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Slow Cooker Chicken Burrito Bowl

Slow Cooker Chicken Burrito Bowl

This Slow Cooker Chicken Burrito Bowl is an easy, flavor-packed meal that tastes like your favorite Mexican takeout — but made effortlessly at home. Tender shredded salsa chicken cooks low and slow in the crockpot, then gets piled into bowls with rice, black beans, sweet corn, creamy avocado, fresh cilantro, and a bright cilantro lime dressing. Perfect for weeknight dinners or meal prep!

Ingredients

Scale

Slow Cooker Mexican Chicken

  • 2 lbs skinless, boneless chicken breasts

  • 16 oz chunky salsa

  • ⅓ cup cilantro lime dressing (plus extra for drizzling)

  • ½ cup chicken broth

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon smoked paprika

For the Bowls

  • 4 cups cooked rice (white, brown, or cilantro lime rice)

  • 2 cups frozen sweet corn

  • 1 (16 oz) can low-sodium black beans, drained and rinsed

  • 3 small avocados, diced or sliced

  • ¼ cup chopped cilantro

  • 1 lime, cut into wedges

  • Optional: shredded cheese, sour cream, pico de gallo, hot sauce

Instructions

1. Slow cook the chicken

Add chicken breasts, salsa, dressing, chicken broth, and spices to the slow cooker.
Cover and cook on HIGH for 4 hours (or LOW for 6–7 hours).

2. Shred

Remove the lid and shred the chicken directly in the slow cooker using two forks.
Let it sit in the sauce for 10 more minutes to absorb flavor.
Taste and add salt if needed.

3. Prepare toppings

Cook rice.
Heat corn and black beans.
Chop cilantro, dice avocados, and slice lime.

4. Assemble bowls

Divide rice among bowls. Top with shredded chicken, corn, black beans, and avocado.
Garnish with cilantro and lime wedges.
Drizzle extra cilantro lime dressing over the top and serve.

Notes

  • Boost flavor: stir fresh lime juice into the rice.

  • Make it spicy: add jalapeños or chipotle powder.

  • Low-carb option: swap rice for cauliflower rice or lettuce.

  • Freezer tip: freeze shredded chicken only (not toppings).