26+ Irresistible Crockpot Burrito Bowl Recipes You Need to Try

Crockpot meals are a lifesaver for busy days.

They bring convenience, flavor, and comfort to the table with minimal effort.

Burrito bowls, in particular, are a crowd-pleaser, combining hearty proteins, flavorful seasonings, and versatile toppings.

With the slow cooker, you can create a variety of burrito bowl recipes that cater to every taste and dietary preference.

Whether you love spicy, sweet, tangy, or savory, there’s a crockpot burrito bowl for you.

In this post, we’re diving into 26+ amazing crockpot burrito bowl recipes that will elevate your meal planning game.

26+ Irresistible Crockpot Burrito Bowl Recipes You Need to Try

Crockpot burrito bowls are the perfect combination of convenience and flavor.

These recipes offer something for everyone, from meat lovers to vegans.

With just a few ingredients and your trusty slow cooker, you can enjoy restaurant-quality meals at home.

They’re versatile, easy to customize, and great for meal prepping or serving a crowd.

By trying these 26+ recipes, you’ll discover how fun and simple creating burrito bowls can be.

So grab your crockpot, pick your favorite recipe, and get ready to savor a stress-free meal!

Slow-Cooked Chicken Burrito Bowl

For those nights when you want a flavorful and hearty meal without spending hours in the kitchen, this crockpot chicken burrito bowl is the perfect choice. Combining tender shredded chicken, perfectly spiced beans, and rice, this dish is a delicious and convenient alternative to takeout. It’s versatile, allowing you to customize toppings to suit your taste, and ideal for busy weekdays or casual family dinners.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup uncooked long-grain rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Optional toppings: shredded cheese, avocado slices, salsa, sour cream, cilantro

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add black beans, corn, diced tomatoes, and rice.
3. Sprinkle taco seasoning, garlic powder, onion powder, salt, and pepper over the mixture.
4. Pour in the chicken broth, ensuring the rice is fully submerged.
5. Cover and cook on low for 4-6 hours or until the chicken is tender and easily shredded.
6. Remove the chicken, shred it using two forks, and return it to the pot. Stir everything well.
7. Serve in bowls with your choice of toppings.

This crockpot chicken burrito bowl is a lifesaver for busy days, offering a balance of protein, fiber, and comfort in every bite. The slow-cooking process enhances the flavors, making this a go-to meal for your weekly rotation. Whether you’re meal-prepping or feeding a crowd, this dish is guaranteed to satisfy.

Beef and Quinoa Burrito Bowl

If you’re seeking a healthier twist on a classic burrito bowl, this beef and quinoa recipe is the perfect fit. By swapping out rice for protein-packed quinoa and using lean ground beef, this dish delivers all the bold, savory flavors you love with an extra dose of nutrition. Perfect for anyone looking to indulge in comfort food without compromising on health.

Ingredients:

• 1 lb lean ground beef
• 1 cup quinoa, rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup diced bell peppers (any color)
• 1 small onion, chopped
• 1 cup salsa (mild, medium, or hot based on preference)
• 2 cups beef broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• Optional toppings: Greek yogurt, shredded lettuce, diced tomatoes, hot sauce

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it up into small pieces. Drain any excess fat and transfer to the crockpot.
2. Add quinoa, beans, bell peppers, onion, salsa, chili powder, smoked paprika, cumin, salt, and pepper.
3. Pour in the beef broth and stir to combine.
4. Cover and cook on low for 4-5 hours or until the quinoa is cooked and fluffy.
5. Stir well before serving and portion into bowls. Add desired toppings.

This beef and quinoa burrito bowl is a satisfying and wholesome meal that’s sure to please the whole family. The quinoa adds a nutty flavor and fluffy texture, perfectly complementing the seasoned beef. It’s a fantastic choice for anyone craving a hearty meal that’s both flavorful and nutritious.

Vegetarian Lentil Burrito Bowl

For a meatless option that doesn’t skimp on flavor, this vegetarian lentil burrito bowl is a must-try. Packed with plant-based protein from lentils and loaded with vegetables, this dish is a vibrant, nutrient-dense alternative that’s just as satisfying as its meat-based counterparts.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 cup uncooked brown rice
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn
• 1 cup diced zucchini
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp minced garlic
• Salt and pepper, to taste
• Optional toppings: diced avocado, lime wedges, shredded cheese, chopped green onions

Instructions:

1. Add lentils, rice, diced tomatoes, corn, zucchini, chili powder, cumin, smoked paprika, minced garlic, salt, and pepper to the crockpot.
2. Pour in the vegetable broth, stirring to combine.
3. Cover and cook on low for 5-6 hours, or until the lentils and rice are tender.
4. Stir the mixture well and adjust seasonings if needed.
5. Serve hot in bowls and add your favorite toppings.

