Slow Cooker Chicken Burrito Bowl
I’ve been making this slow cooker chicken burrito bowl for busy weeknights for years — it’s effortless, feeds a crowd, and tastes like a restaurant bowl without the fuss. Tender shredded chicken slow-cooked in salsa becomes the saucy, flavorful protein you pile over fluffy rice with black beans, creamy avocado, cilantro, and melty cheese. If you want a hands-off dinner that’s customizable and meal-prep friendly, this is a go-to.
I like to batch-cook the chicken on Sunday and assemble bowls during the week. If you prefer a different slow-cooker flavor profile, compare techniques with this slow-cooker chicken and rice recipe to see how timing and liquid affect texture: slow-cooker chicken and rice.
Why you’ll love this dish
This burrito bowl is the kind of recipe that solves multiple problems at once: it’s simple, economical, and crowd-pleasing. The slow cooker does the heavy lifting — you get shreddable, juicy chicken with minimal hands-on time. It’s perfect for:
- Weeknight dinners when you want something ready when everyone is hungry.
- Meal prep: the components store well and reheat cleanly.
- Serving picky eaters — you can build bowls to individual tastes.
- Feeding a small party or packing lunches for the week.
“Comforting, portable, and utterly forgiving — the chicken stays juicy and the salsa gives everything an instant flavor boost.” — a quick review from my dinner table.
If you’re curious how different slow-cooked preparations change textures and flavors, you might also enjoy this slow-cooker chicken cacciatore recipe for inspiration: slow-cooker chicken cacciatore.
The cooking process explained
Before you open the slow cooker or measure rice, here’s the simple flow so you know what to expect:
- Add chicken and salsa to the slow cooker and cook until the chicken is tender.
- Shred the chicken in the pot and stir it into the salsa for saucy bites.
- Cook rice separately (or use another grain) and warm the beans.
- Build bowls with rice, shredded chicken, beans, avocado, cilantro, and cheese.
- Finish with a cilantro lime vinaigrette for brightness.
This overview helps you coordinate timing: start the rice toward the end of the slow-cook time and prep toppings while the chicken rests for a few minutes after shredding.
What you’ll need
Key ingredients
- 1 lb chicken breasts (about 2 medium breasts)
- 1 cup salsa (use your favorite: mild, asada, or roasted tomato)
- 1 cup rice (white, brown, or a grain blend)
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 can black beans, rinsed and drained (15 oz)
- 1/4 cup cilantro lime vinaigrette (store-bought or homemade)
Ingredient notes and swaps:
- Chicken thighs: swap for boneless skinless thighs if you prefer richer flavor (see tips).
- Salsa: chunkier salsas give more texture; smoother salsas make a saucier shred.
- Rice alternatives: quinoa or cauliflower rice for low-carb bowls.
- Vinaigrette: use lime juice plus olive oil if you don’t have a bottled dressing.
Directions to follow
- Put the chicken breasts in the slow cooker and pour the cup of salsa over them so they’re nicely coated.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a cutting board or shred it directly in the cooker with two forks. Mix the shredded chicken into the salsa so it soaks up flavor.
- While the chicken finishes, cook 1 cup of rice according to package instructions (or use a rice cooker). If using brown rice, allow the longer cooking time.
- Warm and drain the black beans, or heat them gently with a pinch of cumin for extra flavor.
- Assemble bowls: a base of rice, a generous scoop of shredded chicken, a spoonful of black beans, diced avocado, chopped cilantro, and shredded cheese.
- Drizzle each bowl with about 1–2 tablespoons of cilantro lime vinaigrette right before serving.
If you’d like a printable or alternative slow-cooker method with different seasoning ratios, check a similar cacciatore-style approach here: slow-cooker chicken cacciatore.
Best ways to enjoy it
How to plate and pair
- For a classic bowl: rice, chicken, beans, avocado, cilantro, and cheese arranged in neat sections so everyone can mix as they like.
- Family-style: set bowls of toppings (salsa, sour cream, pickled onions, jalapeños) and let people customize.
- Sides: tortilla chips, a simple green salad, or corn on the cob. A cold beer or sparkling lime water pairs nicely.
- Make tacos: warm tortillas and spoon the chicken and toppings inside for handheld bowls.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerator: Store chicken, rice, and beans in separate airtight containers for up to 4 days. Mixing them shortens storage life slightly.
- Freezing: Shredded chicken in its salsa freezes well for up to 3 months. Defrost in the refrigerator overnight before reheating. Rice can be frozen but may change texture.
