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–+ servings
a bowl of rice topped with chicken and vegetables with a fork.

Slow Cooker Chicken Burrito Bowls

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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.
Course Main
Cuisine Mexican Inspired
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8 servings
Calories 190
Author Ashlyn Edwards | Belle of the Kitchen

Equipment

  • 1 Crockpot

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
  • Chipotle Guacamole optional for garnish

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.

Nutrition

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