Chicken Burrito Bowls

It truly doesn’t get any easier than this!  Prep time is all of 5 minutes and it’s hands off until dinner.  Dress it up with your favorite toppings!  Looking for a high protein option?  Simply omit the rice!  Extras are great for leftovers!  Our whole crew was back for seconds.

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Chicken Burrito Bowls

Course: Main Course
Keyword: Gluten Free, High Protein, Slow Cooker & Instant Pot, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 28 oz can crushed tomatoes
  • 6-8 boneless skinless chicken breasts
  • 1 – 4 oz can diced green chiles
  • 1 – 16 oz jar favorite salsa
  • Kosher salt
  • Black pepper

To Serve:

  • 3 cups cooked rice I like our coconut lime rice recipe
  • 1 – 15 oz can black or pinto beans warmed
  • Lettuce diced or shredded
  • Tomatoes diced
  • Limes quartered
  • Shredded cheese or cotija
  • Avocado quartered or avocado cream


  • Add crushed tomatoes to crockpot.  Top with chicken breasts.  Generously season chicken with salt and pepper.  Pour diced chiles and salsa over top.  Cover and cook on low heat for 6 hours.
  • When done cooking, remove chicken from crockpot with tongs.  Using two forks, gently shred.  Return to crockpot and cover to keep warm.
  • Prepare rice and heat beans.
  • Set up toppings assembly line style so everyone can prepare their own burrito bowl.  Squeeze fresh lime over top.
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