This vegetarian lentil burrito bowl is proof that meatless meals can be just as hearty and delicious. The lentils and rice provide a satisfying base, while the vegetables and spices bring vibrant flavors. Perfect for anyone looking to incorporate more plant-based meals into their diet, this recipe is both filling and flavorful.

Spicy Pulled Pork Burrito Bowl

When you’re craving something smoky, spicy, and irresistibly tender, this spicy pulled pork burrito bowl is the answer. Slow-cooked pork shoulder melts in your mouth, absorbing the bold spices and tangy flavors in the process. This dish is perfect for impressing guests or treating yourself to a hearty, restaurant-quality meal at home.

Ingredients:

• 2 lbs pork shoulder
• 1 cup uncooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, finely diced
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: sour cream, guacamole, shredded lettuce, pickled jalapeños

Instructions:

1. Place the pork shoulder in the crockpot and season it with smoked paprika, cumin, garlic powder, salt, and pepper.
2. Add black beans, corn, onion, diced tomatoes, chipotle peppers, and rice.
3. Pour in the chicken broth, ensuring the rice is submerged.
4. Cover and cook on low for 8-10 hours or until the pork is tender and easily shredded.
5. Shred the pork using two forks, stir everything together, and serve in bowls with your favorite toppings.

The slow-cooking process infuses the pork with rich, smoky flavors, creating a dish that feels both luxurious and comforting. The addition of chipotle peppers adds a delightful kick, making this bowl an irresistible treat for spice lovers.

Crockpot Shrimp and Cilantro Lime Burrito Bowl

This shrimp and cilantro lime burrito bowl is a refreshing and zesty take on the classic. By combining tender, succulent shrimp with lime-infused rice and fresh toppings, you’ll feel like you’re dining seaside. The flavors are light yet bold, perfect for a meal that feels indulgent but stays on the healthier side.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup uncooked jasmine rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced bell peppers (any color)
• 1 small red onion, diced
• 1/2 cup fresh cilantro, chopped
• Juice and zest of 2 limes
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: sliced avocado, diced mango, hot sauce

Instructions:

1. Add rice, black beans, bell peppers, red onion, cumin, garlic powder, salt, and pepper to the crockpot. Pour in the vegetable broth.
2. Cover and cook on low for 4-5 hours or until the rice is tender.
3. During the last 30 minutes of cooking, add the shrimp and lime juice. Stir well.
4. Once the shrimp is cooked through, stir in chopped cilantro and lime zest.
5. Serve hot in bowls, garnished with your favorite toppings.

The combination of citrusy lime, tender shrimp, and aromatic rice makes this burrito bowl a standout meal. It’s light yet filling, with a tropical twist that will brighten your day.

Southwest Turkey Burrito Bowl

Ground turkey brings a lean and flavorful twist to this Southwest-inspired burrito bowl. Bursting with the bold flavors of chili, cumin, and smoked paprika, this dish is hearty and wholesome. It’s a great way to enjoy a nutritious meal without sacrificing taste or convenience.

Ingredients:

• 1 lb ground turkey
• 1 cup uncooked brown rice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, chopped
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Optional toppings: shredded cheddar cheese, Greek yogurt, salsa

Instructions:

1. Brown the ground turkey in a skillet over medium heat. Transfer to the crockpot.
2. Add brown rice, beans, corn, onion, diced tomatoes, chili powder, smoked paprika, cumin, salt, and pepper.
3. Pour in the chicken broth and stir to combine.
4. Cover and cook on low for 5-6 hours, or until the rice is tender.
5. Stir well before serving and portion into bowls. Add desired toppings.

The lean turkey adds a slightly lighter, yet still hearty, touch to this burrito bowl. Combined with the earthy flavors of spices and wholesome ingredients, it’s a dish you can feel good about enjoying.

Crockpot Barbacoa Beef Burrito Bowl

Rich, slow-cooked barbacoa beef takes the spotlight in this irresistible burrito bowl. The combination of tender, shredded beef and bold spices creates a meal that’s as decadent as it is easy to prepare. Perfect for entertaining or treating yourself to a restaurant-worthy dish at home.

