These Chicken Burrito Bowls are always at the top of my list when I'm trying to plan a meal that I know the family will love. Not only are these burrito bowls delicious and full of flavor, they are easy to meal prep and can be customized to suit everyone's taste!
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It gets even better when I'm using my Crockpot Taco Chicken, a juicy, tender, shredded chicken that adds so much flavor with minimal effort. It's the perfect base for these burrito bowl chicken recipes that taste just like your favorite takeout version, but are fresher and healthier because they're homemade!
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Why You'll Love This Chicken Burrito Bowl Recipe!
These shredded chicken burrito bowls are packed with fresh ingredients and bold, flavors. They are ideal for a quick weeknight dinner or even meal prep. You can layer your favorite toppings, adjust the spice level, and create a healthy, balanced meal that's quick and easy to prepare.
Here are more reasons you'll love this recipe:
- Versatile: It's a customizable, quick, and easy meal that's ideal for any craving or diet.
- Flavorful: The Crockpot Taco chicken adds flavor without needing additional work.
- Meal Prep-Friendly: It's excellent for meal prep; you can make everything ahead of time and assemble it once ready to serve.
- Customizable: You can mix and match toppings for endless variety.
If you are wondering how to make chicken burrito bowls at home, this easy recipe delivers the perfect combination of bold, fresh, and comforting flavors.
Equipment Needed
- Slow cooker or Crockpot (for chicken)
- Saucepan with lid
- Cutting board and knife
- Measuring spoons and cups
- Forks for shredding chicken
- Serving bowls
Key Ingredients
Shredded Chicken - I like to use my juicy shredded crockpot chicken taco recipe for these bowls, but you can use any leftover chicken or rotisserie chicken with a spoonful of taco seasoning and salsa.
Unsalted Butter - It adds richness to the rice and helps sauté the garlic, bringing a subtle depth of flavor.
Garlic - Freshly minced garlic enhances the rice with a warm, aromatic flavor that pairs beautifully with the citrus and herbs.
Long-Grain White Rice - This rice stays fluffy when cooked, making it perfect for bowl-style meals. It soaks up all the lime and cilantro flavors.
Chicken Broth - Using low-sodium broth adds flavor to the rice without making it overly salty. You can substitute water in a pinch, but broth gives a richer flavor.
Lime - Both the zest and juice bring brightness and tang that balance out the savory chicken and creamy toppings.
Cilantro - Chopped cilantro adds a burst of freshness and color. A key ingredient that gives burrito bowls their signature flavor.
Corn - Juicy and sweet corn adds a crisp, sweet flavor that complements the savory ingredients. You can use canned or frozen corn, depending on what you have.
Black Beans - These add protein, heartiness, and fiber to the bowl while keeping it balanced and filling.
Cherry Tomatoes - Juicy and fresh tomatoes provide a pop of color and a mild acidity that brightens up the entire dish.
Avocado - Creamy avocado adds richness and a smooth texture, making it a must-have for burrito bowls.
Shredded Cheese - Cheese ties all the flavors together. Use your favorite blend, like cheddar, Monterey Jack, or a Mexican cheese mix.
Sour Cream - A dollop of sour cream adds creaminess and a cool contrast to the spices.
Lime Wedges - Perfect for squeezing over your bowl right before eating, that fresh citrus finish really brings out the flavors.
Jalapeño - For those who love a little heat, adding sliced jalapeños adds a perfect kick to your bowl.
Step-By-Step Instructions
In a small saucepan, melt butter over medium heat. Add the minced garlic and sauté for 30 seconds, or just until fragrant.
Stir in the rice and toast for a minute or two to coat it with butter and enhance its flavor.
Pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until the rice has absorbed all the liquid.
Stir in lime zest, lime juice, a pinch of salt, and chopped cilantro.
Add about ¾ cup of rice to each serving bowl. Top with 4 ounces of the taco chicken, then layer on your favorite toppings such as corn, beans, tomatoes, avocados, cheese, lime, sour cream, wedges, and jalapeño.
Topping Ideas
These crockpot chicken burrito bowls are so easy to build and customize with your favorite toppings. Here are some of our favorites. You can use as many as you like or keep it simple and go for a more wholesome bowl by reducing the amount of carbs.
- black beans
- corn
- avocado
- sour cream
- guacamole
- cheese
- salsa
- chopped tomatoes
- cilantro
- limes
- jalapeno
Substitutions
- Shredded Chicken- If you are short on time you can make this chicken burrito bowl with leftover shredded chicken or rotisserie chicken. To add flavor to the chicken season it with a spoonful of both taco seasoning and salsa.
- Beef- make your favorite ground beef taco meat and use that for the bowl.
- Vegetarian- skip the meat and add extra beans for a protein boost.
Make Ahead
This recipe is an excellent meal prep idea. You can make the Crockpot Chicken for burrito bowls and rice ahead of time. Store each component separately in the refrigerator, then assemble fresh bowls during the week.
Storage
For make-ahead or leftovers, store the chicken, rice, and toppings in separate containers inside the refrigerator for up to 4 days. You can freeze the shredded chicken for 3 months. Thaw overnight before reheating. You can warm the rice and chicken using a microwave or on the stovetop before assembling.
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Chicken Burrito Bowls
Ingredients
Chicken Burrito Bowl Base
- 16 ounces crockpot taco chicken *see notes below or use rotisserie chicken mixed with a spoonful of taco seasoning and salsa.
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 cup long grain white rice
- 2 cups low sodium chicken broth or water
- zest and juice of 1 lime
- ⅓ cup chopped cilantro
Additional Toppings
- canned or frozen corn
- black beans, rinsed
- tomatoes, halved
- avocado
- cheese
- sour cream
- lime wedges
- jalapeño
Instructions
- Heat a small saucepan over medium heat. Melt butter and sauté garlic for 30 seconds or until fragrant.
- Add the rice to the garlic and butter a stir frequently while toasting the rice.
- Pour in the chicken broth a bring to a boil. Once boiling reduce to a simmer and cover and cook for 15 minutes or until the rice has absorbed the liquid and is tender.
- Stir in the lime zest, lime juice, salt and cilantro to the cooked rice.
- Build the bowls by adding ¾ cup of rice to 4 bowls, along with 4 ounces taco chicken. Add your additional favorite toppings: corn, beans, tomato, avocado, cheese, sour cream, lime wedges and jalapeño.
Notes
-
Add salsa and green chilies to the crockpot.
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Trim any fat off the chicken breast and place them on top of the salsa mixture in the crockpot.
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Sprinkle the packet of seasoning all over the chicken breast.
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Cook on high for 2 hours or low for 4 hours, until the chicken is very tender and easily shreds with a fork. Use a meat thermometer to check for doneness — the internal temperature should reach 165℉.
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Remove the chicken from the crockpot to a cutting board and use two forks to shred the meat.
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Do not discard the salsa mixture (even if it is a little watery that is okay)! Return the shredded chicken to the salsa and toss the meat to coat in the mixture. Because chicken breast can be a bit more dry they will soak up all of the juices from the salsa and help keep it moist.
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