Camille Styles

From Camille's Kitchen

Slow Cooker Chicken Burrito Bowls

August 28th, 2018

It’s slow cooker season!!! Okay, I know it’s not even September yet, but school has started and fall is in the air and I simply cannot wait any longer to start making some fall-ish recipes. And nothing’s cozier than getting home from work and having this chicken burrito filling bubbling up in the slow cooker ready for a healthy and filling meal. Since Adam grew up in Southern California, he’s always missed the Baja-style chicken burritos he grew up on, so the night I made these for the first time he practically got down on one knee and proposed all over again. I didn’t mention the fact that I used store-bought verde sauce and only spent about 10 minutes preparing these — I’m totally fine with letting him think I slaved away all day. For a weeknight, I like to turn the burrito filling into this yummy protein-packed bowl; if I’m feeling a little more carb-y, say on a Saturday night, I’ll scoop it up with all the toppings into a burrito-sized tortilla and fully enjoy a full Chipotle-style indulgence. Read on for the recipe, and let me know what you’re mixing up in your slow cooker this fall!

*images by ashleigh amoroso

Slow Cooker Chicken Burrito Bowls

slow cooker chicken burrito bowl

Serves 4


for the burrito filling:

  • 2 pounds boneless skinless chicken thighs
  • 2 cups verde enchilada sauce
  • 1 white onion, chopped
  • 2 poblanos peppers, chopped

for assembling:

  • rice or cauliflower rice
  • shredded romaine lettuce
  • black beans (read post above for my cheater’s “homemade” recipe)
  • pico de gallo
  • mashed or cubed avocado
  • cilantro
  • lime wedges
  • optional: sour cream and shredded mexican blend cheese



  1. To the slow cooker, add chicken thighs, enchilada sauce, chopped onion, and poblanos. Cook on low for 8 hours, or on high for 6 hours.
  2. Remove the chicken from the slow cooker and use 2 forks to shred it, then return to the sauce.
  3. Set out all the toppings, and let people build their own burrito bowls. I like to create a “bed” with the black beans and rice, then arrange everything else on top, ending with a dollop of sour cream and a sprinkle of cilantro. But you do you!
  4. And this is of course also delicious rolled up into a wrap-sized tortilla for the ultimate chicken burrito. Enjoy!

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Show Comments +

  1. These look so good

    Candice | Natalya Amour

  2. Mia says:

    I love this combination of a hearty, slow-cooked, stick-to-your-ribs element with all the other light and fresh ingredients — so great for this in-between seasons phase! I’m inspired to dust off the slow cooker now. More like this, please!

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