Ingredients:

• 2 lbs beef chuck roast
• 1 cup uncooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, sliced
• 1 cup frozen corn
• 2 cups beef broth
• 1/4 cup apple cider vinegar
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: pico de gallo, queso fresco, lime wedges

Instructions:

1. Place the beef roast in the crockpot and season with cumin, oregano, garlic powder, salt, and pepper.
2. Add rice, black beans, onion, corn, chipotle peppers, apple cider vinegar, and beef broth.
3. Cover and cook on low for 8-10 hours or until the beef is tender and easily shredded.
4. Shred the beef and stir everything together before serving.
5. Serve in bowls with your favorite toppings.

This barbacoa burrito bowl is the epitome of indulgent comfort food. The beef is melt-in-your-mouth tender, while the smoky chipotle peppers and tangy vinegar create a complex, delicious flavor profile.

Tex-Mex Vegetarian Quinoa Burrito Bowl

Packed with the vibrant flavors of Tex-Mex cuisine, this vegetarian quinoa burrito bowl is a colorful, nutrient-rich delight. Featuring hearty quinoa, bold spices, and fresh vegetables, it’s a dish that proves meatless meals can be just as satisfying and full of flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 small onion, chopped
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Optional toppings: fresh cilantro, diced avocado, shredded cheese

Instructions:

1. Add quinoa, black beans, corn, bell pepper, onion, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine.
3. Cover and cook on low for 4-5 hours or until the quinoa is cooked and fluffy.
4. Stir well before serving and top with desired garnishes.

This Tex-Mex quinoa burrito bowl is a burst of flavor and nutrition in every bite. The quinoa’s nutty texture pairs perfectly with the robust spices and fresh vegetables, creating a meal that’s both wholesome and satisfying.

Crockpot Carnitas Burrito Bowl

Transform tender, slow-cooked pork into perfectly seasoned carnitas with this delicious burrito bowl recipe. This dish is a balance of textures and flavors, featuring crispy shredded pork, creamy beans, and zesty toppings. Ideal for family dinners or meal prep, this recipe captures the essence of traditional Mexican flavors in every bite.

Ingredients:

• 2 lbs pork shoulder
• 1 cup uncooked rice
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Juice of 2 oranges
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional toppings: pickled onions, salsa verde, avocado slices, shredded cheese

Instructions:

1. Rub the pork shoulder with oregano, cumin, smoked paprika, salt, and pepper. Place it in the crockpot.
2. Add pinto beans, corn, onion, garlic, orange juice, and chicken broth. Cover and cook on low for 8-10 hours.
3. Remove the pork, shred it with forks, and spread it on a baking sheet. Broil for 5-10 minutes to crisp the edges.
4. Cook the rice separately and assemble the bowls with pork, rice, and toppings.

This carnitas burrito bowl is a flavor-packed dish with tender pork and zesty accompaniments. The crispy edges of the pork add a delightful texture, making it a crowd-pleaser for any occasion.

Honey Chipotle Chicken Burrito Bowl

Sweet, smoky, and slightly spicy, this honey chipotle chicken burrito bowl is a unique take on the classic. The chicken is infused with bold flavors during its slow cooking, resulting in a dish that’s bursting with taste and perfect for a special dinner or meal prep.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/4 cup honey
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional toppings: fresh cilantro, lime wedges, sour cream, shredded lettuce

Instructions:

1. Place the chicken thighs in the crockpot and season with garlic powder, smoked paprika, salt, and pepper.
2. Add black beans, diced tomatoes, honey, chipotle peppers, and chicken broth.
3. Cover and cook on low for 6-8 hours.
4. Shred the chicken, stir everything together, and serve over cooked rice with your choice of toppings.

This honey chipotle chicken burrito bowl delivers a beautiful combination of sweetness and heat. The flavors are perfectly balanced, making it a delightful dish for those who enjoy a touch of spice.

Crockpot Steak Fajita Burrito Bowl

Elevate your dinner game with this steak fajita burrito bowl. Tender strips of beef, bell peppers, and onions are slow-cooked to perfection with fajita spices, creating a flavorful and satisfying dish that brings the sizzling steakhouse experience to your home.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 cup uncooked white rice
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup beef broth
• 1 tbsp fajita seasoning
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: guacamole, shredded cheese, salsa

Instructions:

1. Add the flank steak, bell peppers, onions, diced tomatoes, fajita seasoning, garlic powder, salt, and pepper to the crockpot.
2. Pour in the beef broth and stir to combine.
3. Cover and cook on low for 6-8 hours or until the steak is tender.
4. Serve the steak and vegetables over cooked rice, adding your favorite toppings.

