This slow cooker chicken burrito bowl features tender shredded chicken infused with bold taco spices, zesty salsa, hearty black beans, and sweet corn. Vibrant red bell pepper and onion add crunch and extra flavor to the mix. Perfectly balanced with a hint of warmth, this bowl offers a delicious meal.
I love this Slow Cooker Chicken Burrito Bowl recipe because it takes only 5 minutes to prep and then my slow cooker does most of the work. I use 2 lbs boneless, skinless chicken breasts that turn super tender after a few hours; plus, the taco seasoning and 16 oz jar of salsa add a robust flavor without any extra fuss.
I also add 1 cup low sodium chicken broth for extra moistness and a natural boost of protein, along with a can of black beans and 1 cup frozen corn kernels to amp up the fiber and vitamins in this healthy crockpot dish. Sometimes I mix in 1 diced red bell pepper and 1 chopped small red onion for a bit more crunch and flavor.
This recipe is one of my favorite all in one crockpot chicken burrito bowl recipes out there, and its nutritional value really makes it stand out among other chicken slow cooker recipes.
Why I Like this Recipe
I like this recipe because it makes dinner super easy and I only have to spend about 5 minutes prepping it which totally fits my busy schedule.
I also love that the slow cooker does most of the work so that all the flavors really get time to mingle and become really rich without me standing over the stove the whole time.
Another reason i love it is because i can add extra stuff like red bell pepper and onions if i want a bit more crunch and flavor which makes it even more interesting and healthy.
Lastly i find it fun and versatile since i can enjoy it over rice or with a tortilla and sometimes even mix in some extra seasonings to suit my taste.
Ingredients
- Tender chicken breasts are lean protein that creates a hearty, filling base for burrito bowls.
- Taco seasoning, a blend of spices, adds bold flavor and heat to every bite.
- Zesty salsa, rich in tangy tomato goodness, brightens the dish with a mild, fresh kick.
- Black beans offer fiber and protein, giving a creamy texture and extra nutrition.
- Frozen corn adds sweet crunch and subtle natural sweetness, enriching every spoonful.
- Red bell pepper offers a crisp texture, extra vitamins, and a slight, refreshing bite.
- Chicken broth adds moisture and balances flavors softly without overpowering the dish.
- Red onion provides mild sharpness and vibrant color that lifts the overall meal profile.
Ingredient Quantities
- 2 lbs boneless, skinless chicken breasts (about 3 large breasts works great)
- 1 package taco seasoning (1 oz, use your favorite mix)
- 16 oz jar of salsa (mild or medium, whichever you like)
- 1 cup low sodium chicken broth (if you want more sauce, use up to 1 1/2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels (don’t thaw them before addin’)
- 1 diced red bell pepper (optional for extra crunch)
- 1 small red onion, chopped (also optional if you like a bit more flavor)
How to Make this
1. Place all the chicken breasts in the bottom of your slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour in the salsa and chicken broth (if you want more sauce, you can use up to 1 1/2 cups of broth).
4. Add the drained black beans and frozen corn kernels.
5. If you like extra crunch and flavor, toss in the diced red bell pepper and chopped red onion.
6. Give everything a gentle stir to make sure the flavors mix in a bit.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
8. Once cooked, remove the chicken and shred it with two forks, then put it back into the mix.
9. Stir the shredded chicken into the rest of the ingredients so that it’s all nicely combined.
10. Taste and adjust any seasonings if needed, then serve hot over rice or with your favorite tortilla – enjoy!
Equipment Needed
1. Slow cooker that can hold all ingredients
2. Chef knife for dicing the red bell pepper and chopping the onion
3. Cutting board to prep the veggies
4. Measuring cups and spoons to get the right amounts of salsa and broth
5. Stirring spoon to mix everything gently
6. Colander or strainer for rinsing and draining the black beans
7. Two forks for shredding the chicken after it cooks
FAQ
Slow Cooker Chicken Burrito Bowls Will Quickly Become A Favorite Recipe Substitutions and Variations
- If you dont have chicken breasts, try using boneless, skinless chicken thighs; they tend to be juicier and work great.
- Instead of a store-bought taco seasoning packet, mix your own with chili powder, cumin, garlic powder, oregano, salt, and pepper.
- If salsa isn’t available, you can use a diced tomato mix with a squeeze of lime and a sprinkle of chopped cilantro for a fresh kick.
- No chicken broth on hand? Use vegetable broth or water mixed with a bouillon cube as a solid alternative.
- If you dont have black beans, pinto beans or even cannellini beans can work, giving the dish a different but still tasty twist.
Pro Tips
1. Try browning the chicken in a pan for a few minutes before puttin it in the slow cooker so you get extra flavor locked in.
2. If you like it a bit spicier, toss in a chopped jalapeno or a pinch of cayenne pepper along with the salsa.
3. After shreddin the chicken, stir everything really well so the dish is all mixed up and every bite gets a good amount of sauce.
4. For a fresh kick at the end, squeeze a little lime juice over the top and if youre feelin fancy, add some chopped cilantro.
Slow Cooker Chicken Burrito Bowls Will Quickly Become A Favorite Recipe
My favorite Slow Cooker Chicken Burrito Bowls Will Quickly Become A Favorite Recipe
Equipment Needed:
1. Slow cooker that can hold all ingredients
2. Chef knife for dicing the red bell pepper and chopping the onion
3. Cutting board to prep the veggies
4. Measuring cups and spoons to get the right amounts of salsa and broth
5. Stirring spoon to mix everything gently
6. Colander or strainer for rinsing and draining the black beans
7. Two forks for shredding the chicken after it cooks
Ingredients:
- 2 lbs boneless, skinless chicken breasts (about 3 large breasts works great)
- 1 package taco seasoning (1 oz, use your favorite mix)
- 16 oz jar of salsa (mild or medium, whichever you like)
- 1 cup low sodium chicken broth (if you want more sauce, use up to 1 1/2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels (don’t thaw them before addin’)
- 1 diced red bell pepper (optional for extra crunch)
- 1 small red onion, chopped (also optional if you like a bit more flavor)
Instructions:
1. Place all the chicken breasts in the bottom of your slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour in the salsa and chicken broth (if you want more sauce, you can use up to 1 1/2 cups of broth).
4. Add the drained black beans and frozen corn kernels.
5. If you like extra crunch and flavor, toss in the diced red bell pepper and chopped red onion.
6. Give everything a gentle stir to make sure the flavors mix in a bit.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
8. Once cooked, remove the chicken and shred it with two forks, then put it back into the mix.
9. Stir the shredded chicken into the rest of the ingredients so that it’s all nicely combined.
10. Taste and adjust any seasonings if needed, then serve hot over rice or with your favorite tortilla – enjoy!
