Slow Cooker Chicken Burrito Bowl

There’s something truly magical about coming home to the mouthwatering aroma of slow cooker Mexican chicken that’s been simmering away all day. This recipe has become a weekly staple in our house because it checks all the boxes it’s incredibly easy, packed with flavor, and my kids actually cheer when they see it on the table!

I first created this recipe on a particularly hectic Tuesday when I needed dinner that could practically make itself.

Now it’s in our regular rotation because everyone gets to customize their own bowl exactly how they like it. Even my picky eater James will devour this chicken when it’s wrapped up in a burrito or piled high on a bowl of rice.

Looking for more great Mexican-inspired dishes? Check out my beef skillet enchiladas for another family-friendly dinner idea!

Why You’ll Love This Slow Cooker Mexican Chiken Recipe

Super Easy Prep: Just dump the ingredients in your slow cooker and let it do all the work while you tackle your day.

Kid-Approved Flavors: The perfect balance of savory and slightly spicy flavors that even picky eaters will enjoy.

Versatile Leftovers: Use the leftover chicken for tacos, quesadillas, or salads throughout the week.

Ingredients You Need

For the Slow Cooker Mexican Chicken

• Boneless Skinless Chicken Breast: 2-2.5 pounds creates the perfect amount for a family dinner plus some leftovers. The slow cooking method keeps the chicken breast juicy and tender.
• Chunky Salsa: 16 ounces adds instant flavor and moisture. I like to use medium heat, but you can choose mild if cooking for kids or spicy if you prefer more heat.
• Cilantro Lime Dressing: 1/3 cup adds a bright, zesty flavor that takes this dish to the next level. I use BRIANNAS brand, but you can use your favorite or make your own.
• Chicken Broth: 1/2 cup helps create more sauce and keeps the chicken moist during cooking.
• Spices: A blend of chili powder, cumin, and smoked paprika gives this dish its authentic Mexican flavor profile without being overpowering.

For the Burrito Bowls

• Cooked Rice: 4 cups serves as the base for your bowls. White rice, brown rice, or even cauliflower rice works great!
• Frozen Sweet Corn: 2 cups adds natural sweetness and a pop of color.
• Black Beans: A 16-ounce can (low sodium) adds protein and fiber.
• Avocados: 3 small avocados add creaminess that balances the spices in the chicken.
• Fresh Cilantro and Lime: For that crucial burst of freshness and acidity.

How To Make The Best Slow Cooker Mexican Chiken

1. Combine the chicken ingredients: Add chicken breasts, salsa, cilantro lime dressing, chicken broth, and spices to your slow cooker.
2. Set it and forget it: Cook on high for 4 hours until the chicken is tender and easy to shred.
3. Shred the chicken: Use two forks to pull apart the chicken. It should practically fall apart on its own! Let it sit in the juices for an additional 10 minutes to soak up more flavor.
4. Prepare the bowl components: While waiting for the chicken to finish, cook your rice and heat up the beans and corn.
5. Assemble your burrito bowls: Start with rice, top with the shredded Mexican chicken, add corn and black beans, then finish with diced avocado, fresh cilantro, and a squeeze of lime.

Tips For Perfect Slow Cooker Mexican Chiken

• Don’t lift the lid: Resist the temptation to peek during cooking! Each time you lift the slow cooker lid, you lose heat and add about 20 minutes to the cooking time.
• Quality salsa matters: Since salsa provides much of the flavor, choose one you actually enjoy eating by itself.
• Shred in the slow cooker: Shred the chicken right in the cooking liquid to keep it moist and flavorful.
• Balance is key: The rice and avocado balance out the spicy elements, creating a perfectly harmonious bowl.

Variations On Mexican Chiken Burrito Bowls

Add Quinoa Instead of Rice: For a protein-packed alternative that Sophia actually prefers to regular rice.

Make It Spicy: Add a diced jalapeño to the slow cooker or top your bowl with hot sauce for extra heat.

Try It With Pineapple: Add a cup of diced pineapple to the slow cooker for a sweet-and-savory twist that David absolutely loves.

Go Low-Carb: Use cauliflower rice instead of regular rice for a lighter option.

What to Serve With Mexican Chiken Burrito Bowls

This dish is pretty much a complete meal on its own, but if you want to round out your dinner, try adding:

• Easy Crockpot Queso for dipping tortilla chips
• A simple green salad with lime dressing
• Blackberry Basil Ricotta Pizza for an unexpected but delicious starter

Storing Your Slow Cooker Mexican Chiken

How Long Will This Chicken Last? Store the cooked chicken in an airtight container in the refrigerator for up to 4 days.

The flavors actually improve overnight as the spices have more time to blend.

Can I Freeze The Mexican Chicken? Absolutely! This slow cooker Mexican chicken freezes beautifully for up to 3 months.

Store it in freezer-safe containers or bags, then thaw overnight in the refrigerator before reheating.

Meal Prep Ideas This recipe is perfect for meal prep! Make a double batch of the chicken and portion it out with rice, beans, and corn (keep the avocado, cilantro, and lime separate until serving).

You’ll have ready-to-go meals for the whole week.

FAQs

I hope your family loves this slow cooker Mexican chicken as much as mine does! The best part is how versatile it is we use the leftovers in tacos, quesadillas, or even on top of nachos throughout the week.

If you try this recipe, I’d love to know how it turned out for you. Drop a comment below or tag me in your burrito bowl creations!

Love this recipe? Pin it on Pinterest so you can find it easily next time

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