Why It Works
These Slow Cooker Chicken Burrito Bowls are hearty, flavorful, and incredibly easy to prepare. The slow cooker transforms simple, well-seasoned chicken into tender, pull-apart perfection, while customizable toppings make this a flexible, family-friendly dinner that works for any schedule.
Recipe
Ingredients
For the Slow Cooker Chicken
- 1 ½–2 pounds boneless, skinless chicken breasts (or thighs)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 cup diced onion
For Serving (Burrito Bowls)
- 3 cups cooked quinoa, brown rice, or white rice
- 1 ½ cups cooked black beans (or pinto beans)
- 1 cup guacamole
- 1 cup salsa or pico de gallo
- 1/4 cup chopped cilantro (optional)
- 1 cup shredded cheese (Mexican blend or Monterey Jack)
Instructions
- Season the Chicken:
Place chicken in the slow cooker. Sprinkle with cumin, paprika, chili powder, garlic powder, onion powder, and salt. Add diced onion and toss to coat evenly. - Cook:
Cover and cook on low for about 2–3 hours, or until the chicken is cooked through and tender. - Shred:
Use two forks to shred the chicken directly in the slow cooker, mixing it with the juices for extra flavor. - Assemble the Bowls:
Add a scoop of quinoa or rice to each bowl. Top with shredded chicken, beans, guacamole, salsa, cilantro, and cheese. Serve immediately.
Getting Kids Involved
- Let kids help measure and sprinkle the seasonings onto the chicken.
- They can rinse beans and scoop rice into bowls.
- Set up a topping bar and let everyone build their own bowl.
Pro Tips, Meal Prep, and Time Savers
- Batch Cook: Double the chicken and use leftovers for tacos, enchiladas, or quesadillas later in the week.
- Make Ahead: Cook grains and prep toppings in advance for quick assembly.
- Freezer-Friendly: Shredded chicken freezes well for up to 3 months—thaw overnight and reheat gently with a splash of broth if needed.
- Switch It Up: Serve over greens for a lighter bowl or wrap everything in tortillas for easy burritos.
These Slow Cooker Chicken Burrito Bowls are comforting, customizable, and perfect for busy weeknights or relaxed weekend meals.
Print
Slow Cooker Chicken Burrito Bowls
These Slow Cooker Chicken Burrito Bowls are a lifesaver on busy days. The slow cooker does all the work, giving you tender, juicy shredded chicken packed with flavor. Build burrito bowls for dinner, then use the leftover chicken all week long in tacos, wraps, or quesadillas.
This is one of those set-it-and-forget-it recipes that always delivers. Everyone can customize their own bowl, which makes it a total win for families and picky eaters alike.
Ingredients
For the Slow Cooker Chicken
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4 boneless, skinless chicken breasts
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1 ½ teaspoons cumin
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1 ½ teaspoons paprika
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¼ teaspoon chili powder
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1 teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon kosher salt
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1 yellow onion, diced
For the Burrito Bowls
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2 cups cooked quinoa or brown rice
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2 cups cooked black beans
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1 cup guacamole
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1 cup salsa
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½ cup chopped cilantro
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Shredded cheese
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Sour cream
Instructions
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Place the chicken breasts in the slow cooker and sprinkle with all of the seasonings and diced onion.
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Toss to evenly coat the chicken.
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Cook on low for 2 hours, or until the chicken is tender and cooked through.
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Shred the chicken using two forks.
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To build your bowls, add a scoop of quinoa or rice to each bowl and top with shredded chicken, black beans, and your favorite toppings.
Notes
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This shredded chicken is great for meal prep and can be used throughout the week in tacos, burritos, quesadillas, or salads.
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Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
