Slow Cooker Chicken Burrito Bowls | Weelicious
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Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls from Weelicious



This past October, January and February we shot tons of episodes of Guys Grocery Games up in Santa Rosa, CA. It’s always a ton of fun eating what the chefs make for us (some recipes being a lot better than others), but after a long day of shooting all I generally want is something simple and heartwarming. There’s a Whole Foods near our hotel, so it’s always easy to find something reasonably healthy and tasty, but one night I zeroed in on their burrito bowls and since then I can’t get enough of them.

Slow Cooker Chicken Burrito Bowls from Weelicious

For New Years night this year we invited some good friends over to celebrate the first day of 2015. I wanted to make something special, but their son has specific food restrictions, so the idea of a DIY build your own burrito bowl sounded like the perfect solution. Start with a big bowl for yourself with quinoa (you could also start with a base of brown rice) and top it with tender, juicy chicken, guacamole, salsa, black beans, a good handful of chopped cilantro or whatever else you enjoy.

Slow Cooker Chicken Burrito Bowls from Weelicious

The best part to me, though, is the chicken itself. All I do it place tons of chicken breasts (you could also use boneless, skinless thighs) in a slow cooker with tons of spices and in just a few hours you'll have chicken you can pull into pieces that soak up the delicious juice from the crock pot. The best part is this can and should be doubled so you have tons of leftovers for days to come to turn into burritos, tostada salad, nachos and more.

Slow Cooker Chicken Burrito Bowls from Weelicious

My beloved Slow Cooker Chicken Burrito Bowls have become a bi-weekly rotation that we can’t get enough of!

Slow Cooker Chicken Burrito Bowls from Weelicious

Slow Cooker Chicken Burrito Bowls from Weelicious

Slow Cooker Chicken Burrito Bowls from Weelicious

Quinoa Burrito Bowls  (serves 4-6)

  • Prep Time: 10 mins,
  • Cook Time: 2 hrs,
  • Rating:
    Rate this recipe
This past October, January and February we shot tons of episodes of Guys Grocery Games up in Santa Rosa, CA. It’s always a ton of fun eating what the chefs make for us (some recipes being a lot better than others), but after a long day of shooting all...


  • 4 boneless, skinless chicken breasts
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 yellow onion, diced
  • 2 cups cooked quinoa
  • 2 cups cooked black beans
  • 1 cup weelicious guacamole (recipe linked below)
  • 1 cup salsa
  • 1/2 cup chopped cilantro


  1. 1. Place chicken breasts in a slow cooker and sprinkle with all of the seasonings and diced onion.
  2. 2. Toss and coat the chicken breasts with the spices.
  3. 3. Turn on the slow cooker to low and cook for 2 hours.
  4. 4. Shred the chicken with 2 forks.
  5. 5. In each bowl place a scoop of quinoa and top with chicken, beans and remaining toppings as desired.

Accompaniments: sour cream grated cheese Weelicious guacamole

Quinoa Burrito Bowls

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  2. Dot

    March 7, 2016 at 8:15 am

    I used a whole chicken but cut it up into quarters. I cooked it for 7 hours after dredging it through the spices. I tasted it after 7 and found that it wasn’t flavorfull enough for me. So I cooked it another 7, deboned. Absolutely delicious. The fluid from the chicken and their spices, I used to warm up the beans for 4 hours, delicious, as well. Thank you for this recipe. I have all kinds of food restrictions but this hit the spot.

  3. Rita

    March 2, 2016 at 12:12 pm

    Can I make vegetarian and not using the chicken?

    • C. McCord

      March 3, 2016 at 10:58 am

      Yes! I would add something like black beans or sauteed tofu for added protein!

  4. Connie

    July 27, 2015 at 8:49 pm

    Made this tonight and it was soon good. I ended up using leftover chicken from a roast and just warming it up in a pan with some chicken stock and all of the spices. It turned out great!

  5. Connie

    July 22, 2015 at 9:21 pm

    Hi Catherine,
    How much dry quinoa do I need to make 2 C of cooked quinoa?

