Chipotle Chicken Burrito Bowls

5 from 1 vote

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Chipotle Chicken Burrito Bowls are a quick and easy dinner recipe that the whole family will love, because everyone can build their own bowl – just how they like it! Made with chicken, corn, rice, and salsa, this hearty meal will fill you right up!

round white plate with the chipotle chicken burrito bowl recipe.
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Have you gotten into the burrito bowl trend yet? It’s one of my favorites because everyone can pile on what they like and how much of it they like.

Homemade chipotle chicken burrito bowls offer a delightful blend of flavors and textures that can cater to a wide range of tastes. These bowls feature a base of fluffy rice, topped with succulent chipotle-spiced chicken, black beans, corn, and fresh vegetables like bell peppers and tomatoes.

The beauty of these bowls lies in their customization; each component can be tailored to personal preferences, making them a hit for family dinners or individual meal prep. The smoky heat from the chipotle provides a robust flavor that brings all the elements together.

Why You’ll Love This Recipe

  • Chipotle chicken is incredibly tender and flavorful.
  • Can be prepared in either an Instant Pot or a slow cooker.
  • Chipotle sauce is available in cans at most stores, with medium heat options.
  • You can adjust the heat level to taste: use one tablespoon for mild heat or up to six tablespoons for high heat.

Recipe Ingredients

portion bowls each with raw ingredients to make chipotle chicken burrito bowls.

For the Chipotle Chicken Taco Meat

  • Chicken thighs or chicken breast
  • Cumin
  • Garlic powder
  • Chipotle sauce
  • Mild salsa

For the Burrito Bowls

See the recipe card for full information on ingredients and quantities.

How To Make Chipotle Chicken Bowls

crock pot pan in the process of making chipotle chicken for the burrito bowl recipe.
crock pot pan in the process of making the chipotle chicken burrito bowl recipe.

Step #1. Place the chicken in the insert of your Instant Pot. Sprinkle with salt, cumin, and garlic powder. Add chipotle sauce and salsa, and use tongs to mix well, ensuring the chicken is evenly coated. Lock the lid, set the vent to seal, and cook on high pressure for 12 minutes.

Step #2. After the cooking time ends, perform a quick pressure release. Once the valve drops, carefully remove the lid. Add corn on top of the chicken, close the lid, and set the Instant Pot to pressure cook for an additional 2 minutes.

small white bowl with shredded chipotle chicken.
round white plate with the chipotle chicken burrito bowl recipe.

Step #3. Perform another quick pressure release after the 2 minutes. Once the valve drops, carefully remove the lid. Use tongs to remove the corn and set it aside. Remove the chicken, shred it in a shallow dish or bowl.

Step #4. Set the Instant Pot to sauté mode and allow the remaining liquid to boil. Let it simmer for about 5 minutes until it starts to thicken. Return the shredded chicken to the pot, stir well to combine, and turn off the Instant Pot. Serve the chicken over cooked rice or quinoa, topped with sliced corn, salsa, and a squeeze of fresh lime.

Recipe FAQs

What if I don’t have an Instant Pot?

You can use a slow cooker instead. Place all ingredients in the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and follow the remaining steps using a pot on the stove for simmering the sauce.

Can I substitute the chipotle sauce?

Yes, if you don’t have chipotle sauce, you can substitute it with a mixture of smoked paprika and a little cayenne pepper to replicate the smoky and spicy flavor profile.

Is there a way to make this recipe less spicy?

Absolutely! Reduce the amount of chipotle sauce to one tablespoon or less, depending on your heat preference. You can also use a mild salsa instead of a spicy one.

round white plate with the chipotle chicken burrito bowl recipe.

How To Serve Chipotle Chicken Bowls

Popular toppings include diced avocados or guacamole, sour cream, shredded cheese, fresh cilantro, chopped green onions, and a squeeze of lime juice for added zest.

How To Store Chipotle Chicken Bowls

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until thoroughly warmed.

