Sheet Pan Burrito Bowls Recipe

Updated December 22, 2025

Sheet Pan Burrito Bowls served warm with cozy spices — Comforting Sheet Pan Burrito Bowls you can make today

I have a confession to make. For years, my slow cooker and my sheet pan lived in completely separate worlds. One was for cozy, hands-off comfort dishes. The other was for my quick, roasted weeknight fixes, like my favorite herb-crusted sheet-pan chicken.

I never thought to introduce them. That is, until a crazy Tuesday when my family wanted burrito bowls, I had a pack of chicken breasts, and zero time to stand at the stove. I looked at my crockpot, then at my sheet pan, and had a lightbulb moment.

What if I let the slow cooker do the heavy, flavor-building work? Then, I could finish everything on one pan for that perfect, crispy texture. The result was a revelation. These Sheet Pan Burrito Bowls became our ultimate lazy dinner hero.

It’s the best of both cooking methods, and I’m so excited to share it with you.

Recipe Overview

Cuisine: Tex-Mex
Category: Dinner
Prep Time: 15 minutes
Cook Time: 4 hours (slow cooker) + 20 minutes (oven)
Total Time: 4 hours 35 minutes
Servings: 6

Why This Recipe is So Special

This method is my secret weapon for beating dinner fatigue. You get that incredible, “simmered-all-day” flavor from the crockpot chicken with almost no active work.

Then, we transform it. By roasting the chicken and veggies on a hot sheet pan, we create amazing caramelized edges and a bit of crunch, much like you get with a classic sheet pan herb-crusted chicken and veggies. It’s a total texture game-changer compared to a standard bowl.

Plus, it’s incredibly flexible. I often shop at Aldi for this—their spices, chicken, and veggies make this a wonderfully cheap Aldi dinner. You can easily adjust it for Whole30 or just keep it simple and comforting.

The Full Ingredient List

I love how simple this list is. You probably have most of these spices already. Don’t stress about being exact—this is a very forgiving recipe.

For the Crockpot Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup mild salsa (store-brand is perfect)
- 1 (4 oz) can diced green chiles
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Sheet Pan:
- 1 large bell pepper, sliced
- 1 red onion, sliced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1.5 cups frozen)
- 2 tablespoons olive oil
- Salt and pepper
For Serving:
- Cooked rice or cauliflower rice
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices or guacamole

My Step-by-Step Method

Here’s exactly how I put it all together. The process is simple, but these steps make sure every bite is packed with flavor.

Start your easy slow cooker chicken. Place the chicken in your crockpot. In a small bowl, mix the salsa, green chiles, and all the spices. Pour this over the chicken, making sure it’s coated.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it shreds easily with a fork.
When the chicken is nearly done, preheat your oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment paper for easy cleanup.
Spread the sliced bell pepper, onion, black beans, and corn on the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Using two forks, shred the chicken right in the crockpot. It will soak up all that delicious juice.
Use a slotted spoon to transfer the shredded chicken onto the sheet pan with the veggies. Spread everything into a single layer. Try to let some of the chicken and beans hit the pan directly for the best browning.
Roast for 15-20 minutes, until the veggies are tender and the edges of the chicken and beans are getting crispy.
Serve immediately over rice with all your favorite fresh toppings. A big squeeze of lime is non-negotiable for me!

My Top Tips for Success

Don’t skip the roast! That final blast of heat is what makes this dish special. It concentrates the flavors and adds that perfect texture.
For a healthy crockpot twist, serve it over cauliflower rice and skip the cheese. It’s still incredibly satisfying.
If you’re short on time, use a store-bought rotisserie chicken. Just mix it with the salsa and spices in a bowl, then proceed with the sheet pan step. It’s a fantastic shortcut.
Double the chicken recipe and freeze half for another ultra-easy dinner next week. It thaws and reheats beautifully.

Common Mistakes to Avoid

I’ve made these so you don’t have to learn the hard way! Here are a couple of easy fixes.

Overcrowding the Pan: If you pile everything on, it will steam instead of roast. Use two pans if needed to give the ingredients space. A single layer is the goal.
Using Too Much Liquid: When transferring the chicken from the crockpot to the sheet pan, use a slotted spoon. We want the flavor, not a soupy pan. A little juice is good, but you don’t want to drown the veggies.
Forgetting to Season the Veggies: That quick toss with oil, salt, and pepper on the raw veggies makes a huge difference in the final taste. Don’t rush past it!

NUTRITION INFORMATION

Calories: ~380
Carbohydrates: 28g
Protein: 35g
Fat: 14g
Saturated Fat: 2.5g
Fiber: 8g
Sugar: 6g
*Note: Nutrition is estimated for chicken/veggie mixture without rice or toppings.

FREQUENTLY ASKED QUESTIONS

Can I make this with frozen chicken?

Yes, you can! Just add about 1 hour to the cook time on LOW. I always make sure the salsa and spice mixture is poured over it to help it cook evenly and stay moist.

What are some other topping ideas?

Get creative! We love pickled red onions, a dollop of Greek yogurt or sour cream, shredded cheese, jalapeños, or even a sprinkle of crushed tortilla chips for extra crunch.

How do I store and reheat leftovers?

Store everything in an airtight container in the fridge for up to 4 days. To reheat, I prefer the oven or air fryer (at 350°F for 5-10 minutes) to keep the texture, but the microwave works in a pinch.

Recipe Overview

Why This Recipe is So Special