Wednesday, May 1, 2013

Slow Cooker Chicken and Pinto Bean Burrito Bowl from The Perfect Pantry

Slow Cooker Chicken and Pinto Bean Burrito Bowl is a perfect season-spanning dish!

Slow Cooker Chicken and Pinto Bean Burrito Bowl from The Perfect Pantry featured on
(Photos from The Perfect Pantry.)

Some people forget about the slow cooker when the weather starts to get warm, but I'm sharing this Slow Cooker Chicken and Pinto Bean Burrito Bowl from The Perfect Pantry to remind you how you can make seasonally-appropriate food in the slow cooker all year round.  Lydia is one of those experienced cooks who's learned to use her slow cooker when she doesn't want to heat up the house, and even if it's not quite that hot yet, this sounds like a perfect season-spanning dish.

In this dish boneless chicken cooks in a tomato-chile-lime mixture until it's falling apart tender, and then beans are added to soak up the flavor.  The chicken and pinto bean mixture is served over rice with toppings like avocado, grated cheese, cilantro, and lime juice to add at the table.  Doesn't that sound good?

Ingredients for this CrockPot Recipe:
  • boneless, skinless chicken breasts
  • Ro-Tel canned tomatoes with green chiles
  • canned roasted green chiles
  • onion
  • ground cumin
  • chili powder
  • lime juice
  • agave nectar
  • canned pinto beans
  • cooked rice, white or brown
  • optional toppings such as avocado slices, melted cheese, chopped cilantro

Get complete instructions for Slow Cooker Chicken and Pinto Bean Burrito Bowl at The Perfect Pantry.

More CrockPot Recipes from The Perfect Pantry:
Lemon Garlic Chicken and White Bean Stew from The Perfect Pantry
Middle Eastern Garlic Chicken from The Perfect Pantry

Slow Cooker Chicken and Pinto Bean Burrito Bowl from The Perfect Pantry featured on

More Ideas with Mexican-Spiced Chicken in the Slow Cooker:
Chicken Chile Verde from Two Peas and Their Pod
Chicken Enchilada Soup from Tasting Spoons
Taco Chicken Bowls from Budget Bytes
Smoky Chipotle Chicken Nachos from Morsels and Musings
Pulled Chicken with Chipotle Barbecue Sauce from Elly Says Opa! 


  1. Thanks so much for featuring this recipe. It was a hit the very first time I tried it, and I've made it many times since. The slow cooker is my new favorite tool for keeping my kitchen cool in warmer weather. I feel like I'm the last person to discover that!

  2. Lydia, you're definite NOT the last person to discover that. I love this type of dish that's good all year round.

  3. I have to say that I like the idea of a slow cooker but don't know if I would use one all that often. Love the recipe so have book marked it and might adapt it.

  4. Anne I love my slow cookers! And I have quite a few. I'm chuckling because I've heard of adapting recipes for the slow cooker but I don't think I've ever heard of adapting them to NOT use the slow cooker!

  5. This was fabulous! Hubby and I both thought it tasted very similar to Chipotle's burrito bowl.

    I did make some minor changes to adjust for timing and allergies. I made it with chicken thighs instead of breasts (I knew I wouldn't be taking it out at the 5 hour mark, and thighs seem to be more forgiving of a longer cook time). My hubby is allergic to tomatoes, so I used Goya salsa verde in place of the Ro-tel.

    I used Trader Joe's brown rice, red rice and barley blend from the freezer, and served with guac and monterey jack. So good!

  6. Val, so glad to hear you enjoyed it. I love the idea of salsa verde in this.


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