These Slow Cooker Chicken Burrito Bowls Are the Ultimate Crowd Pleaser

Cause it’s too hot to turn on my oven.

By Camille Styles
slow cooker chicken burrito bowl

It’s slow cooker season!!! Okay, I know it’s not even September yet, but since school is about to start for my kids, 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 excited to mix up in your slow cooker this fall!

I love the balance of fresh crispy veggies and pico against the richer flavors of the slow cooked chicken filling. A squeeze of lime and sprinkle of jalapeño adds a bright note that keeps this dish from feeling at all heavy.

I only recently discovered store-bought verde enchilada sauce (I love this brand if you can find it at the grocery), and it turns what could be a labor-intensive meal into something so quick and easy.

You can definitely mix up the filling ingredients with your personal fave combo, but I highly recommend making my easy black bean recipe that takes this bowl over the top. Here’s how I do it:

In a small saucepan, sauté one chopped garlic clove in a drizzle of olive oil. After about 30 seconds, add a can of black beans with all the juices from the can, along with a few cilantro sprigs and a big pinch of salt. Bring it up to a boil, then turn down to simmer for 15 minutes, stirring once in a while.

I’m telling ya, SO GOOD.

I set out all the ingredients and let the fam build their own bowls with their toppings of choice. Or stuff them into tortillas — either way, you’ve got the ultimate crowd pleaser.

Slow Cooker Chicken Burrito Bowls

Serves 4

These Slow Cooker Chicken Burrito Bowls Are the Ultimate Crowd Pleaser

By Camille Styles

10 minutes


8 hours minutes



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!

Comments (11)

  1. Natalya Amour says:

    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!

  3. Melissa says:

    Any chance you’ve tried freezing the meat for leftovers? I’ll give it a try and see how it thaws, but would love to hear if you’ve had any success with it. It is DELISH though! Thanks, and I second Mia’s comment above more like this!

    1. Camille Styles says:

      I have, and it is PERFECT! Seriously tastes just like it does pre-frozen. I just thawed it in a saucepan on the stove and it was good to go. You are a woman after my own heart – always thinking about making a meal do double duty! 😉

  4. Lauren C says:

    Have you ever modified this for an Instant Pot? Would love to recreate it in less time!

    1. Camille Styles says:

      I haven’t, but i think it would work great… let us know if you give it a try!

  5. Sarah says:

    I make this recipe pretty frequently, but use my Instant Pot instead of a slow cooker for the chicken. Everyone in my family loves it!! Always a winner.

  6. Nichelle R says:

    Can this be done with other meats; pork, beef? Do the flavors mesh well with other meats?

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