This slow cooker chicken burrito bowl is so easy to make! Made with 1 chicken breast (or thigh) and a handful of pantry staples, this burrito bowl is a winner! Amazing flavors, easy to make, and filled with fresh, healthy ingredients.
This chicken burrito bowl is one of my favorite slow cooker recipes. The flavors are amazing together and the crockpot does all the work.
Filled with perfectly spiced rice, tender shredded chicken, corn, and black beans, this hearty burrito bowl is sure to please. Top yours with cheese, slices of avocado, or a dollop of sour cream for one amazing meal!
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Why This Recipe Works
- Recipe tested and perfected: This is hands-down one of my family's favorite meals. I've been making this one pot meal for years for my family. Since the original burrito bowl recipe is large enough to serve a family of 7, I've scaled down the ingredients to make a hearty and delicious single serving meal.
- Easy: This chicken burrito bowl requires just a few minutes of hands-on prep time, the rest of the work is done by your slow cooker.
- So flavorful!: Besides being so easy to make, one of my favorite things about this recipe is how all the flavors come together while cooking. The chicken is fall-apart tender and along with the rice, they absorb all of the wonderful seasonings.
Ingredient Notes
See below for ways to use leftover ingredients.
- Chicken: Use one boneless, skinless chicken breast or thigh.
- Tomatoes: I use 1 cup of canned diced tomatoes with the juices from the can for convenience. Instead, you can use 1 medium sized fresh tomato, but you will need to add about ¼ to a ½ cup of extra broth.
- Chicken broth: I like using low sodium chicken broth and adding additional salt if needed.
- Salt, chili powder, and cumin: These spices add a tremendous amount of flavor.
- Instant brown rice: I like using instant brown rice in this burrito bowl recipe because it holds up better than white rice. You can use regular brown rice but it will need to cook longer. You can also cook the brown rice on the stove and add it to your burrito bowl when you're ready to eat it.
- Black beans: Canned and rinsed.
- Corn: Use fresh, frozen or canned corn.
- Optional toppings: shredded cheese, avocado, chopped cilantro, sour cream
How To Make This Recipe
See the recipe box below for ingredient amounts and full recipe instructions.
- Place the chicken breast in the bottom of a 1.5 or 2-quart slow cooker.
- In a small bowl, stir together the diced tomatoes, ¼ cup of the chicken broth, salt, chili powder and cumin. Pour over the chicken. Make sure the chicken is covered with the broth, and add additional broth if needed. Cover with the lid and cook for 6 hours on low. The chicken is cooked when a meat thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165 degrees F.
- Remove the lid and using two forks, shred the chicken. Then, add the rice, beans, corn, and remaining ¼ cup chicken broth. Replace the lid, turn the slow cooker to high, and continue cooking for 40 minutes or until rice is tender.
Expert Tips
- Stir once or twice toward the end of the cooking process to make sure the rice is cooking evenly.
- Instead of adding instant brown rice to your slow cooker, feel free to use leftover cooked rice or cook the rice separately. Add the rice to your bowl and spoon the chicken and sauce over the cooked rice. Our recipe for baked brown rice comes in handy for meals like this one.
- Make a chicken lettuce wrap by spooning the chicken, vegetables, rice and sauce into a large lettuce leaf.
- Or, spoon the chicken mixture into homemade tortillas.
Frequently Asked Questions
For this chicken burrito bowl recipe, I use a 1.5-quart slow cooker. For best results, use a slow cooker or Crockpot of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes. Combine the diced tomatoes, vegetable broth, spices, black beans, and corn in the slow cooker. Cook on the low setting for 3 hours. Stir in the instant rice and cook for 40 minutes longer, until the rice is tender and has absorbed all the liquid.
Besides a burrito bowl, you can use this filling to make tortilla-wrapped burritos. You might like to use our easy homemade tortillas recipe too.
Store leftovers in an airtight container in the refrigerator. It will keep well for 1 week in the refrigerator and up to 3 months in the freezer.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this burrito bowl recipe, consider using them in any of these single serving and small batch recipes:
- Chicken: Chicken Caprese, Chicken with Mustard Sauce, Chicken Fricassee, Chicken and Rice Casserole
- Diced tomatoes: Chicken Chili, Goulash, Jambalaya, Tomato Sauce
- Chicken broth: Green Curry, Risotto, Potato Soup, Cornbread Dressing
- Brown rice: Fried Rice
- Black beans: Black Bean Hummus, Vegetarian Chili, Taco Salad, Black Bean Soup
Serving Suggestions
Although the chicken burrito bowl is a meal in itself, you might like to consider enjoying any of these single serving side dishes with it.
Other Slow Cooker Recipes
- Slow Cooker Chicken Piccata For One
- Slow Cooker Sesame Chicken For One
- Crockpot Meatloaf For One
- Crockpot Orange Chicken For One
- Slow Cooker Italian Chicken For One
- Slow Cooker Red Beans and Rice For One
RELATED: How To Cook Small Meals In A Large Slow Cooker
If you’ve tried this chicken burrito bowl or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Slow Cooker Chicken Burrito Bowl For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 1.5 quart slow cooker
- meat thermometer
Ingredients
- 1 boneless, skinless chicken breast
- 1 cup canned diced tomatoes with juice
- ½ cup low-sodium chicken broth , divided
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ cup instant brown rice
- ½ cup canned black beans , drained and rinsed
- ¼ cup frozen corn
- Optional toppings: shredded cheese, avocado , chopped cilantro, sour cream
Instructions
- Place the chicken breast in the bottom of a 1.5 or 2-quart slow cooker.
- In a small bowl, stir together the diced tomatoes, ¼ cup of the chicken broth, salt, chili powder and cumin. Pour over the chicken. Make sure the chicken is covered, and add additional broth if needed.
- Cover with the lid and cook for 6 hours on low.The chicken is fully cooked when an meat thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165 degrees F.
- Remove the lid and using two forks, shred the chicken. Then, add the rice, beans, corn, and remaining ¼ cup chicken broth. Replace the lid, turn the slow cooker to high, and continue cooking for 40 minutes or until rice is tender.
- Taste and season with additional salt, if necessary.
- Spoon into serving bowl and top with cheese and any other desired toppings.
Notes
- Stir once or twice toward the end of the cooking process to make sure the rice is cooking evenly.
- Instead of adding instant brown rice to your slow cooker, feel free to use leftover cooked rice or cook the rice separately. Add the rice to your bowl and spoon the chicken and sauce over the cooked rice. Our recipe for baked brown rice comes in handy for meals like this one.
- Make a chicken lettuce wrap by spooning the chicken, vegetables, rice, and sauce into a large lettuce leaf.
- Or, spoon the chicken mixture into homemade tortillas.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Melissa says
This bowl looks delicious! Love the little slow cooker!
HS says
I like to make Slow Cooker Jambalaya.
Ellen Casper says
I like making pulled pork in the slow cooker.
Christeen says
I like to make chili in my slow cooker.
Karen M says
I love to make chicken taco meat in our slow cooker! Haven't seen this small crock before, so many uses!!!
Kathleen Manscill says
? sounds so good.
Terri S says
I love to make soups and stews in a slow cooker.
Kim O says
I love making crockpot cheeseburger casserole. it tastes just like a cheeseburger.
Jenice says
Would love the small Slow cooker. My first recipe would a taco dip!
Lisa W says
Pot roast is my favorite thing to do in the crock pot. As a fairly new Empty Nester, this small crock pot would do wonders allowing me to cook healthier meals for myself.