Chicken Burrito Bowl

Posted on February 4, 2026

introduction

Welcome to a cozy, flavor-packed weeknight favorite: Chicken Burrito Bowl. This crockpot-friendly dinner gives you tender shredded chicken, beans, corn, and creamy avocado without fuss — perfect for busy evenings and meal prep.

Why You’ll Love This Chicken Burrito Bowl:

Big, bold Tex‑Mex flavor with minimal hands-on time
Easy slow-cooker method — set it and forget it
Great for meal prep: makes multiple lunches or family dinners
Customizable toppings please picky eaters and kids
Healthy, balanced bowl when served with rice or quinoa

If you love easy bowl dinners, try a slightly saucier option like the bang bang chicken bowl for a different flavor profile.

Ingredients Needed

Protein

1½–2 lb chicken breasts (about 3–4 breasts)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained

Sauce & Veg

2 cups salsa (mild or medium, your preference)
2 ripe avocados, diced
1/3 cup cilantro lime dressing (or more to taste)

Base

3 cups cooked rice or quinoa

Seasoning

Salt and pepper, to taste

Optional toppings

Shredded cheese, sour cream, chopped cilantro, lime wedges

Step-by-Step Instructions

Place chicken breasts in the crockpot and cover with salsa.
Add black beans and corn on top.
Season with salt and pepper.
Cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, shred the chicken with two forks.
Serve over rice or quinoa, topped with diced avocado and drizzled with cilantro lime dressing.
Add optional toppings as desired.

Serving Suggestions Chicken Burrito Bowl

Serve these bowls with warm corn tortillas or tortilla chips for crunch. A squeeze of lime brightens every bite. For a zippy side or another bowl-style option, consider pairing with a spicy recipe like the buffalo chicken bowls for variety at a casual dinner spread.

Tips for Success Chicken Burrito Bowl

Use frozen chicken breasts straight from the freezer for convenience, but add an extra hour on low.
Drain canned beans and corn well to avoid a watery crockpot.
For more texture, shred half the chicken and chop the rest into bite-sized pieces before serving.
Warm the rice or quinoa with a bit of lime zest for an extra fresh base.
If you plan to meal prep, store components separately (protein, grains, toppings) to keep avocados and greens fresh.
Want more fajita flavor? See this chicken fajita rice bowls idea for seasoning tweaks and veggie add-ins.

Variation (if any)

Vegetarian: Swap shredded chicken for seasoned roasted cauliflower or extra black beans and sautéed peppers.
Spicy: Add 1–2 minced jalapeños to the crockpot or use a hot salsa.
Smoky: Stir in 1 tsp smoked paprika or use a chipotle salsa for depth.

FAQs

Q: How long does this keep in the fridge?
A: Store shredded chicken and toppings separately in airtight containers for 3–4 days. Rice or quinoa will keep 3–5 days.

Q: Can I make this on the stove instead of a crockpot?
A: Yes. Simmer chicken breasts with salsa, beans, and corn in a covered pot over low heat for 25–30 minutes until cooked through, then shred.

Q: Can I freeze the cooked chicken mixture?
A: Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

Q: Is quinoa a good swap for rice?
A: Yes — quinoa adds protein and a nutty texture. Use the same serving amount as rice.

Q: How can I make this lower sodium?
A: Use low-sodium canned beans and salsa, and taste before adding extra salt.