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.

Easy Slow Cooker 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?

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.

Slow Cooker Burrito Bowls Video: Watch How to Make This Recipe

Recipe Ingredients

Chuck Roast: you’ll need a two and a half pound chuck roast for this recipe.

Onion & Garlic: fresh onion and garlic help to add so much flavor to the beef.

Canned Tomatoes: you’ll need one can of diced canned tomatoes for this recipe.

Green Chilies: you can use either mild or hot green chilies depending on what you prefer.

Apple Cider Vinegar: this helps to deglaze the pan and helps to tenderize the chuck roast.

Spices: to really make sure this pulled beef is flavorful, you’ll need a combination of bay leaves, chipotle powder, red pepper flakes, dried oregano, and paprika.

Helpful Kitchen Tools

How to Make This Beef Chipotle Bowl

Step One: Heat a large heavy-bottomed skillet or dutch oven 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?

Topping Ideas:

romaine lettuce as the base
cauliflower rice or white rice rice
cilantro…lots of it (do not skip…unless you think it tastes like soap, then skip)
salsa or homemade pico de Gallo
avocado corn salsa
fresh jalapeños if you like a little kick
guacamole
fajita veggies (bell peppers and onions)
fresh lime juice…a whole lot of it (pretty pretty please don’t skip)
sour cream or Greek yogurt

Then, you just assemble your bowls, squeeze fresh lime juice over everything, sprinkle cilantro, and dig in.

Tips and Tricks for the Perfect Chipotle Beef Burrito Bowls

If you prefer, you can make the shredded beef in a dutch oven instead of in the slow cooker. Cook the beef in a dutch oven at 330 degrees for 3-4 hours until tender.
You can also use the shredded beef to make lettuce wrap or traditional tacos which are also absolutely delicious.
If you’re using cauliflower rice, just steam the frozen cauliflower in the microwave and add a squeeze of fresh lime juice and cilantro. BOOM. Easy cilantro-lime cauliflower rice.
Make a big batch of fajita veggies and chop up extra romaine lettuce if you’re meal prepping this recipe so that you can assemble the bowls quickly for lunch or dinner.

How to Store, Freeze, and Reheat

Store: If you have a tight fitting lid for your slow cooker then you can store the shredded beef in the slow cooker inside the fridge. Alternatively, once the beef has cooled completely, transfer it to an air-tight storage container and keep in the fridge for 3-4 days.

Freeze: this slow cooker shredded beef is a great freezer friendly recipe. I love to make a large batch and then freeze half for a rainy day. Once the beef has cooled, you can transfer it (and all of the onions, tomatoes, and juices) to a freezer safe container and then place in the freezer. The beef should be good for up to 3 months. When you are ready to reheat, allow the beef to thaw in the fridge first.

Reheat: The easiest way to reheat the shredded beef is either on the stove top or in the microwave. To do reheat on the stove, just heat a large skillet over medium-high heat. Once hot add the beef and cook until heated through. You can add a bit of oil if you want to prevent sticking. If using the microwave, just heat the beef for 30 seconds to a 1 minute at a time until warmed through.

More Delicious Bowl Recipes

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!

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