Chicken Burrito Bowls Made Easy In The Slow Cooker


Simple Slow-Cooker Chicken Burrito Bowls

If you're a fan of Chipotle, you'll love this recipe for an easy to make chicken burrito bowls out of the slow cooker.


  • 2.5 - 3.5 quart slow cooker or crockpot


  • 1 tsp Cumin
  • 2 tsps Salt
  • 2 tsps Chili Powder
  • 1 lb Chicken Breasts (skinless, boneless)
  • 1 cup Brown Rice
  • 1 can Black Beans (15-ounce)
  • 1 cup Chicken Broth (low sodium)
  • 1 cup Corn (frozen)
  • 1 can Diced Tomatoes (14.5-ounce)


  • Place the chicken, chicken broth, diced tomatoes (with juices), cumin, chili powder, and salt in the slow cooker or crock pot.
  • Lightly mix combination, then cover and cook on low setting for 3-4 hours.
  • Take the lid off the slow cooker to mix in rice, beans, and corn.
  • Place cover back on and continue cooking on low setting for 3-4 hours.
  • During the last hour, check the rice periodically stirring once or twice to ensure rice cooks evenly, while adding more chicken broth if mixture appears to be dry.
  • The cooking is done once the rice is tender; if there is excess liquid left in the slow cooker after the rice is done cooking, uncover slow cooker and cook on high setting to evaporate remaining liquid.
  • Using two forks, shred the chicken into bite-size pieces either in the slow cooker or on a cutting board (if you prefer to keep separate).
  • After breaking up the chicken, mix in the rice combination and seasoning as needed.
  • It's recommended to serve in bowls with your selection of toppings.
This Setting Spray Makes Your Makeup Waterproof With One Spray
Chicken Burrito Bowls Made Easy In The Slow Cooker