Skinnytaste Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls with brown rice, black beans, tender chicken breast, and all the toppings are an easy dinner that the whole family loves. Jump to Recipe

419 CALORIES 61g CARBS 4g FAT 35g PROTEIN

Slow Cooker Chicken Burrito Bowls Recipe

These Crockpot Burrito Bowls have become a staple the past few weeks packed with salsa chicken, black beans, and brown rice. They are easy to make, filling, affordable, and versatile. They also satisfy any cravings for Chipotle and Mexican without having to go out for takeout.

There are so many reasons to love this recipe since it makes building burrito bowls so easy. There is no need for multiple pans cooking all the different components, everything cooks right in the slow cooker. It's so easy and we all need a little easy right now.

Additionally, these burrito bowls are super flavorful and can be customized to fit your preferences by using mild or spicy salsa, choosing any beans you like, and adding all your favorite toppings. Piled high with avocado, cheese, cilantro, and extra salsa - these have been a meal we are eating at least once a week.

Crockpot chicken burrito bowls with rice, chicken, black beans, tomatoes, cilantro, avocado, and cheese.

Recipe Ideas and Swaps for Crockpot Burrito Bowls

Make the recipe heartier with some canned or frozen corn. Add it when you add the beans and rice.
For extra veggies, add some chopped bell peppers, poblano peppers, or jalapenos when you add the onions
If you don't have salsa, you could use canned tomatoes. Spicy tomatoes, like Rotel, will be the closest in terms of flavor. However, any canned diced tomatoes (with the juice) will work. Just add some extra spices or a packet of taco seasoning.
If you don't have chicken breast, you could use chicken thighs or pork. You could also use ground turkey or ground beef, just make sure to brown it first.
If you don't have instant rice and want to use something different, just cook it separately to ensure it cooks correctly. Leave out the broth and then just stir in the cooked rice with the black beans.
Any beans will work for this recipe. Make it with black beans, pinto beans, white beans, whatever you have.
This works with red salsa, green salsa, or even enchilada sauce. Use what you have!
If you want a cheesy top layer, add a layer of shredded cheese during the last 15 minutes of cooking. It will melt right in the slow cooker.

Topping Ideas

Avocado or guacamole
Chopped onions or green onions and cilantro
Sauteed peppers and onions for a fajita style burrito bowl
Shredded cheese or queso fresco
Pico de Gallo, chopped fresh tomatoes, or extra salsa
Black olives and pickled jalapenos
Shredded lettuce or greens
Sour cream or Greek yogurt
Fresh limes or lemons
Baked tortilla chips for some crunch or corn tortillas for making tacos

Storage and Meal Prep

This recipe is a great option for meal prep. Once it is cooked, divide it into individual servings. Depending on what toppings you are using, you may want to pack them on the side. Then just reheat in the microwave or in a skillet. This will last in the fridge for 4-5 days. Although this recipe can be frozen, I find the rice gets mushy after freezing so I wouldn't recommend it.

Can I make burrito bowls on the stovetop? Instant pot?

If you want to make this on the stovetop, I recommend using this One Pot Chicken Burrito Bowl recipe instead that is written specifically for the stovetop. If you are going to make it in the Instant Pot, then just cook the chicken with the onions, garlic, salsa, and spices on Manual for 10-12 minutes. Cook the rice separately and then stir in the rice and beans once the chicken is cooked.

Slow cooker burrito bowls with chicken, beans, rice, avocado, cheese, and vegetables in a bowl.

Can I use a different type of rice?

Rice is very temperamental in the slow cooker so I would only make these burrito bowls with instant rice if you want to cook the rice in the slow cooker. For any other type of rice, I would recommend making it on the side and then just stirring it in. Make sure to eliminate the chicken broth from the recipe if you will be cooking the rice separately. This will ensure that the rice cooks correctly and doesn't end up underdone.

You could also use pre-cooked or frozen rice, just add it at the end in the same way as you would any other cooked rice. On the same note, you could stir in cooked quinoa, farro, barley, or any other grain you like.