Slow Cooker Burrito Bowls – A Lazy Legend in a Bowl

It started with zero motivation. A grey Tuesday. Work piling. Hunger rising. The kind of day where the oven felt like an enemy and standing by the stove? Out of the question. Enter: slow cooker. Bless this glorious machine. Toss stuff in, walk away, come back to something magical. That’s how these burrito bowls were born.

Hearty. Warm. Zero stress. Let’s go.

What You’ll Need (throw it in, no rules police here):

• 2 boneless chicken breasts (or thighs, if you like things juicy)
• 1 cup uncooked rice (white, brown—whatever you vibe with)
• 1 can black beans, drained
• 1 cup corn (frozen, canned, who cares)
• 1 can diced tomatoes with green chiles (the spicy whisper you didn’t expect)
• 1 1/2 cups chicken broth
• 1 packet taco seasoning (or DIY it if you’re feeling chef-y)
• 1/2 tsp cumin
• Salt & pepper 
• Optional toppings: shredded cheese, avocado, sour cream, salsa, crushed tortilla chips, lime wedges (add what your soul says yes to)

The Chaos Method

So here’s the move. Grab your slow cooker. Dump in the chicken. Add rice. Beans. Corn. Tomatoes. Everything goes in. Don’t overthink it. Sprinkle in the taco seasoning, cumin, some salt and pepper. Pour in the broth last—just enough to let the rice cook and not go dry.

Give it a stir, maybe once. Or don’t. It works either way.

Lid on. Set to low for 6-7 hours. Or high for 3-4. That’s it. Seriously. Walk away. Let life happen. Do your thing. Nap. Work. Chase toddlers. When you come back, the smell? It’s burrito bowl heaven.

Shred, Stir, Serve

When time’s up, open the lid (slow cooker fog hits you like a tortilla-scented dream). Chicken? Fork-tender. Shred it right in the pot. It just falls apart—like that one friendship in college. Stir everything together. Fluff the rice a bit. Done.

Scoop into bowls. Top with whatever you’ve got—cheese, sour cream, avocado chunks, jalapeños if you like pain. Squeeze of lime if you’re fancy. Or just eat it plain and hot. Still wins.

Leftovers? Better the Next Day

Pack it for lunch. Eat it cold if you’re weird like that. Or reheat with more cheese melted in and pretend you planned it all along.

Slow cooker burrito bowls—proof you don’t have to try hard to eat like a legend. It’s a dump-and-done dinner that’ll feed a crowd or just you, three times. Trust me, this one sticks around.