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

More Reader Favorite Beef Recipes

chipotle beef burrito bowl ingredients

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

seared chuck roast in skillet

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!

shredded beef ingredients in slow cooker

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.

slow cooker shredded beef 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.

two burrito bowls with fork

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! 

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.

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beef burrito bowl with toppings and fork

Slow Cooker Chipotle Beef Burrito Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Description

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. 


Ingredients

Scale
  • 2 tablespoons avocado oil
  • 2.5lb beef chuck roast
  • 1 tablespoon salt
  • 1 medium white onion, sliced
  • 3 cloves garlic
  • 115oz can diced tomatoes
  • 14oz can diced green chiles
  • 1/3 cup apple cider vinegar
  • 1/3 water
  • 2 dried bay leaves
  • 1 tablespoon cumin
  • 1/2 tablespoon chipotle powder or chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • sliced bell peppers and onions, for serving
  • romaine lettuce, for serving
  • salsa, for serving
  • cauliflower rice, for serving
  • guacamole, for serving
  • limes, for serving
  • jalapeños, for serving (optional)
  • cilantro, for serving

Instructions

  1. 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 avocado 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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52 Comments

  1. 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.






  2. Can I sub the beef for chicken?

    1. Natalie Perkins (ATHT) says:

      Hi Danielle! Absolutely! You are more than welcome to make this recipe work for you! Thanks for your question!

  3. 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!!!






  4. 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!






    1. Natalie Perkins (ATHT) says:

      I’m so glad you were able to make this recipe work for you, Deanna! Thanks for taking the time to leave a review!

  5. Could you use flank or skirt steak in the slow cooker instead for this?

    1. Natalie Perkins (ATHT) says:

      Hi Tiana, I wouldn’t recommend using those cuts for this recipe! Thanks for your question!

  6. 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!






    1. Ashlea Carver says:

      Thanks for leaving a review, Kimberly! I’m so glad you enjoyed the recipe!

  7. Katelynn DeFrain says:

    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!






    1. Ashlea Carver says:

      You’re so welcome, Katelynn! Thank you for sharing!

  8. 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.






    1. Ashlea Carver says:

      I’m so glad you loved it, Haley! Thank you for taking the time to leave a review!

  9. Any recommendations for cooking in the oven? This looks like heaven and I’m dying to make it!

  10. This is a great takeout fakeout recipe. It definitely satisfies the burrito bowl craving. And, great for meal prep. What’s better than that?






    1. Ashlea Carver says:

      So happy you loved it, Lauren!

  11. Lauren Mickey says:

    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!






    1. Lauren Mickey says:

      I meant to give this 5 stars, oops, accidentally hit 4. Sorry!!!






    2. Ashlea Carver says:

      Love hearing that, Lauren! Thank you for taking the time to leave such a thoughtful review!

  12. 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!






    1. Ashlea Carver says:

      So glad you loved it, Melissa!

  13. 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?

    1. Ashlea Carver says:

      Hi, Kira! I would say 300 degrees for three to four hours. Hope you love the recipe!

  14. 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!

    1. Ashlea Carver says:

      Glad you loved it, Julie! Thanks for taking the time to leave a review!

  15. 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

    1. 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!

      1. Ashlea Carver says:

        So happy you loved it, Clarise! Thanks for sharing!

    2. Ashlea Carver says:

      Glad you enjoyed it, Cameron!

  16. How would you prepare the beef for this using an instant pot.