Easy Crockpot Chicken Burrito Bowl

There’s something about a Chicken Burrito Bowl that just warms the heart and the soul, wouldn’t you agree? Picture this: It’s a Sunday afternoon, the sun is shining, and the air is filled with tantalizing aromas of spices and fresh ingredients simmering together. Years ago, a friend introduced me to this dish during a casual get-together, and I was hooked instantly. It’s not just about flavors; it’s about the memories created around the dinner table. Today, I’m eager to share my twist on this delightful bowl that can easily become the star of your weeknight dinners.

Why you’ll love this recipe

Now, why should you whip this up tonight? First off, let’s talk about the flavor explosion—bold and zesty salsa dancing with tender chicken, fluffy rice or quinoa, and crunchy toppings that add more than just a pop of color. This recipe is more than just a meal; it transforms dinner into an experience. It’s a feast, and you can make it all in one pot—what could be easier?

But the best part? This Chicken Burrito Bowl is incredibly customizable. Whether you’re a meat-lover, vegetarian, or somewhere in between, there’s room for everyone here. Plus, it’s healthy! With lean protein from chicken and loads of veggies from the beans and corn, it’s a wholesome dinner that makes you feel good and nourished. And let’s not forget the avocados—because life is better with avocado!

Gather these ingredients

You’re going to need:

• 2 pounds boneless, skinless chicken breasts: Tender and juicy, these are the stars of your bowl. You can trade them for turkey or go meatless with jackfruit for a plant-based option.
• 1 cup salsa: Choose your favorite kind—mild, medium, or spicy. This is going to create that magic sauce that seeps into every inch of your chicken.
• 1 can black beans, rinsed and drained: They add that rich, earthy flavor. Canned are fine, but if you have dried beans, go for it; just soak and cook them first!
• 1 cup corn, canned or frozen: Sweet and crunchy, corn elevates this dish. Feel free to swap in other veggies you’ve got lying around, like bell peppers.
• 1 avocado, diced: Creamy and luscious, it’s a must. If avocados are out of season, think about using a dollop of Greek yogurt instead.
• 1/4 cup cilantro, chopped: Fresh herbs brighten the whole dish. Parsley works in a pinch if cilantro isn’t your jam.
• Juice of 1 lime: This zesty squeeze ties everything together with a brilliant punch of acidity.
• Salt and pepper, to taste: Don’t skip this part. A little seasoning goes a long way in bringing out the dish’s flavors.
• Cooked rice or quinoa, for serving: This is what will soak up that delicious sauce and make it a meal. Brown rice adds even more nuttiness, while cauliflower rice is perfect for a low-carb twist.

Preparing Chicken Burrito Bowl

Alright, let’s dive into the cooking magic!

1. Layer the chicken: Place those lovely chicken breasts right in your crockpot, like a cozy little nest.
2. Salsa magic: Pour that beautiful salsa over the chicken, covering every surface. This is where the flavor journey begins.
3. In go the beans and corn: Toss in the black beans and corn. Mix ’em in gently—this isn’t a mad scientist experiment; we’re looking for harmony here.
4. Cook it slow: Set your crockpot on low for 6-8 hours or high for 3-4 hours. Just walk away and let the magic happen. The aroma will start to pull everyone into the kitchen—trust me on this!
5. Shred and mix: Once the chicken is cooked through, use two forks to shred it. Combine it all together. You’re creating a beautiful melody of flavors!
6. Serve it up: Scoop the chicken mixture over a bed of rice or quinoa. Finish with the dazzling toppings: diced avocado, fresh cilantro, a squeeze of lime, and sprinkle of salt and pepper. Voila!

Best way to enjoy it

Now, let’s talk about how to make your beautiful creation pop on the plate. You want to build those layers, right? Start with the fluffy rice or quinoa as your base, like a soft cloud. Next, pile on the chicken mixture, letting it generously spill over the rice. Don’t forget those creamy avocado slices—arranging them prettily on top can turn your bowl into a work of art. Finally, a drizzle of lime juice and a sprinkle of cilantro gives it a vibrant finish. Pair it with a cold margarita or a refreshing iced tea, and you’re in for a treat!

Storage and reheating tips

Got leftovers? Fantastic! This dish keeps surprisingly well in the fridge for about 3-4 days. Just pack those layers into an airtight container. If you ever find yourself with leftover rice or quinoa, store them separately to avoid sogginess. When it comes to reheating, the microwave is your friend, but a quick stir in a skillet works wonders too—keeping everything nice and fresh. Feeling ambitious? These burrito bowls can be frozen for future easy meals. Just let them cool fully before freezing and enjoy them within a month.

