Amazing Crockpot Chicken Burrito Bowls 42g protein

If you are tired of rushed weeknight dinners but still crave something flavorful and satisfying, then these Crockpot Chicken Burrito Bowls are about to become your absolute best friend! Hi there, I’m Anna, and I’m a total food lover who thrives on sharing simple, flavorful chicken recipes designed to make everyday cooking easier and way more joyful.

After years of juggling busy schedules, I’ve learned that the slow cooker is the secret weapon for healthy eating. This recipe is pure magic: you toss everything in before you leave the house, and you come home to perfectly tender, seasoned shredded chicken ready to go. Seriously, it delivers over 40 grams of protein per serving without demanding any attention from you until dinnertime. Trust me, these burrito bowls are a game-changer for busy home cooks!

Gathering What You Need for Crockpot Chicken Burrito Bowls

Getting these Crockpot Chicken Burrito Bowls ready is honestly the easiest part of the whole process. We’re talking about only about 15 minutes of hands-on prep time in the morning. Then, you just let the slow cooker do its thing for 3 to 7 hours, depending on whether you set it to low or high. It’s the perfect set-it-and-forget-it dinner solution for those days when you know you’ll be running late!

You need quite a few things to get that signature high-protein flavor, but everything goes straight into the pot. Don’t stress about chopping too much beforehand; we keep the prep super light. Let’s look exactly at what you need to grab from the pantry and the fridge.

Essential Ingredients for High-Protein Crockpot Chicken Burrito Bowls

This list is what creates those amazing, flavorful juices and that perfectly tender shredded chicken. Remember, for the best results in your Crockpot Chicken Burrito Bowls, you want to rinse those beans well!

• 2 pounds boneless skinless chicken breasts
• 1 cup chunky salsa
• 1 can black beans (15 ounces), drained and rinsed
• 1 can pinto beans (15 ounces), drained and rinsed
• 1\u00bd cups frozen corn kernels
• 1 can diced tomatoes with green chiles (10 ounces)
• \u00bd cup low-sodium chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• \u00bd teaspoon smoked paprika
• \u00bd teaspoon salt (you can adjust this later!)
• \u00bc teaspoon black pepper
• Juice of 2 limes (save this for the very end!)
• For serving: 3 cups cooked brown rice or cauliflower rice, shredded cheddar cheese, plain Greek yogurt, diced avocados, fresh cilantro, and sliced green onions.

Equipment Needed for Perfect Crockpot Chicken Burrito Bowls

You don’t need a mountain of fancy gadgets for this recipe, which is part of why I love it so much. The star, of course, is your slow cooker. You’ll need at least a 6-quart model to comfortably fit all these ingredients in a single layer for proper cooking.

• A 6-quart or larger slow cooker (Crockpot)
• Tongs for removing the chicken
• Two forks for shredding the chicken right on the cutting board
• A small bowl for mixing your dry spices (optional, but helpful for even distribution)
• A cutting board and sharp knife for the onion and finishing toppings

Step-by-Step Guide to Making Crockpot Chicken Burrito Bowls

This is where the hands-off magic happens! Since we are using a slow cooker, there’s absolutely no need to preheat anything—just toss and go. Following these steps ensures your Crockpot Chicken Burrito Bowls will be perfectly seasoned and cooked through when you get home. It’s so satisfying to walk in the door to the smell of dinner already cooking!

Seasoning and Loading the Slow Cooker

First things first, grab your chicken breasts. You want to place them right in a single layer across the bottom of your 6-quart slow cooker. Don’t overcrowd them; they should lay flat so they cook evenly.

Next, we build the flavor right on top of that chicken. In a small bowl, or just sprinkled carefully right over the chicken, you need to add all your dry spices: the taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Make sure you get a nice, even coating across the surface of the meat. This even seasoning is key to flavorful shredded chicken later on.

Now, pile on the rest of the goodies! Add your diced yellow onion, the minced garlic cloves, the rinsed black beans and pinto beans, the frozen corn kernels, the can of diced tomatoes with green chiles, and finally, pour in your chunky salsa and the low-sodium chicken broth. Gently stir just the top ingredients—the beans, corn, and liquids—to help distribute the seasonings a little bit, but try to keep that chicken layer mostly covered by the liquid mixture.

The Slow Cooking Process and Shredding the Chicken

Cover the slow cooker tightly. This is important! You have two options here: cook it on low for a solid 6 to 7 hours, or if you’re in a rush, you can cook it on high for 3 to 4 hours. Either way, you are waiting until that chicken hits an internal temperature of 165 degrees Fahrenheit. You absolutely must use a meat thermometer to check this for safety!

Once it hits the right temperature, turn the slow cooker off. Carefully use tongs to pull those beautiful, tender chicken breasts out and place them onto a clean cutting board nearby. Don’t worry about getting them neat; they should be falling apart a bit already. Now, grab two forks—this is my favorite part!—and shred that chicken into nice bite-sized pieces. It should shred like butter after that long, slow cook.

Scrape the shredded chicken right back into the slow cooker with all that amazing bean and vegetable mixture. Give it a good stir so the shredded meat soaks up all those wonderful juices and seasonings. This step really amps up the flavor in every bite of your Crockpot Chicken Burrito Bowls.

