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This single serving Slow Cooker Chicken Burrito Bowl is an easy, flavorful meal made with tender chicken, black beans, corn, and tomatoes. Serve it over rice and add your favorite toppings for a delicious, customizable dish.
Table of Contents
Why You’ll Love This Recipe
- Easy Prep: Add everything to the slow cooker and let it cook.
- Customizable: Use your favorite toppings and sides.
- Balanced: Includes protein, carbs, and vegetables.
- Satisfying: Filling without being too heavy.
I love this mini Slow Cooker Chicken Burrito Bowl because it’s simple, flavorful, and so easy to make. It starts with tender, seasoned chicken slow-cooked with black beans, corn, and diced tomatoes, then served over rice or lettuce and topped with anything you like—sour cream, cheddar, cilantro, or avocado. It’s everything I want in a meal: comforting, customizable, and full of bold, Mexican-inspired flavors. Whether you like it spicy or mild, I’ll walk you through each step and help you make it just right for you.
Looking for more small slow cooker recipes? Try our Italian Chicken, Pot Roast, and our classic White Chicken Chili.
Ingredients
If you have any ingredients leftover from this Chicken Burrito Bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one boneless, skinless chicken breast or thighs. Extra chicken can be used in recipes like Chicken Tikka Masala, Chicken Nuggets, and Kung Pao Chicken.
- Tomatoes: Use 1 cup of canned diced tomatoes with juices. To use fresh, substitute with 1 medium tomato and add 1/4 to 1/2 cup extra broth. Leftover tomatoes are great in Chicken Tacos and Spanish Rice.
- Chicken Broth: Use low-sodium broth to better control the salt. Leftovers can be used in Lasagna Soup, Zuppa Toscana, and even Chicken Stew!
- Spices: Chili powder and cumin add bold, warm flavor to the dish.
- Black Beans: Use canned black beans, rinsed and drained. Leftovers work well in Baked Black Bean Tacos or a Guacamole Salad.
- Corn: Use fresh, frozen (no need to thaw), or canned. Leftover corn is perfect in Mexican Street Corn Salad or Corn Muffins.
- Optional Toppings: Shredded cheese, avocado, chopped cilantro, sour cream.
- To Serve: Enjoy with rice or over a bed of lettuce.
Recipe Variations
Here are a few simple ways to change up this burrito bowl:
- Vegetarian Burrito Bowl: Use tofu or a plant-based protein instead of chicken for a meatless version.
- Seafood Burrito Bowl: Try shrimp or fish in place of chicken. Seafood cooks faster, so reduce the cooking time.
- Whole Grains: Serve the bowl over brown rice, farro, or quinoa instead of white rice for added fiber.
- Extra Vegetables: Add sautéed bell peppers, onions, or zucchini for more flavor and texture.
How To Make A Chicken Burrito Bowl
These step-by-step photos show how to make a chicken burrito bowl in a slow cooker. See the recipe card below for ingredient amounts and full instructions.
- Place the chicken in the bottom of a 1.5 quart or 2 quart slow cooker.
- In a small bowl, stir together the diced tomatoes, chicken broth, salt, chili powder, and cumin.
- Pour the mixture over the chicken. Cover and cook on high for 3 hours or low for 6 hours.
- Remove the lid, shred the chicken with two forks, then stir in the beans and corn. Cover and cook for 1 more hour.
- Taste and add more salt if needed.
- Serve over cooked rice.
- Add toppings like sour cream, shredded cheddar, chopped cilantro, or avocado, if you’d like.
Expert Tips
- Trim excess fat from the chicken before adding it to the slow cooker.
- Rinse canned beans to remove excess sodium.
- For the best flavor and texture, serve the dish right after cooking.
- Try spooning the chicken mixture into homemade tortillas for a different way to serve it.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 3 days.
A 1.5-quart or 2-quart slow cooker works best for this single serving recipe.
You can make this dish on the stovetop. Cook the chicken in a medium skillet until fully cooked, then add the tomatoes, broth, spices, beans, and corn. Simmer over low heat until everything is heated through.
More Mini Slow Cooker Recipes
If you enjoyed this Chicken Burrito Bowl, try these easy and flavorful mini crock pot recipes made just for one:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it.
Mini Slow Cooker Chicken Burrito Bowl
Equipment
Ingredients
- 1 (6 ounce) boneless skinless chicken breast or use boneless, skinless chicken thighs
- 1 cup canned diced tomatoes with the juice
- ½ cup low sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ½ cup canned black beans -drained and rinsed
- ¼ cup frozen whole kernel corn
- Optional: ½ to 1 cup of cooked rice or serve with shredded lettuce
- Optional toppings: shredded cheese, avocado slices, chopped cilantro, sour cream
Instructions
- Place the chicken in the bottom of a 1.5-quart or 2-quart slow cooker.
- In a small bowl, stir together the diced tomatoes, chicken broth, salt, chili powder, and cumin.
- Pour the mixture over the chicken. Cover and cook on high for 3 hours or low for 6 hours.
- Remove the lid, shred the chicken with two forks, then stir in the beans and corn. Cover and cook for 1 more hour.
- Taste and add more salt if needed.
- Serve over cooked rice.
- Add toppings like sour cream, shredded cheddar, chopped cilantro, or avocado, if you'd like.
Notes
- Trim excess fat from the chicken before adding it to the slow cooker.
- Rinse canned beans to remove excess sodium.
- For the best flavor and texture, serve the dish right after cooking.
- Try spooning the chicken mixture into homemade tortillas for a different way to serve it.
Nutrition
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.
This is delicious and so easy to make. I will have leftovers to freeze for later. Thank you for all the great recipes and tips. You are my “go to” for recipes.
I love this recipe however can I you freeze after it’s cooked and if yes how should I wrap it up?
Store the burrito in an airtight container for up to 3 months in the freezer.
I don’t like black beans. Can a girl please use the old-school stand-by of refrieds or canned pintos? If so, how would one adjust? Thanks!
p.s. ODK was a brilliant idea – the world needs this website and the fabulous woman who looks after so many people she doesn’t even know.
Another type of canned beans such as pintos or kidney beans would be absolutely fine to use. I would not recommend using refried beans in the slow cooker because they don’t do well when cooked with the mixture, but you could definitely add them to your bowl after it has cooked.
Can you use a 3 qt?
You can but you will need to add an extra 1/2 cup of chicken broth to the slow cooker. So, add a total of 3/4 cup of chicken broth in Step 2 instead of 1/4 cup.
Hi Joanie,
It’s me again. I don’t have a slow cooker because I’m traveling through Mexico and everything has to fit in my car when I move. Is there another way to cook this recipe? It sounds amazingly good.
Adios,
Teresa
Hi Teresa,
You could actually bake or grill the chicken with the spices separately, cook the rice separately, and then add the rest of the ingredients.
Looks great but can I use regular brown rice instead of instant?
Hi Maggie,
Yes, you can but you’ll need to allow more time for the rice to cook. I would suggest checking to see if the rice is done every 30 minutes after the the entire cooking time has finished.
Joanie
Winner winner chicken dinner. Faster and easier to shred chicken breast with portable mixer but definitely another keeper!
I’m so happy you enjoyed the recipe. Thank you for letting me know!
I love my bitty Rival crockpot. 1 1/2qt. Going to try this recipe and look up the baked rice.
can't wait to try this! looks yummy and perfect for a cold day.
This is so delicious and the spices are perfect!