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A Simple and Tasty Weeknight Dinner: Slow-Cooker Burrito Bowls


While summer is definitely my favorite season, one perk of colder weather that I can’t deny is being able to break out the slow cooker! I particularly like this burrito bowl recipe because:

  1. It’s easily customizable – by setting up a toppings bar, everyone can make their meal to their liking. Plus, you can serve it over rice, lettuce, or as a taco or burrito.
  2. It’s simple – no cooking or browning anything, just add the ingredients and go!
  3. The timing works out great for a workday – I put the ingredients in before I leave the house, and I can shred the chicken, add the corn and beans, and microwave my frozen brown rice when I get home. By the time I’ve gotten out my toppings and set the table, it’s heated through and ready to eat.

Slow-Cooker Burrito Bowls

  • Serves: 6-8


    • 1 pound frozen chicken breasts or tenders
    • 1 (15-ounce) can no salt added diced tomatoes
    • ½ cup water or low-sodium chicken broth
    • 2 teaspoons chili powder
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 (15-oz) can no salt added black beans, rinsed and drained
    • 1 cup frozen corn kernels
    • Brown rice, tortillas, or shredded lettuce for serving



  • Shredded cheese
  • Cilantro
  • Shredded lettuce
  • Sour cream
  • Avocado
  • Salsa

  • Combine the chicken, diced tomatoes and their juices, water, chili powder, salt, and cumin in the slow cooker. Cook on low for 6-8 hours.
  • Shred chicken with 2 forks and add corn and beans. Cook on low until heated through, about 30 minutes.
  • Serve over brown rice, shredded lettuce, or in a tortilla. Add toppings as desired.
  • Enjoy!

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