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Creamy Slow Cooker Chicken Burrito Bowls

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  • Author: Brittany Dixon
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 5 servings 1x



2 lb boneless chicken breast

1 c frozen corn

1 bag (14.4 oz) frozen bell peppers and onions

4 Tbsp taco seasoning

1 c salsa

8 oz cream cheese, cubed

1 can (15.5 oz) black beans, drained

5 oz baby spinach

*optional green onions, avocado, sour cream for topping


In your slow cooker layer the chicken, peppers, onion, corn, taco seasoning, salsa, and cream cheese. Set on slow cook (low- 203 degrees) for 5 hours.

After 5 hours the chicken will be ready to fall apart, so shred it right in the slow cooker. Add the black beans and spinach, then cover and cook for 15 more minutes until spinach is wilted.

Mix it well to mix in the melty cream cheese, then serve over rice with avocado or wrapped in a tortilla.


If you can find frozen peppers but no onions, just add 1 diced onion to the original mixture.

You don’t have to dice the cream cheese, but it does make it easier to melt and distribute.

If you have a lime handy, squeeze one into the final mixture to brighten it up a bit.