Pro chef tips

• Season as you go: A pinch of salt added in stages makes a world of difference. Always taste—trust your palette!
• Herb swap: Try using fresh basil or even dill if you’re craving a twist.
• Add heat: If you like things spicy, consider tossing in some diced jalapeños or a sprinkle of crushed red pepper.

Creative Twists

The beauty of this dish is in its flexibility! Swap out the chicken for grilled shrimp or sautéed vegetables. Want a Mediterranean flair? Opt for feta cheese and olives instead of avocado and black beans. Craving something spicy? Experiment with chipotle salsa or slivers of jalapeños. The world is your oyster!

Ingredients list

• 2 pounds boneless, skinless chicken breasts
• 1 cup salsa
• 1 can black beans, rinsed and drained
• 1 cup corn, canned or frozen
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving

Directions to follow

1. Place chicken breasts in the crockpot.
2. Pour salsa over chicken.
3. Add black beans and corn.
4. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
5. Shred the chicken with two forks and mix everything together.
6. Serve over cooked rice or quinoa, topped with diced avocado, chopped cilantro, lime juice, and salt and pepper to taste.

Your questions answered

• What’s the prep time? About 10 minutes of easy assembly—an absolute steal!
• Can I use frozen chicken? Absolutely! Just adjust the cooking time slightly longer.
• Is this dish gluten-free? You bet! It’s naturally gluten-free and healthy.
• Can I make it in advance? Definitely! It keeps well—prepare in advance for easy weeknight meals.
• What else can I serve it with? Think tortilla chips for crunch or a mixed greens salad for freshness!

With a sprinkle of love and a dash of creativity, this Chicken Burrito Bowl can easily become a cherished favorite in your household. Seriously, give it a whirl! Not only will you enjoy the deliciousness, but your friends and family will have all the reasons to gather around the table. Now, go forth and make magic happen in your kitchen!

Print Recipe

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Easy Crockpot Chicken Burrito Bowl

Cooking Method: Slow Cooker Recipes Courses: Dinner, Lunch, Main Course Recipe Keys: E Easy Gluten Free H Healthy High Protein W Weeknight

Difficulty: Beginner Prep Time Cook Time Rest Time 37 mins Total Time 16 hrs 37 mins

Cooking Temp: low  C Servings: 6 Estimated Cost: $ 15 Calories: 600

Best Season: Suitable throughout the year

Description

This Chicken Burrito Bowl is a flavorful and wholesome dish filled with tender chicken, zesty salsa, and fresh toppings, perfect for any weeknight dinner.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 pounds boneless, skinless chicken breasts (Can substitute with turkey or meatless option.)
• 1 cup salsa (Choose a preferred spice level.)
• 1 can black beans, rinsed and drained (Canned or pre-cooked dried beans works.)
• 1 cup corn, canned or frozen (Can substitute with other veggies.)
• 1 avocado, diced (Substitute with Greek yogurt if out of season.)
• ¹⁄₄ cup cilantro, chopped (Parsley can be used as a substitute.)
• 1 Juice of lime (Adds brightness to the dish.)
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving (Brown rice for nuttiness, or cauliflower rice for low-carb.)

Instructions

Cooking Process

1. Layer the chicken

   Place chicken breasts in the crockpot.
   Mark as complete

2. Add salsa

   Pour salsa over chicken, covering it completely.
   Mark as complete

3. Add beans and corn

   Toss in black beans and corn, mixing gently.
   Mark as complete

4. Cook

   Set on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
   Mark as complete

5. Shred the chicken

   Use two forks to shred the chicken and mix everything together.
   Mark as complete

6. Serve

   Scoop the mixture over a bed of rice or quinoa and top with avocado, cilantro, lime juice, and seasoning.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 1g5%

Cholesterol 80mg27%

Sodium 400mg17%

Potassium 800mg23%

Total Carbohydrate 60g20%

Dietary Fiber 12g48%

Sugars 5g

Protein 45g90%

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Vitamin A 800 IU

Vitamin C 20 mg

Calcium 80 mg

Iron 3 mg

Vitamin K 20 mcg

Thiamin 0.4 mg

Riboflavin 0.2 mg

Niacin 12 mg

Vitamin B6 0.6 mg

Folate 120 mcg

Vitamin B12 2 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Magnesium 60 mg

Zinc 3 mg

Selenium 30 mcg

Copper 0.5 mg

Manganese 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken Burrito Bowl, one-pot meal, customizable dinner, healthy recipe