Crockpot Chicken Burrito Bowls

These easy and delicious Crockpot Chicken Burrito Bowls are the perfect hands-free dinner idea for any day of the week. With less than 10 ingredients that are affordable and easy to find, this is a dinner perfect for entertaining a crowd at a tailgate or party, as well as for a busy weeknight meal.

cooked crockpot chicken burrito bowl filling on a spoon with the rest of the chicken filling in the base of the crockpot in the background

I love “Taco Tuesday”, but why should Tuesday’s have all the fun?! I created this easy and delicious taco-inspired recipe that can be enjoyed any day of the week. These crock pot chicken burrito bowls are simple to make, hearty and customizable with easy pantry staples, so they’re perfect for busy weeknights, get-togethers with friends, and of course…Taco Tuesday.

This is a dinner my kids can’t get enough of. Tender shredded chicken, beans, corn, spicy chilies and tomatoes get slow-cooked together for a savory, warm filling that’s delicious served over steamed rice or wrapped in chewy tortillas. Add a fun toppings bar to serve and let the whole family build their own chicken burrito bowl for a simple and satisfying, versatile meal.

If you like this one-pot dinner idea, try these other slow cooker recipes too. We love this easy Slow Cooker Beef Ramen Noodle recipe and this flavor-packed Crockpot Cheeseburger Noodle Casserole.

Why You’ll Love This Recipe

Easy, Hands-Off Dinner: The ease and convenience of the slow cooker lets you “set it and forget it”, so it’s completely stress-free with minimal prep time required.
Pantry Pull Meal: With canned goods and fridge items you already have on hand, this recipe comes together easily with pantry staples.
Versatile and Customizable: Make burritos or burrito bowls, and customize them based on your family’s preferences. Add ingredients, leave others out, experiment with flavors and enjoy. Each person can make their meal however they’d like.
Feeds a Crowd: This big batch slow cooker meal yields a lot and easily feeds a group, whether it’s for an occasion with friends or a big family dinner.

Ingredients

Chicken: Boneless, skinless breasts are our go-to, but you can use thighs if you’d like. Rotisserie chicken also works great.
Black Beans: For protein and flavor. A great pantry item to keep on hand.
Corn: Canned, frozen or fresh work.
Green Chilies: For subtle heat and spice.
Diced Tomatoes: Another pantry staple to have at the ready. Whole tomatoes crushed by hand would work too.
Rice: Use your favorite type. Steamed white, brown, wild, or Mexican-style are all delicious.
Taco Seasoning: Find this in the spice aisle at the store and choose your favorite variety. You can also make your own at home and store it for future uses.
Cheddar Cheese: Sharp and melty, freshly grate this.
Tortillas: We like chewy flour tortillas for this, but corn work well, too.

How To Make Crockpot Chicken Burrito Bowls

1. Place chicken in your slow cooker and top with taco seasoning. Add beans, tomatoes, chilies, and corn. Cook on high for 3-4 hours or low 6-7 hours.

raw chicken, corn, beans, green chilies, tomatoes and seasonings in base of crock pot, uncooked

2. Once cooked, shred the chicken, add back into the crockpot and top with cheese. Turn crockpot to warm and let melt. While it’s melting, get your rice cooked or make as burritos with flour tortillas.

cooked chicken, corn, beans, tomatoes, and seasoning topped with shredded cheese in base of crockpot

3. Serve immediately!

Expert Tips

Spread Ingredients Evenly: When adding everything into the slow cooker, evenly disperse the ingredients for even cooking and consistent flavor throughout.
Make Rice While Chicken Cooks: Use a rice cooker or Instant Pot to make rice while the chicken is cooking. This way, everything’s finished and ready to eat at the same time. An efficient meal is always a win.
Melt Cheese on “Warm”: Let the cheese melt gently on the “warm” setting for the best texture. If it melts at too high of a temperature, it could get leathery or clump together.
Adjust Spice Level: Give it an extra kick and spiciness with additional chilies or jalapeños. And omit, if you’d like it more mild.
Choose Different Cuts of Chicken: We like boneless, skinless chicken breasts, but you can really use anything you have on hand. Boneless, skinless thighs are juicy and delicious, and you could even use bone-in thighs or legs that are always fall-apart tender once cooked. Just be sure to remove the bones when shredding before serving.

Variations

Change Up The Beans: Use your favorite kind or whatever’s in your pantry. Swap black beans for pinto, kidney or white beans for different flavors and textures.
Switch Up The Rice: Steamed white rice is the go-to, but serve this over brown rice, quinoa or cauliflower rice to amp up the healthy factor.
Swap In Chicken Thighs: Breasts are great but try thighs for extra juicy, tender chicken.
Add Toppings: This meal is fun and customizable. Add any of your favorite toppings, like sour cream, guacamole, salsa, and fresh cilantro.

What To Serve With Slow Cooker Chicken Burrito Bowls

The ways to serve this recipe are endless. Make burrito bowls or burritos, and serve them with all of your favorite toppings and fixin’s. Here are our must-haves:

Shredded Lettuce: Iceberg or romaine for crunch
Pico De Gallo or Salsa: Your favorite kind from the store, or homemade
Guacamole or Sliced Avocado: Creamy and rich
Sour Cream or Greek Yogurt: Cool and tangy
Cilantro and Lime Wedges: Fresh herbs and a squeeze of lime are the perfect finishing touches
Tortilla Chips or Queso: Serve these on the side, or top your burrito bowl with these for added texture and flavor

crockpot chicken burrito bowl filling on fork with plated chicken burrito bowl filling surrounded by rice, sour cream, salsa, and a lime wedge in white bowl in background on placemat

Storage

Remove any leftovers from the slow cooker base, and store in an airtight container in the fridge for up to 4 days.

You can also freeze any leftover crockpot chicken. Remove, cool, and store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight.

Simply reheat leftovers by simmering over medium on the stovetop, until hot, stirring occasionally. Add a splash of stock or water, or even a few more canned tomatoes, to loosen the mixture if needed.

Make this crockpot chicken ahead of time, too. Cook and keep on “warm” on the counter until you’re ready to serve. Alternatively, if you’re making this further in advance, cook and allow the chicken to fully cool before removing to the fridge until you’re ready to reheat and enjoy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are super tender, juicy and flavorful. Cook them the same way and shred. They are almost impossible to overcook.

Do I cook the rice in the crockpot?

We suggest cooking the rice separately in a rice cooker or Instant Pot while the chicken cooks. This way, all components will be ready to eat at the same time.

What toppings work best?

The topping options are endless! We like anything you’d top a burrito or burrito bowl with. Salsa, pico de gallo, avocado or guacamole, sour cream or Greek yogurt, shredded lettuce, fresh cilantro, lime wedges and crunchy tortilla chips are some of our favorites.

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