Some nights, I’m craving takeout. Other nights, I’m trying to eat clean. And then there are nights where I want both, which is exactly how these protein-packed chicken burrito bowls (slow cooker) came to be. I’m Shaym, the guy behind SoolFood, and this recipe was born during a wild week of back-to-back meetings, when I needed something bold, healthy, and completely hands-off. Turns out, you can toss a few ingredients into the slow cooker in the morning and come home to a burrito bowl that rivals anything you’d find in a Chipotle line.
🥑 Why You’ll Love It
- Packed with lean protein (hi, chicken + beans)
- No prep needed, just dump and go
- Perfect for meal prep or feeding a crowd
- Totally customizable with your favorite toppings
And if you’re into high-protein flavor bombs, you’ll want to save our High Protein Burrito Bowl and try these Crockpot High Protein Recipes next.
🛒 Ingredients
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1½ cups low-sodium chicken broth
- 1 small onion, chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- Juice of 1 lime
- Toppings: shredded lettuce, avocado, salsa, Greek yogurt, shredded cheese, cilantro
🧑🍳 Instructions
Step 1: Place chicken, rice, black beans, corn, tomatoes, broth, onion, and spices into your slow cooker. Stir gently to combine.
Step 2: Cover and cook on low for 6–7 hours or high for 3½–4 hours, until the rice is tender and chicken is cooked through.
Step 3: Remove chicken, shred with two forks, then stir it back into the bowl mixture.
Step 4: Add lime juice, taste, and adjust salt or spices if needed.
Step 5: Serve warm in bowls, then pile on your favorite toppings.
💡 Make It Your Way
- Swap brown rice with quinoa or cauliflower rice (add cooked at the end)
- Go dairy-free by skipping the cheese and Greek yogurt
- Spice it up with jalapeños or chipotle salsa
Leftovers keep great in the fridge for up to 4 days, and they freeze well too.
Pair this recipe with our Peanut Chicken Protein Bowl for a weekday rotation that never gets boring, or try this Salmon Protein Bowl if you’re craving something lighter.