Serve this Slow Cooker Burrito Bowls recipe! Loaded with chicken, rice, and all the Tex-Mex flair you know and love. This crockpot burrito bowl also is a fantastic meal prep recipe.
Slow Cooker Chicken Burrito Bowls
We love chicken in our home. It is so versatile and easy to cook with. I wanted to create a burrito bowl that you could whip up for any day of the week.
What Type Of Chicken To Use
Personally we prefer boneless skinless chicken breasts or I reach for chicken tenderloins. Since this is a bowl recipe bone-in Chicken isn’t going to work well.
Can I Swap Rice With Quinoa
Of course. If you want to do quinoa instead of rice go ahead, if you know how to cook quinoa in the slow cooker feel free to adjust the recipe.
Otherwise you can cook quinoa on the stove and stir in the cooked quinoa right before you plan to serve the burrito bowl.
Topping Ideas For Crockpot Burrito Bowls
- Sour cream
- Shredded cheese
- Diced tomatoes
- Guacamole or sliced avocado
- Salsa or Pico De Gallo
- Black olives
You can honestly add in whatever you want to top.
If you make this for a crowd have all the fixings out and let them pile on what they want for a taco bar.
Can I Use Ground Beef Instead
You are more than welcome to swap out the meat in this recipe. If you do a ground meat like hamburger or ground turkey, just cook it on the skillet first.
Crumble the meat then once fully cooked, transfer to your slow cooker and add in the rest of the ingredients.
Meal Prepping With Burrito Bowls
If you want to meal prep with these chicken burrito bowls go ahead. Just grab single serve containers and do single servings. Then add your favorite toppings in another container on the side. Warm up your burrito bowl and then take your fresh toppings and pile on.
I have done this for a quick grab and go lunches in the past and they reheat beautifully! You just don’t want to put cold veggies on top in the same container if you plan to heat up the rice bowl mixture.
Does This Recipe Freeze Well
Rice will change in texture and the flavor will be a little different if you freeze. I have frozen other rice dishes in the past and they don’t reheat too bad. Just make sure to store it when it is warm so condensation builds a little.
This will help when reheating to make sure the rice has moisture going back to it, instead of drying out.
Freeze for up to 2-3 months. Thaw in the fridge the night before and then reheat and enjoy.
More Slow Cooker Recipes you will love
- Crock Pot Crack Chicken
- Crock Pot Chocolate and Cherry Cake
- Slow Cooker Reeses Cake
- Crock Pot Bourbon Chicken
- 2 pounds boneless skinless chicken breast
- 15 oz can black beans
- 1 Cup Corn
- 4 oz can chopped chilies
- 10 oz can rotel tomatoes
- 2 cups cooked rice
- Taco Seasoning packet or homemade
- 8oz cheddar cheese
- Place chicken in your slow cooker
- Top with taco seasonings
- Add beans, Rotel, chilies, and corn
- Cook on high for 3-4 hours depending on the thickness of your chicken. Mine was done in 3 hours
- Remove chicken and shred
- Stir in cooked rice ( I cooked my rice in the instant pot)
- Add chicken back in and stir.
- Top with cheese
- Slow cook on high for about a half-hour or until cheese melts
Top with all your favorite toppings, sour cream, salsa, green onions.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 547mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 33g