Dinner

Slow Cooker Chicken Burrito Bowl Recipe

Byreem everly February 3, 2026February 3, 2026

Introduction

This Slow Cooker Chicken Burrito Bowl is an easy and flavorful meal packed with tender chicken, fresh vegetables, and warm spices. Perfect for busy days, it requires minimal prep and delivers big on taste. Serve it over rice or your favorite grain for a satisfying dinner.

A white bowl filled with a colorful grain bowl on a white marbled surface. The bowl has neat sections: bright yellow corn on the top right, fresh green avocado slices on the top left, shredded orange chicken mixed with black beans on the bottom right, and white rice in the middle. A dollop of white creamy sauce with green herbs sits on top of the rice. Fresh cilantro is placed on the sides, and a lime wedge is seen in the background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts
3 cloves fresh garlic, minced
1 medium onion, chopped
1 cup bell peppers (mix of red, yellow, green), chopped
1 can (15 oz) canned black beans, rinsed
1 cup frozen corn
2 tsp cumin
2 tsp chili powder
1 tsp oregano
1 cup low-sodium chicken broth
1 cup salsa (jarred)

Instructions

Step 1: Chop the onion and bell peppers into bite-sized pieces. Mince the garlic cloves and set aside.
Step 2: Place the chicken breasts at the bottom of the slow cooker. Season generously with cumin, chili powder, oregano, salt, and pepper.
Step 3: Layer the chopped onions, bell peppers, rinsed black beans, frozen corn, and minced garlic over the chicken.
Step 4: Pour the chicken broth and salsa evenly over all the ingredients in the slow cooker.
Step 5: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Step 6: Once cooked, shred the chicken directly in the slow cooker using two forks. Mix everything well before serving.

Tips & Variations

Add a squeeze of fresh lime juice before serving to brighten the flavors.
For extra heat, include diced jalapeños or a dash of hot sauce in the slow cooker.
Serve over cilantro-lime rice or quinoa to make the meal even heartier.
Use a rotisserie chicken and reduce cooking time for a quicker option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl on a white marbled surface contains a colorful layered dish. The bottom layer is white rice topped with bright orange shredded chicken on the bottom right side. To the top right, there is a neat pile of yellow corn kernels. The top left side has sliced green avocado pieces, and fresh green cilantro leaves are scattered on the top left and bottom right edges. In the center, a dollop of white creamy sauce sits over the rice and chicken. A wedge of lime and some blurred greens are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about 1 hour on low or 30 minutes on high to ensure the chicken cooks through completely.

Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free. Just be sure to check your salsa and chicken broth labels to confirm they do not contain gluten.