You’ve made chicken in a crockpot before. We all have. But I bet you’ve never made it like this.
Your standard Mason Jar Chicken Burrito Bowls are about to get a serious upgrade. It’s all because of one secret move I learned from a pro. This technique for keeping chicken juicy is a game-changer, much like the method used in our popular Parmesan Crusted Chicken.
Ready to find out what it is? This is the method that turns good, easy crockpot dinners into legendary, don’t-want-to-share-the-recipe meals. Let’s get into it.
Recipe Overview
- Cuisine: Tex-Mex
- Category: Main Dish
- Prep Time: 15 minutes
- Cook Time: 4 hours (Low)
- Total Time: 4 hours 15 minutes
- Servings: 6
The Secret Ingredient That Makes All the Difference
It’s not a spice. It’s not a special sauce. The secret is dry-brining the chicken the night before.
I salt my chicken breasts generously and let them sit uncovered in the fridge. This simple step pulls moisture to the surface, which then gets reabsorbed. The result? Chicken that stays incredibly juicy and seasoned all the way through, even after hours in the slow cooker. It’s my non-negotiable first step.
Why This Method is Better (My Pro-Tips)
Most crockpot recipes just dump everything in. We’re smarter than that. My method builds flavor in layers.
We start by toasting the spices right in the crockpot. This wakes up their oils and gives a deeper, richer base. Then, we layer the ingredients so the chicken steams in seasoned broth, not just sits in water. It’s the difference between boiled and braised.
The “Upgraded” Ingredient List
- 1.5 lbs boneless, skinless chicken breasts (dry-brined!)
- 1 tbsp avocado or olive oil
- 1 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup chicken broth (low-sodium)
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (4 oz) can diced green chiles
- Juice of 1 lime
- Salt and black pepper to taste
- For Serving: Cooked rice, black beans, corn, salsa, avocado, cilantro, lime wedges.
The Pro-Method (Step-by-Step)
- Dry Brine (Night Before): Pat your chicken breasts very dry. Season all over with 1 tsp of kosher salt. Place on a plate and refrigerate, uncovered, overnight.
- Toast the Spices: Add the oil to your crockpot. Turn it to HIGH. Add the chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds until fragrant.
- Build the Base: Immediately add the sliced onion and garlic to the pot. Stir to coat in the spices. This stops the spices from burning.
- Layer for Success: Pour in the chicken broth and scrape up any bits. Place the dry-brined chicken breasts on top of the onions. Pour the canned tomatoes and green chiles over the chicken.
- Cook Low & Slow: Cover and cook on LOW for 4 hours, or until the chicken shreds easily with a fork. No peeking!
- Finish Bright: Transfer chicken to a bowl. Shred it with two forks. Stir the shredded chicken back into the pot with the lime juice. Taste and add more salt or pepper if needed.
Common Mistakes & How to Fix Them
Mistake #1: Overcooked, Dry Chicken. This happens from cooking too long on high heat. Chicken breasts need low and slow. Stick to 4 hours on LOW. If you must use HIGH, check at 2.5 hours.
Mason Jar Chicken Burrito Bowls Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Mason Jar Chicken Burrito Bowls Recipe!
Nutrition Information
Mistake #2: Watery, Bland Sauce. You used regular diced tomatoes, not fire-roasted. You also didn’t toast the spices. Fire-roasted tomatoes have a smoky depth that plain ones lack. Toasting is non-negotiable for flavor.
Variations for the Adventurous Cook
Try swapping the chicken broth for a light beer. It adds a malty note that’s fantastic. If you love garlic and parmesan flavors in your chicken, you might also enjoy our Garlic Parmesan Chicken Skewers for your next grilling adventure.
For a Whole30 version, make sure your broth and chiles are compliant. Serve over cauliflower rice with extra avocado for healthy fats.
This is a perfect Aldi crockpot meal. Their Specially Selected fire-roasted tomatoes and Simply Nature organic chicken broth are my go-tos for cheap Aldi dinners that taste expensive.
Nutrition Notes
- Calories: ~280 (chicken & sauce only)
- Protein: 35g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Note: Nutrition is for the chicken mixture. Final bowl counts depend on your rice, beans, and toppings.
Your Pro-Level Questions Answered
Can I use frozen chicken?
I don’t recommend it. Frozen chicken releases too much water, diluting your sauce. It also makes dry-brining impossible. Thaw it first for the best result.
How long does the shredded chicken last?
In a sealed container in the fridge, it’s perfect for 4 days. The flavor actually gets better on day two. It also freezes beautifully for up to 3 months.
What’s the best way to layer the mason jars?
Start with a scoop of rice, then a layer of beans or corn. Top with a hefty portion of the cooled chicken mixture. Keep wet toppings (salsa, sour cream) and avocado separate until you’re ready to eat.
A Few Final Secrets
Don’t skip the lime juice at the end. That hit of acid brightens the entire dish and ties all the flavors together. It’s a principle we use to great effect in other recipes, like our zesty Lemon Garlic Butter Chicken.
When you pack your jars, let everything cool completely first. This keeps the rice from getting soggy and makes them perfect for grab-and-go lunches all week.
This recipe is your new foundation. Master it, and you’ve mastered a whole class of easy slow cooker chicken dishes. It’s that good.
Now that you have the secrets, I want to hear from you. Make this, taste the difference, and tell me all about it in the comments below. Did the dry-brine change your crockpot game forever? Share your results and your rating!