The slow cooking brings out the rich flavors of the steak and vegetables, while the fajita seasoning adds a punch of spice. This dish is hearty, flavorful, and perfect for steak lovers.

Crockpot Chili Burrito Bowl

For a warm and hearty option, this chili burrito bowl is the ultimate comfort food. Loaded with beans, ground beef, and classic chili spices, this dish is the perfect meal to cozy up with on a chilly evening.

Ingredients:

• 1 lb ground beef
• 1 cup uncooked brown rice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, chopped
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: shredded cheddar, sour cream, green onions

Instructions:

1. Brown the ground beef in a skillet and transfer to the crockpot.
2. Add beans, diced tomatoes, onion, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Pour in the beef broth and stir to combine.
4. Cover and cook on low for 5-6 hours. Serve over cooked brown rice with toppings of choice.

This chili burrito bowl is hearty, filling, and packed with bold flavors. It’s an easy-to-make meal that’s sure to warm your soul.

Lemon Garlic Chicken Burrito Bowl

This light and refreshing lemon garlic chicken burrito bowl is a bright twist on the traditional. With zesty lemon, fragrant garlic, and tender chicken, it’s a meal that feels fresh and wholesome, perfect for a lighter dinner option.

Ingredients:

• 2 lbs chicken breasts
• 1 cup uncooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• Juice and zest of 2 lemons
• 2 cups chicken broth
• 1 tsp dried oregano
• Salt and pepper, to taste
• Optional toppings: fresh parsley, sliced cucumber, feta cheese

Instructions:

1. Place chicken breasts in the crockpot and season with oregano, salt, and pepper.
2. Add quinoa, onion, garlic, lemon juice, and zest. Pour in chicken broth.
3. Cover and cook on low for 5-6 hours.
4. Shred the chicken, mix with the quinoa, and serve with desired toppings.

This lemon garlic chicken burrito bowl is light yet flavorful, offering a refreshing alternative for a balanced meal.

Buffalo Chicken Burrito Bowl

For fans of bold, spicy flavors, this buffalo chicken burrito bowl is a game-changer. Featuring tender shredded chicken coated in spicy buffalo sauce, it’s perfect for satisfying your cravings while still keeping things simple and nutritious.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced celery
• 1 cup buffalo wing sauce
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional toppings: blue cheese crumbles, ranch dressing, green onions

Instructions:

1. Place the chicken breasts in the crockpot and season with salt and pepper.
2. Add black beans, celery, rice, buffalo sauce, and chicken broth.
3. Cover and cook on low for 6-8 hours.
4. Shred the chicken, stir everything together, and serve with toppings.

This buffalo chicken burrito bowl is a spicy, tangy dish that’s both comforting and exciting. Perfect for spice lovers, it’s a versatile meal that’s sure to become a favorite.

Crockpot Salsa Verde Chicken Burrito Bowl

This salsa verde chicken burrito bowl offers a tangy, vibrant flavor that’s both refreshing and satisfying. Made with tender shredded chicken slow-cooked in zesty salsa verde, it’s a simple yet elegant dish perfect for family meals or meal prep.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 cup uncooked white rice
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cups salsa verde
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• Optional toppings: avocado slices, shredded cheese, sour cream, lime wedges

Instructions:

1. Place the chicken thighs in the crockpot and season with cumin, garlic powder, salt, and pepper.
2. Add pinto beans, corn, onion, salsa verde, and chicken broth.
3. Cover and cook on low for 6-8 hours.
4. Shred the chicken and stir everything together. Serve over cooked rice with your favorite toppings.

The salsa verde adds a tangy brightness to this burrito bowl, perfectly complementing the tender chicken and hearty beans. This dish is quick to assemble and bursting with flavor, making it a go-to for busy days.

Korean-Inspired Beef Burrito Bowl

For a fusion twist, this Korean-inspired beef burrito bowl combines the sweet and savory flavors of Korean barbecue with the hearty elements of a burrito bowl. It’s a unique and exciting dish that’s sure to impress.

