Our Mexican-inspired Slow Cooker Chicken Burrito Bowls are an easy, healthy, and flavorful weeknight meal that requires minimal hands-on time. Boneless, skinless chicken breasts cook low and slow with rice, beans, corn, and spices, then are served in individual bowls with your favorite toppings for a customizable dinner everyone will enjoy.
We love this crockpot recipe because it delivers big flavor with almost no prep. Let the slow cooker do the work, then scoop the tender chicken, seasoned rice, beans, and corn into bowls and finish with shredded cheddar, sour cream, salsa, guacamole, pico de gallo, or any toppings you prefer. Leftovers are versatile—use them in tortillas, enchiladas, quesadillas, or for meal prep throughout the week.
Slow Cooker Chicken Burrito Bowls
This recipe is flexible and forgiving. You can swap proteins, adjust the heat level, or change the rice to suit your needs. It’s an ideal option for busy evenings or as part of a meal-prep plan since the mixture reheats well and pairs with many toppings and garnishes.
Key Ingredients
- Chicken breast – boneless, skinless works best; you can substitute thighs or a mix of both.
- Rotel tomatoes – provides seasoned diced tomatoes with a bit of heat; use plain diced tomatoes if you prefer milder flavor.
- Chili powder – adjust the amount to control spice level.
- Cumin – adds warm, earthy flavor common in Mexican and Tex‑Mex dishes.
- Chicken stock – store-bought or homemade broth to cook the rice and infuse flavor.
- Rice – long-grain white rice holds up well during slow cooking; see variations below if using other rice types.
- Beans – black beans are classic here; kidney or garbanzo beans also work.
- Corn – canned, frozen, or fresh corn adds sweetness and texture.
Topping Ideas
Popular toppings to complete your burrito bowls:
- Sliced green onions
- Sour cream
- Salsa
- Sliced avocado or guacamole
- Shredded cheese
- Fresh cilantro
- Sliced black olives
- Fresh lime juice
- Minced jalapeños for extra heat
- Pico de gallo or a pepper jack queso if you like it saucy
How to Make this Chicken Burrito Bowl Crock Pot Recipe
- Add ingredients to the slow cooker. Place chicken breasts, Rotel tomatoes, chili powder, cumin, salt, and pepper in the slow cooker. Mix lightly and cover.
- Cook on low, then add the rice. Cook on low for 2–3 hours. Add chicken stock, rice, beans, and corn, stirring to ensure the rice is submerged. Cover and cook 2 more hours, or until the chicken is fully cooked and the rice is tender.
- Cut the chicken. Remove the chicken, cut into 3/4″ pieces, then return it to the slow cooker and stir to combine.
- Serve. Spoon the chicken, beans, and rice into bowls and top as desired with cheese, sour cream, salsa, avocado, green onions, and lime. Enjoy.
Variations and Substitutions
- Rice. If you prefer brown rice or another variety, cook it separately and mix in at the end, or add it earlier in the cooking time (brown rice usually needs more time).
- Spice. Increase chili powder or add fresh jalapeños for more heat, or reduce spices for a milder result.
- Vegetarian. Replace the chicken with sautéed mushrooms, bell peppers, zucchini, or extra beans for a satisfying vegetarian bowl.
Frequently Asked Questions
Cooking time varies with the amount of chicken and your slow cooker. For about 3 pounds of chicken breasts on low, plan for roughly 4 hours total, but always verify the internal temperature reaches 165°F with a thermometer.
Yes. If you won’t be available to add rice midway through cooking, prepare rice separately and mix it into the finished chicken mixture or serve it on the side.
Yes. Store the chicken, beans, and rice mixture in airtight freezer bags or containers for up to three months. Thaw in the refrigerator overnight before reheating.
You can use brown rice, but it needs more cooking time. Either add it at least 30 minutes earlier than white rice or cook it separately and stir it in at the end.
Slow Cooker Chicken Burrito Bowl Recipe
Ingredients
Slow Cooker Chicken Burrito Bowls
- 2 pounds chicken breasts
- 1 14-ounce can Rotel tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup long grain white rice
- 1 14-ounce can black beans
- 1 cup corn (frozen, fresh, or canned)
Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 whole avocado, sliced
- 3 medium green onions, sliced thin
Instructions
- Place chicken breasts, Rotel tomatoes, chili powder, cumin, salt, and pepper in a slow cooker, mix lightly, and cover with a lid.
- Cook on low for 2–3 hours, then add the chicken stock, rice, beans, and corn and stir, making sure the rice is covered in the broth mixture. Cover again and cook for 2 more hours, or until the chicken is cooked through and the rice is tender.
- Remove the chicken and cut into 3/4″ pieces. Add back into the slow cooker and mix together.
- To serve, ladle some of the chicken, beans, and rice into each individual bowl. Serve with shredded cheese, sour cream, salsa, sliced avocado and green onions if desired. Enjoy!
Notes
Nutrition
| Carbohydrates: 34g
| Protein: 23g
| Fat: 10g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
More of our favorite slow cooker recipes:
- Slow Cooker Chicken Fajitas
- Slow Cooker Tuscan Chicken
- Shredded BBQ Chicken in Crockpot
- Easy Salsa Chicken {Crockpot}
- Cheesy Bean Dip
- Slow Cooker Kalua Pork
- More Slow Cooker Recipes
These Mexican-inspired Slow Cooker Chicken Burrito Bowls deliver bold flavor with minimal effort. Let the crockpot do the heavy lifting, then assemble bowls of tender chicken, rice, beans, and toppings for a satisfying, customizable meal.