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Slow Cooker Chicken Burrito Bowl

Experience the warmth and comfort of a Slow Cooker Chicken Burrito Bowl—a dish that’s not only easy to prepare but also packed with vibrant flavors. Tender chicken, zesty spices, and colorful vegetables come together in a delightful blend that’s perfect for busy weeknights or cozy gatherings. Serve it over rice or quinoa, topped with creamy avocado and fresh cilantro for a satisfying meal everyone will love.

  • Total Time: 52 minute
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 can (15 oz) black beans, rinsed
  • 1 cup frozen corn kernels
  • 2 cups chopped bell peppers (red, yellow, or green)
  • 1 cup salsa (your favorite brand)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 cups cooked rice or quinoa
  • 1 avocado, sliced
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Season the chicken breasts with cumin and chili powder and place them in the bottom of your slow cooker.
  2. Layer the rinsed black beans, frozen corn, and chopped bell peppers on top of the chicken.
  3. Pour salsa over all the ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
  5. Shred the chicken in the slow cooker using two forks and mix everything together.
  6. Serve over cooked rice or quinoa and top with avocado slices and chopped cilantro.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approx. 350g)
  • Calories: 480
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 12g
  • Protein: 36g
  • Cholesterol: 80mg

Keywords: Feel free to customize by adding other vegetables like zucchini or swapping black beans for pinto beans. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat as needed.