With Mexican shredded chicken, rice, and your favorite toppings these Chicken Burrito Bowls are an easy dinner or lunch to pull together any day of the week. Perfect for meal prep!
Looking for more easy chicken recipes? We’ve got you. Check out our chicken alfredo, chicken tetrazzini, and baked chicken breast.
Easy Slow Cooker Burrito Bowls
When it comes to busy weeknights, these Chicken Burrito Bowls are another lifesaver meal. They are so easy to throw together and the hardest part is just remembering to put the chicken in the crockpot.
These burrito bowls start with Mexican chicken thighs cooked in the slow cooker – the same as my queso chicken, just without the queso. Once they’re cooked and shredded, they’re added to bowls of rice and topped with any variety of toppings. I like to set up a toppings bar so everyone gets exactly what they want. I usually serve with the basics like lettuce, shredded cheese (of course!), tomatoes or pico de gallo, guacamole, and sour cream. A squeeze of fresh lime brings it all together!
Ingredients Needed
These burrito bowls consist of Mexican chicken thighs prepared in the slow cooker, white rice, and your favorite burrito toppings.
(Scroll below to the printable recipe card for details and measurements.)
- Chicken thighs – Boneless, skinless thighs with any excess fat removed.
- Taco seasoning – Use our homemade taco seasoning or buy a packet from the store.
- Salsa – You can use hot, medium, or mild according to your preference. A can of ROTEL works too.
- Cooked white rice – If plain white rice sounds boring, try our cilantro lime rice. So good!
- Black beans – Canned beans are fine. Drain and rinse them first.
- Iceberg lettuce – We love the light crunch of iceberg lettuce for these bowls, but romaine is good also.
- Shredded cheese – Mexican blend, cheddar, or pepperjack are all delicious.
- Tomato – We love tomato on our tacos and in burritos for flavor and color.
- Guacamole – I highly recommend homemade guacamole as it tastes so much better.
- Sour cream – For topping the burrito bowl.
- Lime – Cut into wedges for serving.
How to Make Chicken Burrito Bowls
This Mexican chicken recipe is quick and easy! From there, just assemble the burrito bowls and enjoy. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)
- Cook the chicken. Add the chicken, taco seasoning, and salsa to a slow cooker. Cover and set on low for 4 to 6 hours. Check for an internal temperature of 165 degrees. Shred the chicken into bite-sized pieces.
- Assemble the burrito bowls. Place cooked rice into a bowl. Add the chicken mixture. Then top with any desired toppings. Serve with a lime wedge and enjoy!
Topping Ideas
Just like any burrito or taco, the topping possibilities for these slow cooker chicken burrito bowls are endless. In addition to the few listed above, other topping possibilities include:
- Queso fresco
- Pico de gallo instead of diced tomatoes
- Pickled red onions for a subtle sweet and tangy flavor
- Chopped or sliced jalapenos for an extra kick
- Sweet corn kernels
- Chopped cilantro
Tips & Variations
There are many ways to switch up and customize this burrito bowl recipe! Here are just a few.
- Can I use chicken breasts instead of thighs? Since dark meat is more moist and flavorful, we prefer chicken thighs. Chicken breasts will work as well, though they don’t usually need to cook as long so start checking on them sooner.
- Don’t overcook the chicken. Every slow cooker cooks differently so yours may take more or less time for the chicken. Mine takes about 4 hours. Keep an eye on the chicken and remove it from heat when it hits 165F internal temperature, to avoid drying it out.
- No crockpot? No problem. Try using a roasting pan and cook the chicken in a 250 degree F oven for 3-4 hours, or until an internal temperature of 165 degrees is reached.
- Try this with queso chicken. Slow cooker queso chicken is a twist on this shredded Mexican chicken recipe, which simply adds some queso sauce to the chicken when it finishes cooking. It adds a nice creamy, cheesy flavor!
- Adjust the toppings to your preference. The toppings and amounts are just suggestions – feel free to add more or less as you desire!
How to Store Leftovers
- How to store leftover shredded chicken. Leftover shredded Mexican chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can either store it separately to reheat in the microwave or, for meal prep, assemble a burrito bowl to enjoy cold for lunch. Some toppings, like guacamole, are best added just before enjoying.
- Can I freeze shredded Mexican chicken? Yes. Allow to cool completely then transfer to a freezer-safe ziploc bag. Freeze for up to 2 months and thaw in the fridge overnight.
More Mexican-Inspired Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken Burrito Bowl
Ingredients
- 2 pounds boneless skinless chicken thighs , excess fat removed
- 1 ounce taco seasoning (homemade or store-bought 1 ounce packet)
- 1/2 cup salsa
- 4 cups cooked white rice
- 1 cup black beans , drained and rinsed
- 2 cups shredded iceberg lettuce
- 1 cup shredded Mexican cheese
- 1 tomato , diced
- 1/2 cup guacamole
- 1/4 cup sour cream
- 1 lime , cut into wedges, for serving
Instructions
- Coat a 6-quart slow cooker with nonstick cooking spray. Add the chicken and sprinkle the taco seasoning and salsa over the top.
- Cover and cook for 4-6 hours on the low setting. (Mine is usually done at 4 hours, but it could take longer. Check for an internal temperature of 165 degrees. You don't want to over-cook the chicken or it will be dry.)
- Remove lid. Using two forks, shred the chicken into bite-size pieces.
- Evenly divide the rice into 6 bowls. On top of the rice, evenly divide the chicken mixture.
- Top the chicken with beans, lettuce, cheese, tomato, guacamole, and sour cream.
- Served with some lime wedges and enjoy.
I made this recipe with chicken taco seasoning, a jar of Cantina Laredo chunky salsa and made guacamole and served it in jalapeno tortillas I baked in the oven to make tortilla bowls, it was fabulous! My husband wanted seconds! Great recipe highly recommend it, was easy to make, will definitely keep this one in the dinner rotation!