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There’s something so satisfying about building a burrito bowl — hearty, colorful, and packed with flavor. Even better when the crockpot does most of the work. This Crockpot Chicken Burrito Bowl is a full meal in one pot, loaded with juicy shredded chicken, tender rice, sweet corn, black beans, melty cheese, and bold southwest flavors.
After a few tries, this version nailed it — the rice perfectly tender, the chicken deeply seasoned, and the mix of textures made it a regular favorite in the rotation.
If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
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Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 cup uncooked long grain white rice (rinsed)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 2 1/2 cups low-sodium chicken broth
- 1 packet taco seasoning (or 2 tablespoons homemade mix)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Juice of 1 lime
Optional Ingredients:
- 1 small red bell pepper, diced
- 1/2 cup salsa or enchilada sauce (for added sauciness)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado or guacamole (for topping)
- Sour cream (for topping)
Instructions:
- Layer in Crockpot:
Add the uncooked rice to the bottom of the slow cooker. Top with chicken, black beans, corn, diced tomatoes (with juices), chicken broth, taco seasoning, cumin, chili powder, and paprika. Stir gently to distribute the rice and seasonings, then season lightly with salt and pepper. - Cook:
Cover and cook on low for 4–5 hours, or high for 2.5–3.5 hours. Avoid opening the lid too often to ensure the rice cooks evenly. - Shred Chicken:
Once chicken is fully cooked, remove and shred with two forks. Return shredded chicken to the pot and stir to combine. - Add Cheese & Lime:
Stir in the shredded cheese and lime juice. Let everything sit for 5–10 minutes on warm to allow the cheese to melt and the mixture to thicken slightly. - Serve:
Spoon into bowls and top with avocado, sour cream, or your favorite burrito bowl fixings.
Notes:
- Serves 6–8
- Rinsing the rice helps keep it from clumping. If your slow cooker runs hot, check the rice a bit early to avoid overcooking.
- For a spicier bowl, stir in jalapeños or use spicy diced tomatoes.
Crockpot Chicken Burrito Bowl
There’s something so satisfying about building a burrito bowl — hearty, colorful, and packed with flavor.
Even better when the crockpot does most of the work. This Crockpot Chicken Burrito Bowl is a full meal in one pot, loaded with juicy shredded chicken, tender rice, sweet corn, black beans, melty cheese, and bold southwest flavors.
After a few tries, this version nailed it — the rice perfectly tender, the chicken deeply seasoned, and the mix of textures made it a regular favorite in the rotation.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 cup uncooked long grain white rice (rinsed)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 2 1/2 cups low-sodium chicken broth
- 1 packet taco seasoning (or 2 tablespoons homemade mix)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Juice of 1 lime
- Optional Ingredients:
- 1 small red bell pepper, diced
- 1/2 cup salsa or enchilada sauce (for added sauciness)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado or guacamole (for topping)
- Sour cream (for topping)
Instructions
Layer in Crockpot:
Add the uncooked rice to the bottom of the slow cooker. Top with chicken, black beans, corn, diced tomatoes (with juices), chicken broth, taco seasoning, cumin, chili powder, and paprika. Stir gently to distribute the rice and seasonings, then season lightly with salt and pepper.
Cook:
Cover and cook on low for 4–5 hours, or high for 2.5–3.5 hours. Avoid opening the lid too often to ensure the rice cooks evenly.
Shred Chicken:
Once chicken is fully cooked, remove and shred with two forks. Return shredded chicken to the pot and stir to combine.
Add Cheese & Lime:
Stir in the shredded cheese and lime juice. Let everything sit for 5–10 minutes on warm to allow the cheese to melt and the mixture to thicken slightly.
Serve:
Spoon into bowls and top with avocado, sour cream, or your favorite burrito bowl fixings.
Notes
Serves 6–8
Rinsing the rice helps keep it from clumping. If your slow cooker runs hot, check the rice a bit early to avoid overcooking.
For a spicier bowl, stir in jalapeños or use spicy diced tomatoes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 866Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 237mgSodium: 1874mgCarbohydrates: 49gFiber: 11gSugar: 6gProtein: 84g
Wrapping Up Crockpot Chicken Burrito Bowl
This Crockpot Chicken Burrito Bowl brings all the elements of your favorite burrito together — tender chicken, seasoned rice, beans, corn, cheese — all simmered low and slow for unbeatable flavor and ease.
It’s a one-pot wonder perfect for busy days or meal prepping for the week. Just top and enjoy!