Expert Tips

  • The recipe indicates making this in an Instant Pot, but you can make this in the slow cooker by combining all the ingredients together and letting them cook on low for 5-6 hours until the chicken is tender and ready to be shredded. Both work great – use what you have!
  • If you are cooking your chicken in the slow cooker, just cook your corn however you normally do (boil, grill, whatever is your favorite).
  • My tiny store carries the chipotle sauce, so I think it will be easy for you to find. It’s delicious!
  • I prefer to use boneless skinless chicken thighs for this recipe, because I think they stay more tender and moist. It did work great with chicken breast too, though, so use what you have on hand.
  • Add whatever taco toppings you like! We love this with beans, cheese, avocado or guacamole, shredded lettuce, black olives, etc.

More Chicken Recipes To Consider

round white plate with the chipotle chicken burrito bowl recipe.
5 from 1 vote

Chipotle Chicken Burrito Bowls

Chipotle Chicken Burrito Bowls are a fast and delicious meal that the whole family can customize and enjoy. Packed with chicken, corn, rice, and salsa, they're sure to satisfy everyone's appetite!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6

Equipment

  • 1 Instant Pot or Slow Cooker

Ingredients 

For the Chipotle Chicken Taco Meat

  • 1.5 pound boneless, skinless chicken thighs or chicken breast
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 tablespoons chipotle sauce
  • 1 cup prepared mild salsa

For the Burrito Bowls

  • 4 pieces corn on the cob
  • 4 cups cooked rice or quinoa
  • Pico de gallo or prepared salsa
  • Lime wedges for serving
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Instructions 

  • Add the chicken to the insert of your instant pot.
  • Sprinkle the salt, cumin, and garlic powder over the chicken. Add the chipotle sauce and the salsa.
  • Use tongs to combine and mix the ingredients well, covering the chicken on all sides.
  • Lock the lid in place, make sure the vent is set to seal, and select high pressure and 12 minute cook time.
  • When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  • Add the corn on top of the chicken and then close the lid again, select pressure cook and a 2 minute cook time.
  • When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  • Use tongs to remove the corn and set aside. Remove the chicken and place in a shallow dish or bowl and shred it.
  • While you are shredding the chicken, turn the Instant Pot to the saute setting and allow the remaining liquid in the pot to come to a boil.
  • Let the liquid simmer for around 5 minutes, until it starts to thicken.
  • Add the shredded chicken back to the pot, turn off the Instant Pot, and stir to combine well.
  • Serve the chicken over the cooked rice or quinoa and top it with corn sliced from the cob, salsa, and a squeeze of fresh lime.

Notes

  • You can make this in the slow cooker by combining all the ingredients together and letting them cook on low for 5-6 hours until the chicken is tender and ready to be shredded.
  • My tiny store carries the chipotle sauce, so I think it will be easy for you to find. It’s delicious!
  • I prefer to use boneless skinless chicken thighs for this recipe because I think they stay more tender and moist. It did work great with chicken breast too, though, so use what you have on hand.
  • Add whatever taco toppings you like! We love this with beans, cheese, avocado or guacamole, shredded lettuce, black olives, etc.

Nutrition

Serving: 1 of 6 servings, Calories: 651kcal, Carbohydrates: 113g, Protein: 33g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 595mg, Potassium: 702mg, Fiber: 4g, Sugar: 6g, Vitamin A: 352IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg
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4 Comments

  1. Wesley Bielinski says:

    It doesn’t seem to be enough liquid in this recipe. Don’t you get a “burn” notice?

    1. Melissa says:

      How big is instant pot? I haven’t had an issue, maybe it’s a size thing?

  2. Lisa says:

    5 stars
    Made this tonight and it was sooo good. Another Instant Pot win! Eliminated the corn and rice. Subbed beans instead for the base, which are OK for the diet I’m on. Great recipe and flavors!

    1. Melissa says:

      Woohoo!!! What other IP stuff are you loving? I feel like I’m in a rut!