Chicken Burrito Bowls

slow cooker chicken burrito bowl recipe

I went to Trader Joe’s for the first time EVER not too long ago. I know, I know…I live under a rock or something. #1 I was SHOCKED at how low my total was at checkout. Especially since I got what was on my list as well as about 10 different recommendations from people on Instagram. #2 The Cookie Butter Cookies are LIFE CHANGING! Thanks, but not really, to my sister for that rec. Pretty sure my hips have gained 10 lbs just from those little gems. #3 Their frozen organic brown rice is the ultimate time saver for weeknight dinners. I have been using that and the frozen cauliflower rice religiously. Literally, 3 minutes in the microwave and DONE!

This recipe was super quick, not really thought out but turned out pretty darn tasty, if I do say so myself 🙂 I used minimal ingredients, threw it in the crock pot and went about furniture painting…more on that later this week 😉 Here’s a little sneak though…the hutch that I picked up and have been transforming. It’s a slow process because…toddlers…and because a hutch has a lot of pieces, doors, drawers, nooks & crannies. But hold tight, because I think the transformation is going to be pretty great. At least I hope it is.


Back to the food. Chicken Burrito Bowls! So tasty and so easy! I cooked this in the slow cooker on low for 5 hours. If you have an Instant-pot or a pressure cooker, you could easily use that. I don’t have one so I’m not sure about cook time, maybe 25 minutes? Also, I used mild salsa so that Landon could eat it but you could kick up the heat by switching that out with medium or hot. These ingredients also made A LOT of chicken, I used my 7 quart crock pot and it was about 1/2 full by the end, which is great for leftovers. If you don’t want leftovers, I would just do 1lb of chicken and that will easily serve 4, but watch the cook time, you probably won’t need 5 hours with less chicken. If you are using the Trader Joe’s brown rice, I used 1 package of rice for 2 people and 1 box comes with 3 packages inside. If you are cooking the rice, 1 cup of dry rice should be good for 2 people. Adjust accordingly.

Chicken Burrito Bowls
2 lbs boneless skinless chicken breast (I used 4 breasts)
1 tsp salt
1 tsp garlic powder
1 tsp cumin
10oz bag frozen corn
2 14oz cans of black beans
16oz jar of mild salsa
1 package Trader Joe’s frozen brown rice (or 1 cup regular brown rice cooked to package directions)
Toppings of your choice:
shredded cheddar cheese
sour cream
chopped cilantro
chopped green onions

1. Cut chicken breasts in half horizontally, season both sides with salt, garlic powder and cumin.
2. Add frozen corn and black beans to crock pot. Lay chicken on top. Pour entire jar of salsa over chicken.
3. Cook in crock pot on low setting for 5 hours or until chicken easily shreds with a fork. When chicken is done, use 2 forks to shred the meat. Chicken should be VERY tender at this point and shred easily when left in the crock pot but if necessary, you can take the chicken out of the crock pot, shred it and the return it to pot. Once shredded, stir to mix all contents of the pot. Allow meat to remain on low setting for another 20 minutes so the chicken can absorb some of the liquid.
4. Cook your rice to package directions. In a bowl, layer the following
chicken mixture
shredded cheddar cheese
sour cream
other toppings of your choice

So simple, right?


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