I remember the first time I made a chicken burrito bowl in the slow cooker. The smell filled the kitchen and wrapped around me like a warm blanket. It was one of those days when everything seemed a bit hectic, and I just wanted a comforting meal that didn’t require much effort. This recipe became a go-to for busy nights, especially when I wanted to please the whole family. It’s all about layering flavors, and each bite feels like a hug. What makes this recipe truly special is how customizable it is—you can easily add your favorite toppings or make it spicy. It’s simple, heartfelt cooking at its best.
Why Make This Recipe
Making chicken burrito bowls in a slow cooker is perfect for anyone who wants a delicious meal without spending hours in the kitchen. You toss everything in, let it cook, and walk away. It’s great for busy weeknights, meal prep, or feeding a crowd. Plus, with options to customize your toppings, everyone at the table can make their own dish just the way they like it.
How to Make Slow Cooker Chicken Burrito Bowl
Ingredients
- 1 lb chicken breasts
- 1 cup salsa
- 1 cup rice
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 cup shredded cheese
- 1 can black beans, drained and rinsed
- Cilantro lime vinaigrette
Directions
- Place the chicken breasts in the slow cooker and pour the salsa over them.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked.
- Once the chicken is done, shred it using two forks and stir it back into the salsa.
- Cook rice according to package instructions.
- To assemble bowls, add a serving of rice, top with the shredded chicken, avocado, cilantro, cheese, and black beans.
- Drizzle with cilantro lime vinaigrette before serving.
How to Serve Slow Cooker Chicken Burrito Bowl
Serve this dish in bowls, allowing everyone to customize their own. You can lay out your toppings, and everyone can add what they love. This way, family members can keep it simple or make it adventurous!
How to Store Slow Cooker Chicken Burrito Bowl
Store any leftovers in an airtight container in the fridge. They will keep for about 3-4 days. You can also freeze portions for up to 2 months. Just reheat in the microwave or on the stove when you’re ready to enjoy it again.
Tips to Make Slow Cooker Chicken Burrito Bowl
- Use frozen chicken: If you’re in a hurry, you can throw frozen chicken breasts in the slow cooker—just add an extra hour of cooking time.
- Add vegetables: Feel free to mix in some diced bell peppers or corn for extra flavor and nutrition.
- Garnish: Fresh lime wedges and sour cream make excellent topping options too.
Variation
You can switch up the protein by using turkey, beef, or even tofu if you prefer a vegetarian version. Each option will give you a unique taste while keeping the essence of the burrito bowl.
FAQs
Can I make this recipe without a slow cooker?
Yes! You can cook the chicken on the stove top in a skillet, then shred it and mix it with salsa.
What can I do if I don’t have salsa?
You can use diced tomatoes and spices instead. Just add your favorite spices like cumin, chili powder, or garlic for flavor.
Can this recipe be made ahead of time?
Absolutely! You can prep everything the night before and just start the slow cooker in the morning. It’s a great way to enjoy a home-cooked meal without the morning rush.
Chicken Burrito Bowl
Ingredients
Main Ingredients
- 1 lb chicken breasts
- 1 cup salsa
- 1 cup rice Cook according to package instructions
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1 cup shredded cheese Any variety can be used
- 1 can black beans, drained and rinsed
- to taste cilantro lime vinaigrette
Method
Preparation
- Place the chicken breasts in the slow cooker and pour the salsa over them.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked.
- Once the chicken is done, shred it using two forks and stir it back into the salsa.
- Cook rice according to package instructions.
Assembly
- To assemble bowls, add a serving of rice, top with the shredded chicken, avocado, cilantro, cheese, and black beans.
- Drizzle with cilantro lime vinaigrette before serving.