These easy Slow Cooker Chipotle Beef Burrito Bowls are a weeknight dinner dream. Tender shredded beef that’s been braised in the slow cooker for hours, fresh veggies, and all your favorite burrito toppings in one bowl. What’s not to love?
The Perfect Weeknight Meal: Slow Cooker Chipotle Beef Burrito Bowls
Can we all agree that burrito BOWLS are where it’s at when it comes to the whole burrito situation? Don’t get me wrong, traditional burritos are good, but burrito bowls are like burrito’s much sophisticated older cousin who seriously has her life figured out.
With burrito bowls you get the flavor of traditional burritos, and all your favorite toppings, but you also get to pack in even more fresh veggies and eat them out of your favorite bowl. And let’s be honest, food just tastes better when eaten out of a bowl, am I right?
Watch How to Make This Recipe
When it comes to a quick and easy weeknight dinner, these slow cooker chipotle beef burrito bowls are my go-to recipe. Everyone loves them, so I know they’ll be a crowd-pleaser, and they only require around 20-30 minutes of actual hands on cook time.
How to Make Slow Cooker Burrito Bowls
Step One: Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
Step Two: Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
Step Three: Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
Step Four: Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
Step Five: Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!
The Best Toppings for Burrito Bowls
Once your beef is done cooking, you just shred it with two forks and assemble your bowls with your favorite burrito toppings, which is personally my favorite part. So let’s talk about those toppings, ok?
romaine lettuce as the base
cauliflower rice (you could also use regular white rice if not on Whole30)
cilantro…lots of it (do not skip…unless you think it tastes like soap, then skip)
Whole30 compliant salsa
fresh jalapeños if you like a little kick
fajita veggies (bell peppers and onions)
fresh lime juice…a whole lot of it (pretty pretty please don’t skip)
Then, you just assemble your bowls, squeeze fresh lime juice over everything, sprinkle cilantro, and dig in. If you’re not following a Whole30, you could also add your favorite beans, shredded cheese, or sour cream to these bowls as well, but I honestly think this recipe is pretty hearty just the way it is, so don’t feel like you’re missing out on anything.
Tips for the Perfect Chipotle Beef Burrito Bowls
You can also use the beef to make lettuce wrap or traditional tacos which are also absolutely delicious.
For my cauliflower rice, I just steam the cauliflower in the microwave and add a squeeze of fresh lime juice and cilantro. BOOM. Easy cilantro-lime cauliflower rice.
If I’m meal prepping this recipe, I’ll make a big batch of fajita veggies and chop up a good amount of romaine so I can assemble these bowls pretty quickly. Make your life easier, my friends.
I hope you give these Slow Cooker Chipotle Burrito Bowls a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro. Enjoy!
Leave a comment
Really excellent flavor, easy to follow recipe! Love doing this in the crockpot
Any other instant pot tips for this recipe? Can’t wait to make it!
Holy moly!!! This delicious made it for one healthier eating son and also was able to use the meat as a fajita for other not so healthy son this was divine!!!!
I have made this once before and am making again tonight. The first time we had it on salads and it was great. With the leftovers I froze and then later made enchiladas. Best enchiladas I have ever made!!! So needless to say, I am making this again tonight and once again the leftovers will be enchiladas. Thank you for sharing
I loved this! The taste was amazing. I used a Dutch oven so cooked it a little less time, covered. The meat was so tender and fell apart easily. Taste was fabulous!
I’ve made these before as burrito bowls but tonight made the beef as sandwiches on rolls with a garlic Mayo and pickles and they were AMAZING! This beef is so easy and versatile and now my family is hooked.
Can I sub the beef for chicken?
Hi Danielle! Absolutely! You are more than welcome to make this recipe work for you! Thanks for your question!
So much flavor!! This is the second dinner recipe we’ve made from your blog and it is SO GOOD. Burrito bowls have been saving us this summer and this was a delicious spin! Thank you!!!
This was so easy and had so much flavor! I don’t have a slow cooker so I did it in my pressure cooker for 20 min/pound and it turned out great!
I’m so glad you were able to make this recipe work for you, Deanna! Thanks for taking the time to leave a review!
Could you use flank or skirt steak in the slow cooker instead for this?
Hi Tiana, I wouldn’t recommend using those cuts for this recipe! Thanks for your question!
I made this yesterday, and we used it for tacos. The beef was tender and flavorful, and it had the perfect amount of spice. I will definitely make this again!
Thanks for leaving a review, Kimberly! I’m so glad you enjoyed the recipe!
Hi! I made this recipe tonight and just finished eating!! Wow the best slow cooker beef recipe I’ve ever made! The beer was sooooo tender and I loved the flavors! It will be so delicious for leftovers this week. Thank you so much!
You’re so welcome, Katelynn! Thank you for sharing!
A delicious and healthy way to use up a chuck roast! I was tired of the usual pot roast & potatoes dinner and this is exactly what we needed. Also a great taco filler! If you have kids I’d have halve the crushed red pepper, green chiles and chili powder.
I’m so glad you loved it, Haley! Thank you for taking the time to leave a review!
Any recommendations for cooking in the oven? This looks like heaven and I’m dying to make it!
This is a great takeout fakeout recipe. It definitely satisfies the burrito bowl craving. And, great for meal prep. What’s better than that?
So happy you loved it, Lauren!
I am currently making this for the second time! I served it a bit differently (regular cilantro lime rice, pinto/black beans, etc.) but otherwise followed the recipe exactly. Wait, I also seared the meat in bacon fat (oops)! Anyways, this meat is delicious and flavorful and moist and is easily one of the best recipes I’ve ever found online. It makes so much that my husband and I have leftovers throughout the week, and it truly is the perfect meal to reheat for lunches, etc. I am so excited to eat this again. It is 10/10 and one of my new favorites!
Love hearing that, Lauren! Thank you for taking the time to leave such a thoughtful review!
I meant to give this 5 stars, oops, accidentally hit 4. Sorry!!!
This recipe was fantastic! Easy to throw together and so flavorful and delicious. The leftovers were great as well and perfect for meal prepping! Will definitely make this a regular meal in our house!
So glad you loved it, Melissa!
I really wanna make this, it seems so good! However, my slowcooker is kinda tiny (i have a college dorm size slowcooker), what’s the best way to make this in a dutch oven instead? About 300 F for the same amount of time? Or is it maybe less time?
Hi, Kira! I would say 300 degrees for three to four hours. Hope you love the recipe!
This was amazing! The quick extra step to brown the meat and cook the onions is so worth it! The meat is fall apart tender and delicious, and makes great leftovers for lunches!
Glad you loved it, Julie! Thanks for taking the time to leave a review!
I love most slow cooker recipes and this one is mo exception! I have made this recipe a few time and it is so delicious and easy. The meat is tender and so flavorful
Glad you enjoyed it, Cameron!
This was so delicious! I made it in the InstantPot by increasing the water to 1 cup and set it for 70 minutes on high pressure then natural release for 30 minutes. So good!! Next time I’ll give myself more time and try it in the crockpot!
So happy you loved it, Clarise! Thanks for sharing!
How would you prepare the beef for this using an instant pot.