Chicken Burrito Bowls (Slow Cooker)

Slow Cooker Chicken Burrito Bowls

  • Servings: 8 to 10
  • Difficulty: easy
  • Print


4 split chicken breasts, or about 2 pounds chicken breastsIMG_4857
1 (26.46 oz) box of chopped tomatoes (I like Pomi because they taste great/are Italian, and there is one ingredient: tomatoes!) 
1 tablespoon chili powder
1 1/2 teaspoon cumin
2 teaspoons salt
1 (15 oz) can black beans, drained and rinsed (I prefer organic beans)
1 cup brown rice
Optional: shredded lettuce, chopped tomatoes, shredded cheese, sour cream, guacamole, salsa




  1. Place chicken breasts into large (6 quart) slow cooker. (Split chicken breasts provide more flavor and liquid than boneless; you may need to add a small amount of chicken broth if you use boneless.) Pour tomatoes, spices and beans over chicken. Cook on low 3 to 4 hours.
  2.  Add brown rice, stir and cook another 3 hours on low, or until chicken and rice is done. (If you won’t be home until mealtime, cook rice separately and then add to chicken mixture before serving.)
  3. Remove chicken from slow cooker and remove meat; discard bones. Return meat to slow cooker and stir.

Serve meat mixture in a bowl over shredded lettuce and add desired optional toppings, including B’s homemade guacamole. These burrito bowls are great as leftovers, and freeze well.