Want a dinner that feels like a restaurant meal but costs less than a fast-food combo? I live for recipes like that. This Slow Cooker Green Chile Chicken Burrito Bowls is my weekly secret weapon. It’s the kind of meal that makes you feel like a genius, not a penny-pincher. For another fantastic set-it-and-forget-it meal, try this hearty slow cooker chicken stew.
You don’t need expensive ingredients to eat well. This dish proves it. We’re talking about tender, flavorful chicken that cooks itself while you’re busy. It all comes together over rice for a comforting, completely customizable bowl.
Best of all, it leans on pantry staples and affordable fresh produce. It’s one of those easy crockpot dinners that everyone asks for again. Let’s get into how to make it work for your wallet and your schedule.
Recipe Overview
Here’s the quick look at what you’re making. It’s as simple as it gets.
- Cuisine: Tex-Mex
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (slow cooker)
- Total Time: 4 hours 10 minutes
- Servings: 6
Why This Recipe Saves You Money
I built this recipe with a budget-first mindset. Every choice has a purpose. It’s a perfect example of smart crock pot cooking.
Slow Cooker Green Chile Chicken Burrito Bowls Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Slow Cooker Green Chile Chicken Burrito Bowls Recipe!
Nutrition Information
First, bone-in chicken thighs are almost always cheaper than breasts. They also stay juicier during the long cook time. We use the slow cooker to transform this affordable protein into something amazing.
Canned goods are the heroes here. Diced green chiles, beans, and tomatoes are inexpensive and shelf-stable. Buying these in bulk saves even more. The spices are common ones you likely already own.
This method also saves energy. A slow cooker uses less power than your oven. It’s a win for your grocery bill and your utility bill.
My Tips for Smart Shopping on a Budget
I do most of my shopping at Aldi. Their prices make cheap Aldi dinners a reality. These tips work anywhere, though.
Buy your spices in the international aisle or at discount stores. They cost a fraction of the price. Get big bags of rice and dried beans—they last forever and cost pennies per serving.
For produce, stick to what’s in season. Onions and garlic are almost always cheap. If fresh limes are pricey, use a squeeze of bottled lime juice. It’s a fine swap.
Keep an eye on the weekly meat sales. Stock up on chicken thighs when they’re discounted and freeze them. This recipe is a fantastic Aldi crockpot meal because all the core ingredients are right there. If you love creamy, restaurant-style dishes, you must try this creamy Tuscan chicken with spinach and tomatoes.
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might have half of it already.
- 2 lbs bone-in, skin-on chicken thighs (cheaper and more flavorful)
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (7 oz) can diced green chiles (mild or hot)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup chicken broth (or water with 1 bouillon cube)
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- For serving: cooked rice, shredded cheese, cilantro, lime wedges, sour cream
How to Make It (Step-by-Step)
This is where the magic happens. Your slow cooker does the heavy lifting for these lazy dinners crockpot style.
- Start by browning the chicken. Heat the oil in a large skillet over medium-high heat. Pat the chicken thighs dry and season with salt and pepper. Place them skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is golden and crispy. You don’t need to cook them through. This step adds a huge flavor boost.
- Layer everything in the crockpot. Place the diced onion and garlic in the bottom of your slow cooker. Add the browned chicken thighs on top. Sprinkle with the cumin, oregano, and smoked paprika.
- Add the canned goods and liquid. Pour the entire can of diced green chiles, diced tomatoes, and black beans over the chicken. Add the chicken broth. Give everything a gentle stir around the chicken, trying not to disturb the crispy skin.
- Cook low and slow. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it pulls apart easily with a fork.
- Shred and serve. Carefully remove the chicken thighs to a plate. Let them cool slightly, then discard the skin and bones. Shred the meat with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it sit for 10 minutes to soak up the flavors. Serve over rice with your favorite toppings.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. A little planning turns leftovers into new meals. This is a key part of healthy crockpot cooking.
Got extra shredded chicken and sauce? Spoon it into tortillas for next-day burritos. Or, spread it over tortilla chips for quick nachos. Add a fried egg on top for a killer breakfast bowl.
If you have leftover rice, freeze it in portion-sized bags. It reheats perfectly for a future meal. Any extra onion or cilantro can be diced and frozen for your next cooking session.
The broth in the crockpot is liquid gold. If you have any left, strain it and freeze it. Use it as a base for a quick soup later in the week. This makes the whole dish a true zero-waste champion.
Nutrition Notes
This is a balanced, filling meal. The numbers below are for the chicken mixture only, without rice or toppings. It’s a great foundation.
- Calories: ~280 per serving
- Protein: ~24g (from the chicken and beans)
- Carbohydrates: ~15g
- Fat: ~14g
- Fiber: ~5g (thanks to the beans!)
To keep it lean, skip the cheese and sour cream. Load up on fresh salsa and lime instead. It easily fits into a Whole30 plan if you check your broth and chile labels, making it a perfect Whole30 crockpot recipe.
Common Questions About This Recipe
I get a few questions every time I share this recipe. Here are the answers to make your life easier.
Can I use chicken breasts instead?
You can, but I don’t recommend it for budget or taste. Boneless, skinless chicken breasts cost more and dry out easily in the slow cooker. If you must use them, reduce the cook time to 3-4 hours on LOW. Check them early to prevent overcooking.
My sauce is too thin. How can I thicken it?
This is common. After shredding the chicken, turn your slow cooker to HIGH and leave the lid off. Let it bubble for 20-30 minutes. The extra liquid will evaporate, giving you a thicker, richer sauce. It’s a simple fix.
Can I make this recipe with frozen chicken?
I don’t recommend starting with frozen chicken for food safety reasons. The chicken spends too long in the “danger zone” as it thaws. For the best results and safest easy slow cooker chicken, always thaw your meat in the fridge first.
This recipe is proof that you can eat incredibly well without spending a lot. It’s a set-it-and-forget-it comfort dish that your whole family will love. The leftovers might even be better than the first serving. If you’re craving takeout flavors without the cost, this easy slow cooker chicken pad thai is a must-try.
It’s my go-to when I need a win. I hope it becomes one of your favorite crockpot dishes, too. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
