Slow Cooker Burrito Bowls

5 Bowls425 cals

Ready to meal prep? This Slow Cooker Burrito Bowls recipe is packed with protein, complex carbs, and enough flavor to make you forget about your favorite burrito spot!

Rather than tell you how easy it is to prep, let’s just get right into it.

To make these slow cooker burrito bowls start with 2 pounds of fat trimmed chicken breast. Did you know that you can easily trim your chicken breast with some kitchen shears?

Chop your chicken breast in half once trimmed and layer those into the bottom of your slow cooker.

Next, add in 2 cans of drained & rinsed low sodium black beans, 1 24 ounce jar of salsa, 2 cups of frozen corn, 1/2 cup of water, 1 1/2 teaspoons of minced garlic, and either 1/2 packet of a low sodium taco seasoning mix (easy method) OR 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of cayenne pepper, 1 teaspoon of oregano, and some black pepper.

Give those ingredients a quick mix.

Before turning your slow cooker on, you’ll want to make sure you keep your chicken breast submerged after mixing it. Doing this will make sure everything cooks evenly.

Turn your slow cooker on either high for 4-5 hours or low for 7-8 hours.

After that time, remove the lid and shred your chicken up with two forks. It should break apart pretty easy if it’s cooked.

Your burrito bowls are here!

To eat this, I usually layer it in a bowl with 1/2 cup of rice, a serving of some cheese, a little sour cream or plain Greek yogurt, and a couple chopped up green onions on top.

These easy slow cooker burrito bowls are everything you could imagine and more! Delicious!

I personally make 5 servings out of this one and each serving for me is usually around 18 ounces.

Dessert time! Try our Fudge Brownie Protein Bars next.

Slow Cooker Burrito Bowls Recipe

Slow Cooker Burrito Bowls

Today we make the easiest, most delicious, and best protein packed Slow Cooker Burrito Bowls recipe you've had yet!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: burrito bowls, chipotle, crockpot, easy, healthy, homemade, slow cooker
Servings: 5 Bowls
Calories: 425kcal
Cost: $7.50
Course: Main Course
Cuisine: American
Keyword: burrito bowls, chipotle, crockpot, easy, healthy, homemade, slow cooker
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 5 Bowls
Calories: 425kcal
Cost: $7.50

Ingredients

  • 2 Pounds Chicken Breast32 Ounces
  • 2 Cans Black Beans439g Cans/878g (Low Sodium)
  • 1 Jar Salsa24 Ounces/680g
  • 2 Cups Corn270g (Frozen)
  • ½ Cup Water4 Ounces
  • 1 ½ Teaspoons Minced Garlic
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Oregano
  • Black PepperYour choice

Instructions

  • Trim the fat off of your Chicken Breast and cut them in half
  • Layer your Chicken into the bottom of your slow cooker
  • Drain and rinse your Black Beans then add everything else in
  • Give it a quick mix to combine your spices, making sure to keep your Chicken submerged before covering
  • Cover and cook on Low Heat 7-8 hours or High Heat 4-5 hours
  • Once cooked, take 2 forks and shred up your Chicken

Video

Notes

Switch up the temperature with other spices or mild, medium, and hot salsa!
This recipes freezes great if you wanna make more than a weeks worth!
Calories in the whole recipe:
  • Calories: 2127
  • Fat: 11g
  • Saturated Fat: 0g
  • Sodium: 3420mg
  • Carbs: 229g
  • Fiber: 74g
  • Sugar: 30g
  • Protein: 278g
 
Calories in each serving (if you make 5 which are usually around 18 ounces each):
  • Calories: 425
  • Fat: 2.2g
  • Saturated Fat: 0g
  • Sodium: 684mg
  • Carbs: 45.8g
  • Fiber: 14.8g
  • Sugar: 6g
  • Protein: 55.6g

Nutrition

Serving: 18oz | Calories: 425kcal | Carbohydrates: 45.8g | Protein: 55.6g | Fat: 2.2g | Saturated Fat: 0g | Sodium: 684mg | Fiber: 14.8g | Sugar: 6g

Ingredients

  • 2 Pounds Chicken Breast 32 Ounces
  • 2 Cans Black Beans 439g Cans/878g (Low Sodium)
  • 1 Jar Salsa 24 Ounces/680g
  • 2 Cups Corn 270g (Frozen)
  • ½ Cup Water 4 Ounces
  • 1 ½ Teaspoons Minced Garlic
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Oregano
  • Black Pepper Your choice

Instructions

  • Trim the fat off of your Chicken Breast and cut them in half
  • Layer your Chicken into the bottom of your slow cooker
  • Drain and rinse your Black Beans then add everything else in
  • Give it a quick mix to combine your spices, making sure to keep your Chicken submerged before covering
  • Cover and cook on Low Heat 7-8 hours or High Heat 4-5 hours
  • Once cooked, take 2 forks and shred up your Chicken

Video

Notes

Switch up the temperature with other spices or mild, medium, and hot salsa!
This recipes freezes great if you wanna make more than a weeks worth!
Calories in the whole recipe:
  • Calories: 2127
  • Fat: 11g
  • Saturated Fat: 0g
  • Sodium: 3420mg
  • Carbs: 229g
  • Fiber: 74g
  • Sugar: 30g
  • Protein: 278g
 
Calories in each serving (if you make 5 which are usually around 18 ounces each):
  • Calories: 425
  • Fat: 2.2g
  • Saturated Fat: 0g
  • Sodium: 684mg
  • Carbs: 45.8g
  • Fiber: 14.8g
  • Sugar: 6g
  • Protein: 55.6g

Nutrition

Serving: 18oz | Calories: 425kcal | Carbohydrates: 45.8g | Protein: 55.6g | Fat: 2.2g | Saturated Fat: 0g | Sodium: 684mg | Fiber: 14.8g | Sugar: 6g

12 Comments

  1. Lisa Erickson on March 10, 2018 at 12:00 am

    Yay!!! Finally some easy and yummy protein burritos/taco things. Good to prepare for the crew at the fire department. Thanks.

  2. Jon on April 2, 2018 at 12:00 am

    Love the recipe! If I wanted to substitute lean ground turkey instead of chicken in the slow cooker, would I be putting myself at higher risk for salmonella? Would I need to add some liquid?

  3. Jack on April 15, 2018 at 12:00 am

    How long can I keep this in the fridge for, if it makes 5 portions will it last 5 days so I can have one a day?

    • Derek Howes on April 21, 2018 at 12:00 am

      Yes, absolutely. I would say 5-7 days no problem!

  4. Liz Gonzalez on February 23, 2020 at 12:00 am

    How would I do this in my instapot?
    Thank you.

    • Derek Howes on May 27, 2020 at 11:22 pm

      Hi Liz. Make sure there’s enough liquid, adjust the cooking time (much LESS time), and you should be good to go!

  5. Madie on February 26, 2020 at 12:00 am

    Love the look of this recipe, just wanted to ask if you think I could make this in an instant pot instead of a slow cooker? Maybe take out the black beans for the cooking portion?

    • Derek Howes on May 27, 2020 at 9:15 pm

      If you adjust the cooking time accordingly, absolutely!

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