- Reheating: Reheat chicken on the stove over low heat with a splash of water or broth to prevent drying, or microwave covered in 30-second bursts. Reheat rice with a sprinkle of water and cover to steam.
- Food safety: Cool leftovers within 2 hours and reheat to 165°F before serving.
Helpful cooking tips
- Use thicker salsa for less watery shredded chicken; if your salsa is very thin, drain a little before cooking.
- If using frozen chicken breasts, add 30–60 minutes to the cook time on low and ensure the internal temperature reaches 165°F.
- For extra flavor, add a teaspoon each of chili powder and cumin to the salsa before cooking.
- Shred with two forks while the chicken is still warm — it pulls apart much more easily.
- To keep avocado from browning, toss the diced avocado with a squeeze of lime if you’re not serving immediately.
- Want a creamier bowl? Stir a spoonful of Greek yogurt or sour cream into the chicken before serving.
For additional hands-off meal ideas that use similar slow-cooker timing and technique, try this chicken pot pie slow-cooker variation: slow-cooker chicken pot pie.
Creative twists
Different ways to try it
- BBQ variation: swap salsa for 1 cup of your favorite BBQ sauce plus a splash of lime. Top with pickled red onion.
- Southwestern: add corn kernels and a dash of smoked paprika; swap cheese for cotija.
- Vegetarian bowl: use pulled jackfruit or seasoned roasted cauliflower instead of chicken, and make vegan cheese and vinaigrette swaps.
- Meal-prep layering: in containers, place rice at the bottom, chicken next, and raw toppings (like avocado) in a small separate cup to preserve texture.
Your questions answered
Q: How long does this take from start to finish?
A: Hands-on time is about 10–15 minutes (loading the slow cooker, cooking rice, prepping toppings). Total time depends on the slow-cooker setting: 3–4 hours on high or 6–8 hours on low.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and add richness. Reduce high-heat time slightly if thighs are smaller, and verify the internal temp is 165°F.
Q: Can I make this gluten-free or dairy-free?
A: Absolutely. Use gluten-free salsa and rice, skip the cheese or use a dairy-free alternative, and confirm your vinaigrette is gluten-free.
Q: How do I keep the rice from getting mushy when reheating?
A: Store rice separately. Reheat with a splash of water and cover so the rice steams rather than stews. Microwave covered in 30–60 second intervals works well.
Q: Is it safe to put raw chicken directly into the slow cooker with salsa?
A: Yes. Slow cookers are designed for direct cooking from raw. Ensure the chicken reaches 165°F and cook for the recommended times to destroy harmful bacteria.
Conclusion
This slow cooker chicken burrito bowl is the kind of reliable, flavor-forward recipe that makes weeknights easier and meal prep more enjoyable. For another take on this idea and different seasoning inspiration, check out this full recipe roundup: Slow Cooker Chicken Burrito Bowl (Joyous Apron). If you want step-by-step photos or an alternative healthy version, this write-up offers useful variations: Slow Cooker Chicken Burrito Bowl Recipe (The Kitchn).
Slow Cooker Chicken Burrito Bowl
Ingredients
For the Chicken
- 1 lb chicken breasts (about 2 medium breasts) Can substitute with boneless skinless thighs for a richer flavor.
- 1 cup salsa Use your favorite: mild, asada, or roasted tomato.
For the Bowls
- 1 cup rice (white, brown, or grain blend) Quinoa or cauliflower rice can be used for low-carb options.
- 1 unit avocado, diced Toss with lime juice to prevent browning if preparing in advance.
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can black beans, rinsed and drained (15 oz) Warm with a pinch of cumin for extra flavor.
- 1/4 cup cilantro lime vinaigrette Store-bought or homemade. Lime juice plus olive oil can be a substitute.
Instructions
Preparation
- Put the chicken breasts in the slow cooker and pour the cup of salsa over them so they’re nicely coated.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a cutting board or shred it directly in the cooker with two forks. Mix the shredded chicken into the salsa to soak up flavor.
- Cook 1 cup of rice according to package instructions. If using brown rice, allow for the longer cooking time.
- Warm and drain the black beans, or heat them gently with a pinch of cumin for extra flavor.
Assembly
- Assemble bowls with rice, shredded chicken, beans, diced avocado, chopped cilantro, and shredded cheese.
- Drizzle each bowl with about 1–2 tablespoons of cilantro lime vinaigrette right before serving.
