It's slow cooker time! Even though it's not quite September, the back-to-school hustle has me eager for cozy recipes. There's nothing better than returning home to a fragrant chicken burrito mix simmering away in the slow cooker, ready to serve a wholesome and delicious meal.

Adam, having grown up in Southern California, has a soft spot for the Baja-style chicken burritos of his youth. When I first made this dish, he was so impressed, you'd think he was proposing all over again! I'll admit I used store-bought verde sauce and spent only about 10 minutes preparing it — I'm happy to let him believe I spent all day cooking.

On busy weeknights, I transform the burrito filling into a satisfying protein bowl. However, when the weekend rolls around, I love to pile it into a large tortilla for a true Chipotle-style treat. Keep reading for the full recipe, and tell me what you're excited to try in your slow cooker this fall!

slow cooker chicken burrito bowl

The combination of crispy veggies and pico de gallo with the rich flavors of the slow-cooked chicken is fantastic. A bit of lime juice and jalapeño gives it a refreshing kick, keeping the dish light.

I recently found a fantastic store-bought verde enchilada sauce (I love this brand if you can track it down), making what could be a lengthy meal incredibly quick and easy.

slow cooker burrito bowl ingredients on serving trayassembling slow cooker burrito bowl

You can customize the filling to your liking, but I highly suggest trying my effortless black bean recipe that takes this bowl to the next level. Here's my method:

In a small saucepan, sauté a chopped garlic clove in a drizzle of olive oil. After about 30 seconds, add a can of black beans with the liquid, a few sprigs of cilantro, and a generous pinch of salt. Bring to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.

You'll love it!

camille styles holding slow cooker chicken burrito bowl

I lay out all the ingredients and let everyone create their perfect bowl with their favorite toppings. You can also wrap them in tortillas — either way, it's sure to be a hit!

Preparation Time

10 minutes

Cooking Time

8 hours

Categories

Ingredients

For the burrito filling:

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

For assembling:

  • rice or cauliflower rice
  • shredded romaine lettuce
  • black beans (see my easy black bean recipe above)
  • pico de gallo
  • mashed or cubed avocado
  • cilantro
  • lime wedges
  • optional: sour cream and shredded Mexican blend cheese

Instructions

  1. Place the chicken thighs, enchilada sauce, diced onion, and poblanos in the slow cooker. Cook on low for 8 hours or high for 6 hours.
  2. Remove the chicken, shred it with two forks, and return it to the sauce.
  3. Prepare all the toppings and let everyone assemble their own burrito bowls. I like to start with a base of black beans and rice, then layer on the rest, finishing with sour cream and cilantro. But feel free to mix it up!
  4. This also tastes amazing wrapped in a tortilla, creating a delightful chicken burrito. Enjoy!

Comments (11)

  1. Natalya Amour says: August 28, 2018 at 6:35 am

    These look incredible!

    Candice | Natalya Amour

    Reply
  2. Mia says: August 28, 2018 at 10:53 pm

    I love this hearty yet fresh combination — perfect for the transition between seasons! I'm inspired to dig out my slow cooker. More recipes like this, please!

    Reply
  3. Melissa says: August 15, 2019 at 6:11 pm

    Have you tried freezing the meat for leftovers? I'd love to know how it thaws, but it's DELICIOUS! Thanks, and I agree with Mia — more like this!

    Reply
    1. Camille Styles says: August 16, 2019 at 9:33 am

      I have, and it's perfect! It tastes just as good after freezing. I thawed it in a pan on the stove, and it was ready to go. You're clever to think ahead!

      Reply
  4. Lauren C says: August 25, 2019 at 6:03 pm

    Have you tried adapting this for an Instant Pot? I'd love to make it in less time!

    Reply
    1. Camille Styles says: August 26, 2019 at 6:42 am

      I haven't, but I think it would work well… let us know if you try it!

      Reply
  5. Sarah says: July 1, 2020 at 6:45 pm

    I make this frequently but use my Instant Pot instead of a slow cooker. Everyone loves it! Always a favorite.

    Reply
  6. Nichelle R says: August 27, 2020 at 1:54 pm

    Can this be made with other meats like pork or beef? Do the flavors work with those options?

    Reply