Slow Cooker Burrito Bowl

Why I haven’t shared this recipe on the blog yet is beyond me. It has been one of our go-to’s whenever we are stumped with what to make for dinner. The recipe calls for basic ingredients you should always have in your pantry, that’s why it’s such a great dish to make, especially if you haven’t been to the grocery store in a while.

I stumbled upon the recipe on the No.2 Pencil blog years ago when I first got my slow cooker. It was one of the very first recipes I ever made in it and has been a staple since. Not only does it make your home smell amazing while it cooks, but the taste is delicious. I love topping it off with cheese and an avocado slice when I have it.

Slow Cooker Burrito Bowl



  • 1 pound boneless skinless chicken breasts about 2 large breasts

  • 2 tablespoons of olive oil

  • 3 teaspoons of onion powder

  • 2 teaspoons of garlic powder

  • 3 teaspoons of chili powder

  • 2 teaspoons of cumin

  • 1 teaspoon of kosher salt and freshly ground pepper to taste

  • 3 cups of low-sodium chicken broth

  • 1 15 oz can of diced tomatoes drained

  • 1 14 oz can of black beans drained and rinsed

  • 2 3/4 cups of instant whole grain brown rice

  • 1 1/2 cups of shredded colby jack cheese


  1. Place chicken breasts in slow cooker.

  2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.

  3. Cook on low for about 4 hours, until chicken reaches 165 degrees.

  4. Remove chicken breasts from slow cooker.

  5. Turn slow cooker to high and stir in rice and black beans.

  6. Let cook 30-45 minutes on high, or until rice is tender. While the remaining ingredients heat up in the slow cooker, shredded the chicken with two forks. Cover to keep warm.


7. Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.

The recipe is perfect for a couple who love leftovers or families since the recipe makes a lot! We have two containers full of leftovers in our fridge. I don’t mind having this for lunch for the next few days since it tastes just as good heated back up. It’s a well-rounded meal with simple ingredients. It just goes to show that you don’t have to spend boo-coos of money on expensive ingredients when you can make something delicious with everyday pantry and refrigerator items.