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This slow cooker chicken burrito bowl has become my weeknight dinner savior when I need a satisfying meal without the fuss. The combination of tender shredded chicken, flavorful rice, and hearty beans creates a delicious one-pot wonder that practically makes itself.
I first made this recipe when I had a particularly chaotic week ahead and needed something that would feed my family for multiple nights. The incredible aroma that filled the house had everyone asking when dinner would be ready and it has since become our most requested comfort food.
Ingredients
Step-by-Step Instructions
Smoked paprika is definitely my secret ingredient in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one time. The subtle smokiness it adds reminds me of meals I enjoyed at my favorite Mexican restaurant during college and now my family can always tell when I try to substitute regular paprika.
Make Ahead and Storage
Smart Substitutions
Serving Suggestions
Cultural Context
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work just as well and often add extra flavor and tenderness.
- → How can I make this dish spicier?
Add ½ teaspoon cayenne pepper, diced jalapeño, or hot salsa to give it an extra kick.
- → Can I use pre-cooked rice instead?
Yes, you can mix in microwaveable or pre-cooked rice at the end for a quicker option.
- → How do I store leftovers?
Store the leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- → What toppings work best for this dish?
Try shredded cheese, sour cream, fresh cilantro, diced tomatoes, or sliced avocado for a delicious finish.
- → Can I cook this on high heat the whole time?
Yes, you can cook it on high heat for 3-4 hours instead of low heat for 6-7 hours.
Slow Cooker Chicken Bowl
A hearty chicken bowl with rice, beans, and toppings cooked to perfection in your slow cooker.
What You’ll Need to Make This
→ For the Chicken
→ For the Rice
→ Optional Toppings
How to Prepare
Add chicken breasts to the bottom of the slow cooker. Pour in black beans, corn, diced tomatoes, salsa, and chicken broth. Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the top. Squeeze in lime juice. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.
Remove the chicken from the slow cooker and shred with two forks. Stir in uncooked rice, then add the shredded chicken back into the slow cooker. Cover and cook on HIGH for 30-40 minutes, or until the rice is tender. Check occasionally and stir to prevent sticking.
Scoop into bowls and top with your favorite toppings like cheese, avocado, sour cream, and fresh cilantro. Enjoy!
Extra Tips
- To add more spice, include ½ teaspoon cayenne pepper or a diced jalapeño.
- For a shortcut, use microwaveable rice instead of cooking it in the slow cooker.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Tools Required
- Slow cooker
- Forks for shredding chicken
- Mixing spoon
- Bowls for serving
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Dairy (if using cheese or sour cream)
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 398
- Fat Content: 8.6 grams
- Carbohydrate Content: 55.3 grams
- Protein Content: 24.2 grams