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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.
I’ve made this and it’s very good. A question I have though can the chicken burrito bowl be frozen. Depending on what season it is baseball, hockey basketball I would like to be able to pull something out of the freezer to have real quick before a game or after a game on a Saturday or Sunday afternoon when I get home late and really don’t want to take the time to cook. Just heat something in the microwave.
Thank you – I’m so happy to know you have enjoyed this recipe. Yes, it can be frozen for up to 3 months.
I’ve been wanting to make this for quite awhile. I finally got around to it tonight for ” Taco Tuesday”. It was really good not as spicy as I thought it would be because I forgot the chili powder. Seemed a little soupy maybe because I dumped the whole can of tomatoes. Didn’t want to worry about putting them in the freezer and forgetting them. I use my Google calendar to help plan my meals so this may go on an 8-10 week rotation I have enough left for lunch on Thursday or Friday
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Great easy recipe for cooking for myself. Enough to give me 2 meals for work. Made on Sunday. Ready for work on Monday. Some rice, avocado, cheese added over when served. Was yummy!!
This chicken burrito bowl was excellent and so easy thank you. Really love this website so many excellent recipes for one.
Looks good! Could I use dry black beans instead? If so, would I need to do anything beyond soak them overnight?
Yes, you can use dried black beans but definitely soak them overnight or do the “quick soak” method on the stove before adding them to your slow cooker. You may find that you’ll need to extend the cooking time just a bit.
In the recipe, it says that the chicken broth is divided but does not say how much of it to use initially. Can you please clarify?
Oh, I apologize for the oversight! Thank you for bringing it to my attention. The chicken broth should actually all be added in step 2. There’s no need to divide it. I’ve gone ahead and updated the recipe to reflect this correction. Again, I appreciate your keen eye—mistakes happen, and I’m glad you caught that one!
Thank you for so many great recipes. The Chicken Burrito Bowl was delicious, easy to make and filling. I will make it again but there are more to make before I repeat.
I’m so happy you enjoyed it!
Good recipe.
This was easy and delicious. It had a very nice flavor. I cooked brown rice separately using the baked brown rice recipe that was recommended. Definitely will make again.
Hi Joanie! I just want to say thank you so much for this great recipe. I absolutely love it. Easy, delicious and oh so filling. I love so many of your recipes as I am a retired, home alone senior and your recipes always hit the spot. This one I especially enjoy as I like burritos and don’t always like to go out to enjoy them. Thanks again and bless you.