Ingredients:

• 1 lb ground beef
• 1 cup uncooked jasmine rice
• 1 small onion, diced
• 1 cup shredded carrots
• 1 cup chopped spinach
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• Optional toppings: kimchi, green onions, sesame seeds, fried egg

Instructions:

1. Brown the ground beef in a skillet and drain any excess fat. Add soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Stir to combine.
2. Transfer the beef mixture to the crockpot and add carrots, spinach, and diced onion. Cook on low for 2-3 hours.
3. Serve the beef mixture over cooked jasmine rice. Add kimchi, sesame seeds, or a fried egg for extra flavor.

This Korean-inspired burrito bowl is a fun way to mix up your dinner routine. The savory-sweet beef paired with the freshness of vegetables creates a bold, flavorful meal.

Crockpot Vegan Sweet Potato Burrito Bowl

This vegan sweet potato burrito bowl is a wholesome, plant-based option packed with vibrant flavors and hearty textures. Sweet potatoes and black beans create a satisfying base, while spices and toppings add complexity to the dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup uncooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small red onion, diced
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Optional toppings: diced avocado, cilantro, lime wedges, vegan sour cream

Instructions:

1. Add sweet potatoes, quinoa, black beans, corn, red onion, diced tomatoes, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Pour in the vegetable broth and stir to combine.
3. Cover and cook on low for 4-5 hours, or until the sweet potatoes are tender and quinoa is fluffy.
4. Serve in bowls with your desired toppings.

This vegan burrito bowl is comforting, filling, and full of nutrients. The natural sweetness of the potatoes pairs beautifully with the savory spices, making it a crowd-pleaser for all eaters.

Crockpot BBQ Chicken Burrito Bowl

Combine smoky barbecue flavors with the comfort of a burrito bowl in this delicious recipe. Tender, shredded BBQ chicken pairs perfectly with beans, rice, and fresh toppings, creating a unique twist on a classic.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup uncooked brown rice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 small onion, diced
• 1 cup barbecue sauce
• 1 cup chicken broth
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Optional toppings: shredded cheddar, green onions, coleslaw

Instructions:

1. Place chicken breasts in the crockpot and season with smoked paprika, salt, and pepper.
2. Add kidney beans, onion, barbecue sauce, and chicken broth. Cover and cook on low for 6-8 hours.
3. Shred the chicken and serve over cooked brown rice with toppings of choice.

This BBQ chicken burrito bowl offers a sweet and smoky flavor profile that’s comforting and satisfying. Perfect for BBQ lovers, it’s a fun and easy-to-make meal.

Mediterranean Chicken Burrito Bowl

This Mediterranean-inspired burrito bowl offers a fresh and light alternative to traditional flavors. With lemon, garlic, and Mediterranean spices, it’s a flavorful and healthy meal option.

Ingredients:

• 2 lbs chicken breasts
• 1 cup uncooked couscous
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, sliced
• Juice and zest of 2 lemons
• 1 tsp oregano
• 1 tsp garlic powder
• 1 cup chicken broth
• Salt and pepper, to taste
• Optional toppings: crumbled feta, fresh parsley, tzatziki sauce

Instructions:

1. Place chicken breasts in the crockpot and season with oregano, garlic powder, salt, and pepper.
2. Add lemon juice, lemon zest, and chicken broth. Cover and cook on low for 5-6 hours.
3. Cook couscous separately. Assemble bowls with chicken, couscous, cucumber, tomatoes, and olives. Add toppings.

This Mediterranean burrito bowl is a bright and healthy meal with bold flavors. It’s perfect for a refreshing dinner or meal prep option.

Crockpot Tex-Mex Breakfast Burrito Bowl

Who says burrito bowls are just for dinner? This Tex-Mex breakfast version combines scrambled eggs, breakfast sausage, and bold spices for a hearty, protein-packed start to your day.

Ingredients:

• 1 lb breakfast sausage
• 1 cup uncooked hash browns
• 6 large eggs, whisked
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 1 small onion, diced
• 1 tsp chili powder
• Salt and pepper, to taste
• Optional toppings: avocado slices, hot sauce, sour cream

Instructions:

1. Brown the breakfast sausage in a skillet and transfer to the crockpot.
2. Add hash browns, onion, salsa, chili powder, salt, and pepper. Cover and cook on low for 3-4 hours.
3. Add the whisked eggs during the last 30 minutes of cooking, stirring to combine.
4. Top with shredded cheese before serving.

This Tex-Mex breakfast burrito bowl is a flavorful and filling way to start your morning. With its bold spices and hearty ingredients, it’s a unique and satisfying breakfast option.

Note: More recipes are coming soon!