  6. Jo Ellyn Kunz

    April 18, 2015 at 2:54 pm

    Sounds delicious!

  7. Sandy perrine

    April 17, 2015 at 4:47 am

    Looking forward to trying the quinoa burrito bowl this evening!

  8. Lisa

    April 14, 2015 at 12:36 pm

    do you use about 1lb of chicken breast?

    • C. McCord

      April 20, 2015 at 1:27 pm

      4 breasts is about 2 pounds!

  9. Sarah

    April 14, 2015 at 12:21 pm

    Making these tonight, thanks!!

    Next time you are up in Santa Rosa, check out Oliver’s Market, it’s a great Whole Foods alternative with awesome prepared foods and all the same organic and local options.

  10. Lauren

    April 12, 2015 at 7:06 pm

    Yum! We love enchilada bowls! And I especially love it when the slow cooker does all the work for me!

    • Catherine McCord

      April 13, 2015 at 10:49 am

      Fantastic! We’re totally obsessed with these. Whoever created the slow cooker gave a great gift to moms!

  11. Jody

    April 12, 2015 at 6:37 pm

    I am planning on making these tomorrow but it seems like something is missing from the recipe instructions. Really just put chicken, spices and onions in and only cook for 2 hours on low???

    • Catherine McCord

      April 13, 2015 at 10:51 am

      The reason for the low and short cooking time is the boneless skinless chicken breasts. I tested this 5 times before posting. When I cooked the chicken breasts for 3 hours they became a bit too dry (although the added liquid helped making the shredded pieces a bit more juicy). Let me know if you try it!

      • Leanne

        May 5, 2015 at 10:44 am

        I was skeptical too about the 2-hour cooking time, but it worked perfectly according to the directions! Chicken was juicy and flavourful.

  12. Wendy

    April 11, 2015 at 12:30 pm

    I would search weelicious for another one of Catherine’s “crockpot chicken” recipes and use that as your baseline for cooking time. Just sub out the spices for this recipe. I’ve done a “busy working mama” version of this- take 3 lbs of frozen chicken breasts & fit them in crockpot as best you can. (This can be harder than you think since frozen breasts don’t bend!) Take 1 jar of your favorite salsa and mix with 1/2 envelope reduced sodium taco seasoning. Pour salsa spice mixture over frozen chicken breasts, cover, cook on “low” for 8-9 hours. When you get home from work, shred the breasts and serve in tacos, burrito bowls, quesadillas, or whatever. My 3 yr old, 18m old & hubby all love this & it’s so easy for the work week.

    • Catherine McCord

      April 13, 2015 at 11:03 am

      Great idea Wendy!

    • Michelle

      April 12, 2015 at 10:22 am

      Just a note about slow cooker safety. I have a 2 year old and have been looking into more slow cooker recipes and how to use them best. I have read that you have to cook frozen foods longer in a slow cooker so it reaches a minimum of 165 degrees to kill bacteria. It says it’s always preferable to use thawed food.

      • Catherine McCord

        April 13, 2015 at 10:52 am

        Interesting. Good note. Will take it consideration the next time I make a batch of these frozen!

  13. Gaby

    April 10, 2015 at 8:20 pm

    OMG! These bowls look fantastic!!!

  14. Catherine

    April 10, 2015 at 7:58 pm

    Would like to know how to adapt this with a whole chicken instead, as I find they are much more economical.

  15. Stacey

    April 10, 2015 at 5:12 pm

    I’m just curious because I’ve just started using a slow cooker, but I thought there needed to be some liquid in the bottom so the meats (or veggies or whatever) do not burn. I don’t see this in this recipe, or many others for that matter. Thanks!

    • Catherine McCord

      April 13, 2015 at 11:06 am

      No liquid necessary! I know it seems crazy, but the chicken naturally releases plenty of liquid for the recipe.

  16. Christin

    April 10, 2015 at 11:59 am

    I am currently obsessed with these and have been making them for weeks. They’re delicious!

    • Catherine McCord

      April 13, 2015 at 10:57 am