Slow Cooker Burrito Bowls Recipe

Skip the long line (and the extra charge for guac) with easy burrito bowls.
  • Ready in: 5 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 5 hours
  • By:
  • Servings: 6 servings OR 4 servings + 2 leftover servings

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  • 1½ pounds boneless skinless chicken breasts and/or thighs, sliced or cubed
  • 4 tablespoons OR 1½ Dinner Mixers packets Mom's Favorite Taco Seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 1 cup no sodium or reduced sodium chicken broth
  • 1 poblano chile pepper, chopped, optional
  • Toppings such as chopped tomatoes, shredded lettuce, sliced green onions, chopped avocado or guacamole, sour cream

cooking methods

  • Slow Cooker


  1. In 3½-quart or larger slow cooker, toss chicken and Mom's Favorite Taco Seasoning together. Add next 4 ingredients; stir to combine.
  2. Cook on LOW 4-6 hours or HIGH 2-3 hours.
  3. Using a slotted spoon, serve over rice and top with desired toppings.
Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place contents of bag in slow cooker. Continue with step 2.

For remix Chicken Taco Salad recipe: Place 2 servings leftover chicken mixture in a storage container. Refrigerate up to 2 days. Place remaining ½ packet (1 tablespoon) Mom’s Favorite Taco Seasoning in a resealable bag.

Nutrition per Serving: (does not include toppings or rice)
Calories: 210 Total Fat: 4.5g Sat.Fat: 1g Cholest: 100mg Sodium: 1,240mg Carbs: 15g Fiber: 5g Sugar: 4g Protein: 29g

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