Finishing Touches and Assembly for Your Burrito Bowls

Right before you serve, squeeze the fresh juice of those two limes directly over the chicken mixture in the pot. Stir it all up one last time. That fresh citrus cuts through the richness and really wakes up all those Mexican spices. Set the slow cooker to the “Warm” setting while you quickly cook up your rice.

Time to build those bowls! Start with a base layer of your cooked brown rice or cauliflower rice. Spoon a generous helping of that flavorful chicken and bean mixture over the rice. Then, you pile on the toppings you love—a sprinkle of cheddar cheese, a dollop of plain Greek yogurt (which acts just like sour cream!), some creamy diced avocado, fresh cilantro, and those sliced green onions. If you are looking for other ways to use Greek yogurt in savory dishes, check out this sour cream and onion chicken recipe.

Serve these amazing bowls immediately with an extra lime wedge on the side for anyone who wants an extra zesty kick. You’ve just made a hearty, high-protein meal with almost zero fuss! You can find more inspiration for easy weeknight meals like this one on our Pinterest page.

Tips for Success with Your Crockpot Chicken Burrito Bowls

Even though this recipe is super easy, a couple of small tricks can take your Crockpot Chicken Burrito Bowls from great to absolutely legendary. I’ve learned these little secrets over many busy weeknights when I needed dinner to be perfect without any extra effort.

The key is respecting the ingredients you put in. You can’t just toss everything in and hope for the best; a little preparation goes a long way, especially with canned goods!

Ingredient Clarity and Preparation Notes

Please, please do not skip rinsing those canned beans! That liquid they are packed in is full of excess sodium and sometimes starch that can make your final mixture cloudy or overly salty. Rinsing them thoroughly under cold water removes that unwanted stuff. Also, hang onto that fresh lime juice until the very end. If you cook the lime juice for 7 hours, you lose all that bright, fresh acidity. Adding it at the end keeps the flavor profile sharp and delicious.

Achieving Maximum Flavor in Your Crockpot Chicken Burrito Bowls

When it comes to herbs, fresh cilantro is non-negotiable if you can swing it. It adds a bright, clean flavor that dried herbs just can’t replicate. If you absolutely must use dried cilantro (which I hope you don’t!), use about a teaspoon mixed in with the initial seasonings, but know you’ll miss that fresh pop at the end.

Make sure you are distributing those spices evenly when you first put the chicken in. If all the cumin clumps up in one spot, you’ll have one section of bland chicken and one section that tastes like a spice bomb. A quick, gentle stir of the top layer helps distribute the seasoning blend before you seal the lid. That’s how you guarantee a fantastic flavor throughout every single serving of your Crockpot Chicken Burrito Bowls.

Frequently Asked Questions About Crockpot Chicken Burrito Bowls

I know when I first started making these, I had a million questions about cooking times and how to make sure the chicken was safe. Here are the things folks ask me most often about their Crockpot Chicken Burrito Bowls.

Q1. Can I substitute chicken thighs for the breasts?
You absolutely can! Chicken thighs are actually very forgiving in the slow cooker. If you use thighs, you might be able to reduce the cooking time slightly, but always ensure they reach that safe 165°F internal temperature before shredding. Thighs will be a bit richer in flavor, too! For other great slow cooker chicken recipes, check out this crockpot garlic parmesan chicken pasta.

Q2. Do I need to drain the salsa or tomatoes?
No, you don’t need to drain the salsa or the diced tomatoes with green chiles. Those liquids are essential for creating enough moisture in the slow cooker so your chicken doesn’t dry out. Just drain the canned beans!

Q3. Can I make this a vegetarian meal?
Yes! This is a great base for vegetarian bowls. Just skip the chicken breasts and increase the beans to include a can of kidney beans or refried beans. You might want to add an extra cup of broth or salsa to keep the liquid volume up so the vegetables don’t scorch on the bottom.

Q4. What if I don’t have taco seasoning?
If you are out of the pre-mixed stuff, just use a mix of chili powder, cumin, oregano, and a dash of onion powder. That’s what makes up most commercial taco seasoning anyway!

Storing and Reheating Your Leftover Crockpot Chicken Burrito Bowls

One of the best parts about making a big batch of these Crockpot Chicken Burrito Bowls is having leftovers ready to go! For meal prepping, keep the chicken and bean mixture separate from the toppings like cheese, yogurt, or avocado. This keeps everything fresh and prevents soggy toppings.

You can store the main chicken mixture in airtight containers in the refrigerator for up to 5 days. If you want to freeze it, that mixture holds up beautifully for about 3 months. When you reheat it on the stove or in the microwave, you might want to add a splash of water or extra broth to bring back some moisture before serving over fresh rice.

Understanding the Estimated Nutrition Data

When tracking macros or calories, remember that these numbers are just estimates for your Crockpot Chicken Burrito Bowls. The final count can change based on the exact brand of salsa you use or how much Greek yogurt you pile on! For one serving (based on 6 servings total), we estimate about 520 calories, which is fantastic for a high-protein dinner.

