Do you ever have one of those days where the idea of cooking dinner feels like just another exhausting chore on your to do list? You want something wholesome and satisfying, but the thought of chopping, sautéing, and timing multiple components is just too much. For me, this was a nightly struggle until I rediscovered my slow cooker. I wanted the bold, fresh flavors of my favorite takeout burrito bowl; the kind with tender, spiced chicken, fluffy rice, and all the fixings; but I needed it to be easier. I needed a true “dump and go” dinner. This Slow Cooker Chicken Burrito Bowl recipe is that magic solution. It’s my ultimate weeknight hero, transforming a few simple ingredients into a complete, comforting meal that practically cooks itself while you live your life.
Let’s talk about the flavor you can expect. This is a bowl full of warm, savory, and subtly smoky comfort. The chicken becomes unbelievably tender and juicy, slowly cooking in a broth infused with earthy cumin and rich chili powder. The diced tomatoes break down to create a tangy sweet base, while the brown rice soaks up all those wonderful juices, becoming perfectly seasoned and fluffy. The black beans and sweet corn add pops of texture and heartiness. The final, customizable flourish of cool, creamy, and crunchy toppings; like bright cilantro, creamy avocado, and sharp cheese; makes every single bite dynamic and exciting.
Expert Tips & Tricks for Slow Cooker Success
- The Rice Check is Key: About 30-45 minutes before the end of cooking, lift the lid and give the rice a gentle stir. This prevents it from clumping and ensures it cooks evenly. If the mixture looks dry, add a splash of broth or water.
- Thighs for Guaranteed Juiciness: While chicken breasts work perfectly, using boneless, skinless chicken thighs will give you an even more forgiving and succulent result, as they are less prone to drying out.
- Don’t Skip the Rinse: Always drain and rinse your canned black beans. This washes away the starchy, salty canning liquid, giving you better flavor and texture in your final dish.
Make Ahead, Storage & Freezing (The Ultimate Meal Prep)
- Storage: Store the cooled burrito mixture (without fresh toppings) in an airtight container in the refrigerator for up to 4 days. Store toppings separately.
- Reheating: Reheat individual portions in the microwave with a damp paper towel over the bowl to keep it moist. For larger batches, reheat gently in a skillet with a tiny splash of water or broth to refresh it.
- Freezing Instructions: This dish is a meal prep champion. Freeze the cooled chicken and rice mixture in portion sized airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Step by Step Instructions
1Combine the Base: Place 1 to 1.5 lbs of boneless, skinless chicken (breasts or thighs) into your slow cooker. Add one 14.5 ounce can of diced tomatoes (with their juices), 1 cup of low sodium chicken broth, 2 teaspoons of chili powder, 2 teaspoons of salt, and 1 teaspoon of ground cumin. Gently stir to combine and ensure the chicken is mostly submerged. Add a little more broth if needed.
2First Cook (Chicken): Cover and cook on the LOW setting for 3 to 4 hours. The chicken should be fully cooked and tender enough to shred easily with a fork.
3Add Rice & Veggies: Uncover the slow cooker. Stir in one drained and rinsed 15 ounce can of black beans, 1 cup of uncooked brown rice, and 1 cup of frozen corn kernels. Stir everything together until well combined.
4Second Cook (Rice): Cover and continue cooking on LOW for another 3 to 4 hours. In the last hour, check the mixture and give it one or two gentle stirs to ensure the rice cooks evenly. Add a little more broth if it appears dry.
5Shred & Finish: Once the rice is tender and has absorbed the liquid, use two forks to shred the chicken directly in the pot. Stir everything together. If there’s excess liquid, cook uncovered on HIGH for 15-20 minutes to allow it to evaporate. Taste and adjust salt if needed.
6Serve: Spoon the hot burrito mixture into bowls. Let everyone customize their own with toppings like shredded cheese, fresh cilantro, sour cream, diced avocado, salsa, and a squeeze of lime.
Ingredient Substitutions
- Vegetarian/Vegan: Omit the chicken. Use vegetable broth and add an extra can of beans or a cup of quinoa. Top with vegan cheese and sour cream alternatives.
- Gluten Free: This recipe is naturally gluten free! Just ensure your chicken broth and all spices are certified gluten free.
- For the Rice: White rice can be used, but add it only for the last 1.5-2 hours of cooking on LOW to prevent mushiness. For cauliflower rice, stir it in during the last 30 minutes just to heat through.
- Protein Swap: Try this with pork tenderloin or even a firm white fish added during the last hour of cooking. For a quicker prep, use pre cooked shredded rotisserie chicken; add it with the beans and corn and cook just until everything is heated through.
Serving Suggestions
These bowls are a complete meal! For a fun twist, serve the mixture in crispy tortilla bowls or as a filling for soft tacos. A simple side of tortilla chips with guacamole or a light, citrusy salad with jicama and lime pairs perfectly. For drinks, an ice cold Mexican lager, a classic margarita, or a sparkling limeade are all excellent choices.
Frequently Asked Questions
- Q: Can I cook this on HIGH to make it faster?
- A: I don’t recommend cooking the full time on HIGH, as it can make the chicken tough and the rice mushy. If you’re short on time, cook the chicken only base on HIGH for 1.5-2 hours, then add the rice/beans and finish on LOW for 2-3 hours.
- Q: My rice is still hard after the cooking time. What do I do?
- A: All slow cookers vary in temperature. If the rice is still crunchy, stir in an extra 1/2 cup of hot broth or water, cover, and continue cooking on LOW, checking every 30 minutes until tender.
- Q: Can I put everything in the slow cooker at once in the morning?
- A: If you’ll be gone for more than 8 hours, it’s best to cook the chicken base first, then add the rice later (via the “Cook Rice Separately” note) to prevent it from overcooking and becoming gummy.
Recommended Equipment
- 3.5 to 6 Quart Slow Cooker: The ideal size range for this recipe. An oval model is great for easier stirring.
- Quality Can Opener & Colander: For easily opening tomatoes and thoroughly rinsing beans.
- Set of Forks: The perfect tool for effortlessly shredding the tender chicken right in the pot.
- Rubber Spatula or Wooden Spoon: For gentle stirring that won’t scratch your slow cooker’s insert.
The Ultimate 10-Minute Prep Slow Cooker Chicken Burrito Bowls
Ingredients
- 1 to 1.5 lbs boneless skinless chicken breasts or thighs
- 1 14.5 oz can diced tomatoes, undrained
- 1 cup low sodium chicken broth plus more as needed
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 15 oz can black beans, drained and rinsed
- 1 cup uncooked long grain brown rice
- 1 cup frozen corn kernels
Suggested Toppings:
- Shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Salsa or hot sauce
- Diced green onions
- Shredded lettuce
- Lime wedges
Instructions
- Place the chicken in the slow cooker. Add the diced tomatoes with their juices, chicken broth, chili powder, salt, and cumin. Stir to combine. Add a little more broth if needed to mostly cover the chicken.
- Cover and cook on LOW for 3-4 hours, until the chicken is cooked through.
- Uncover and stir in the drained black beans, uncooked brown rice, and frozen corn.
- Cover and continue cooking on LOW for another 3-4 hours. In the last hour of cooking, check the mixture and give it one gentle stir. Add a splash more broth if it looks dry.
- When the rice is tender, use two forks to shred the chicken directly in the pot. Stir everything together. If there's excess liquid, cook uncovered on HIGH for 15-20 minutes to thicken.
- Taste and adjust seasoning. Serve in bowls with desired toppings.
