Slow Cooker Burrito Bowl

Slow Cooker Burrito Bowl

Contributor: Meghan Bassett

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

  • Author: Meghan Bassett
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: Mexican


Units Scale

Slow Cooker Chicken:

  • 3 lbs. boneless, skinless chicken breasts or thighs or a mixture
  • 1/2 cup chicken stock
  • 1 (14.5 oz.) can diced tomatoes with juice
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Cilantro Rice:

  • 2 cups cooked rice
  • 1 and 1/2 tsp. lime juice
  • 1 tsp. freshly chopped cilantro

Burrito Bowls:

  • 1 cup black beans, drained
  • 1 avocado, peeled, pitted and sliced
  • 1 cup pico de gallo
  • 2/3 cup shredded Mexican style cheese
  • Optional toppings: Hot salsa, sour cream, freshly chopped cilantro


  1. In the insert of a slow cooker, add chicken, chicken stock, can of diced tomatoes, garlic powder, chili powder, onion powder, cumin powder, cayenne pepper, salt and pepper. Stir to combine.  
  2. Cook on high for 3 to 4 hours. Transfer chicken from the slow cooker to a bowl. Shred the meat using two forks. Set aside. 
  3. To make the rice, stir together warmed up cooked rice with lime juice and cilantro. Set aside.
  4. To assemble the bowls, start with a base of cilantro lime rice. Top with shredded chicken, black beans, pico de gallo, Mexican style cheese and avocado. Serve with hot salsa, sour cream and additional freshly chopped cilantro.