You’re getting a whopping 42 grams of protein, which is why this recipe is perfect for post-workout meals or just keeping you full all evening. We’re looking at around 52 grams of carbohydrates and about 16 grams of fat per bowl. These figures don’t include the rice or the extra toppings you add, so factor those in for your personal count!

Share Your Experience Making This Recipe

I’m so eager to hear what you think once you try this slow cooker masterpiece! Did you use extra lime? Did your family love the high protein content? Please take a moment to leave a rating and tell me all about how this fit into your busy week!

Tips for Success with Your Crockpot Chicken Burrito Bowls

Even though this recipe is super easy, a couple of small tricks can take your Crockpot Chicken Burrito Bowls from great to absolutely legendary. I’ve learned these little secrets over many busy weeknights when I needed dinner to be perfect without any extra effort.

The key is respecting the ingredients you put in. You can’t just toss everything in and hope for the best; a little preparation goes a long way, especially with canned goods!

Ingredient Clarity and Preparation Notes

Please, please do not skip rinsing those canned beans! That thick liquid they are packed in is full of excess sodium and sometimes starch that can make your final mixture cloudy or overly salty. Rinsing them thoroughly under cold water removes that unwanted stuff. Also, hang onto that fresh lime juice until the very end. If you cook the lime juice for 7 hours, you lose all that bright, fresh acidity. Adding it at the end keeps the flavor profile sharp and delicious.

Achieving Maximum Flavor

When it comes to herbs, fresh cilantro is non-negotiable if you can swing it. It adds a bright, clean flavor that dried herbs just can’t replicate. If you absolutely must use dried cilantro (which I hope you don’t!), use about a teaspoon mixed in with the initial seasonings, but know you’ll miss that fresh pop at the end.

Make sure you are distributing those spices evenly when you first put the chicken in. If all the cumin clumps up in one spot, you’ll have one section of bland chicken and one section that tastes like a spice bomb. A quick, gentle stir of the top layer helps distribute the seasoning blend before you seal the lid. That’s how you guarantee a fantastic flavor throughout every single serving of your meal.

Frequently Asked Questions About Crockpot Chicken Burrito Bowls

I know when I first started making these, I had a million questions about cooking times and how to make sure the chicken was safe. Here are the things folks ask me most often about their Crockpot Chicken Burrito Bowls.

Q1. Can I substitute chicken thighs for the breasts?
You absolutely can! Chicken thighs are actually very forgiving in the slow cooker. If you use thighs, you might be able to reduce the cooking time slightly, but always ensure they reach that safe 165°F internal temperature before shredding. Thighs will be a bit richer in flavor, too!

Q2. Do I need to drain the salsa or tomatoes?
No, you don’t need to drain the salsa or the diced tomatoes with green chiles. Those liquids are essential for creating enough moisture in the slow cooker so your chicken doesn’t dry out. Just drain the canned beans!

Q3. Can I make this a vegetarian meal?
Yes! This is a great base for vegetarian bowls. Just skip the chicken breasts and increase the beans to include a can of kidney beans or refried beans. You might want to add an extra cup of broth or salsa to keep the liquid volume up so the vegetables don’t scorch on the bottom.

Q4. What if I don’t have taco seasoning?
If you are out of the pre-mixed stuff, just use a mix of chili powder, cumin, oregano, and a dash of onion powder. That’s what makes up most commercial taco seasoning anyway!

Storing and Reheating Your Leftover Crockpot Chicken Burrito Bowls

One of the best parts about making a big batch of these Crockpot Chicken Burrito Bowls is having leftovers ready to go! For meal prepping, keep the chicken and bean mixture separate from the toppings like cheese, yogurt, or avocado. This keeps everything fresh and prevents soggy toppings, which is super important for maintaining that great texture.

You can store the main chicken mixture in airtight containers in the refrigerator for up to 5 days. If you want to freeze it for later, that mixture holds up beautifully for about 3 months. When you reheat it on the stove or in the microwave, you might want to add a splash of water or extra broth to bring back some moisture before serving over fresh rice. It tastes just as good the next day!

Understanding the Estimated Nutrition Data

When tracking macros or calories, remember that these numbers are just estimates for your Crockpot Chicken Burrito Bowls. The final count can change based on the exact brand of salsa you use or how much Greek yogurt you pile on! I always tell everyone that the beauty of a bowl meal is that you control the toppings, so these are just baseline numbers for the main chicken and bean mixture served over rice.

For one serving (based on 6 servings total), we estimate about 520 calories, which is fantastic for a high-protein dinner that keeps you full. You’re getting a whopping 42 grams of protein, which is why this recipe is perfect for post-workout meals or just keeping you energized all evening long. We’re looking at around 52 grams of carbohydrates and about 16 grams of fat per bowl. These figures don’t include the extra rice or the generous dollops of cheese and avocado you might add, so be sure to factor those in for your personal accounting!

Share Your Experience Making This Recipe

I’m so eager to hear what you think once you try this slow cooker masterpiece! Did you use extra lime? Did your family love how much protein they got? Please take a moment to leave a rating and tell me all about how this fit into your busy week below!

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