructions
- Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
- Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
- Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix.
- Serve over bowls of cooked rice with you favorite toppings.
Notes
- Chicken thighs or chicken breasts will both work great in this recipe and I use either one depending on what I have on hand, or what’s available.
- Make it creamy. For a deliciously creamy version, add a block of cream cheese on top of your ingredients before cooking.
- Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like (and recommend) just using a jarred mild chunky salsa.
- Instant Pot version: Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
- Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
This is just the kind of hearty recipe I love! Can’t wait to try it!
This looks great for a Taco Tuesday which is always a busy night, so the slow cook method is perfect!