Crockpot Chicken Burrito Bowls

Come home to a tasty, delicious dinner after a long day’s work. These Crockpot Chicken Burrito Bowls require minimal prep time and are on the table in less than 15 minutes once done slow cooking!

Crockpot Chicken Burrito Bowls - This Gal Cooks

I love Mexican style food. I like eating it. I like making it. I REALLY like making it. There’s this Quick & Easy Cheesy Taco Casserole that I made a while back. Oh and this absolutely swoon-worthy Taco Lasagna. Tacos. Lasagna. Nuff said. And last night I made something special. Seafood Enchilada Pasta Bake. Creamy sauce with shrimp and imitation crab meat (come on, the real crab meat is too expensive right now!) mixed with ziti, topped with cheese. Yum.  You’ll want to stay tuned because I’ll be sharing that tasty goodness very soon.

Crockpot Chicken Burrito Bowls - This Gal Cooks

Crockpot Chicken Burrito Bowls

Crockpots. Oh yea, I love them too. I especially like making chicken dishes in them. These Crockpot Chicken Burrito Bowls were no exception. Who can resist throwing a few ingredients into a crockpot when the results are a tasty dinner waiting for you when you get home?

For this recipe, I threw a couple of chicken breasts into my crockpot. Then I added chopped fresh tomatoes and onions, some diced green chilis, a can of beer and some homemade taco seasoning. I cooked this on low for 8-9 hours. You could probably cook it for 5-6 hours but I was at work so 8-9 hours had to do. It still came out great even after 9 hours of slow cooking. I served this with brown rice and topped it with guacamole, black beans, shredded cheese and green onions. Feel free to top it with your favorite toppings.

There was enough of this to last Ken and I for a few days. You can freeze excess leftovers. But if you’re feeding a crew, you’ll definitely have enough to go around. I hope you enjoy this recipe!

Crockpot Chicken Burrito Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: crockpot, Mexican
Serves: 6-8 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 large tomato, chopped
  • ½ medium onion, chopped
  • 1 4oz can of diced green chilis
  • 1 12oz can of beer
  • 2 tbsp taco seasoning
  • 2-3 tbsp cornstarch
  • Salt to taste
  • Cooked brown rice
  • Assorted toppings such as black beans, refried beans, shredded cheese, sour cream and salsa
Instructions
  1. Spray your crockpot with cooking spray. Place the chicken breasts in it.
  2. Add the tomatoes and onions.
  3. Mix together the beer and taco seasoning and pour it over the chicken and veggies. Top with the diced green chilis.
  4. Cover and cook on low for 8-9 hours.
  5. After it's done cooking, gradually whisk in cornstarch until desired thickness is reached. Season with salt, to taste.
  6. Serve over rice and top with your favorite toppings.
Notes
Toppings will alter the nutrition information.
Nutrition Information
Serving size: 1 bowl Calories: 200 Fat: 2g Carbohydrates: 31g Sugar: 3g Protein: 12g

 
Crockpot Chicken Burrito Bowls - This Gal Cooks

Comments

  1. says

    Yum, we love Mexican food too! This burrito bowl looks amazing Julie! Absolutely love that it’s made in the crockpot and that you can freeze leftovers too :) Pinning and can’t wait to try this :) Hope you have a great week Julie!

  2. says

    Julie, this looks so fresh and delicious – and I love that it’s made in a crockpot, which is something I want to try to use more this year. Thanks so much for sharing – pinning and buffering! Hope you have a great Tuesday!

  3. says

    I also love eating Mexican food and love making it even more. It seems like I can’t go one week without putting a Mexican spin on dinner at least once. The only thing is usually it require quite a bit of prep, love that this is all done in the slow-cooker!

  4. says

    We are total Tex-Mex freaks over here too! :) The sauce in this crockpot chicken dish sounds incredible. Love all the “extras” you added to this too with the guac, tomatoes, black beans, etc. Sounds perfect with a Corona! :) Pinning girl!

  5. says

    Now I want a crockpot so badly… too bad they aren’t sold here :–( This stuff looks amazing, what a perfect dinner!
    And the crab-ziti thing sounds out-of-this-world awesome… I can’t wait to hear more about it!

    • says

      Oh darn, that stinks! Maybe one day they will sell them there? One can hope, right?! I am working on the seafood enchilada pasta bake post. I’m hoping to have it up by tomorrow afternoon!

  6. Jamie @ Love Bakes Good Cakes says

    We love Mexican food – and although I always say I’m going to use my crockpot more, I always forget about it! Eek – pinning this so hopefully I can remember! :)

  7. Shawna says

    Hi Julie, I am making this for my dinner tonight and wondeingr if I shred the chicken after it is cooked?? it looks like it in your picture but I just want to make sure! Cant wait to try this!!!

    • says

      You could definitely try it. If you’re able to, you may want to check the chicken after 3 hours of cooking. Some crockpots seem to run hotter than others and if the chicken over cooks, it will be a little dry!

      I hope you enjoy this! I just love easy Mexican style recipes. :)

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