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.

a chicken burrito bowl with a fork.

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!

a bowl of rice topped with chicken and vegetables with a fork.

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
ingredients in bowls on a counter top.

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.

a crockpot full of chicken breasts.

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.

a crockpot full of chicken breasts, corn, salsa, and beans.

Step 3: Slow cook

Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix.

a crockpot full of shredded chicken, corn, salsa, and beans.

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:

a bowl of rice topped with chicken and vegetables next to a crockpot.

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.
a fork dipping into a chicken burrito bowl.

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.

a white bowl full of shredded chicken, corn, salsa, and beans.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a bowl of rice topped with chicken and vegetables with a fork.
5 from 1 rating

Slow Cooker Chicken Burrito Bowls

Yield: 8 servings
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs 5 mins
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.

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.
*Nutrition facts do not include rice or optional toppings.
Cuisine: Mexican Inspired
Course: Main
Calories: 190kcal, Carbohydrates: 18g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 392mg, Potassium: 573mg, Fiber: 5g, Sugar: 0.02g, Vitamin A: 33IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.