Crock Pot Burrito Bowl Recipe with Chili-Spice

Slow Cooker Burrito Bowl Recipe

5 from 2 reviews

I love how versatile this burrito bowl recipe is and how you can use the same basic recipe to make burrito bowls, burritos, and Chipotle-style salads.


  • 4 lb Pork Loin
  • 6 Cloves Garlic, (chopped)
  • 1 Tbl Chili Powder
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika
  • 1 Tbl Coarse Real Salt *
  • 1 Cup Fresh or Canned Salsa
  • ¼ Cup Honey
  • 3 Cups Beans of your choice (canned or dried that have been cooked)
  • 2 tsp Garlic (minced)
  • Real Salt * (to taste)
  • 6 Cups white rice

Optional Toppings

  • Shredded cheese (omit for dairy-free)
  • Sour cream (omit for dairy-free)
  • 3 Avocados (sliced)
  • Salsa
  • Cilantro


  1. Place the pork loin in a crock pot. Cover the loin with the 6 cloves of chopped garlic, chili powder, cumin, smoked paprika and salt. Pour the salsa and honey over the pork. Turn crock pot on high and cover. Cook for 4 hours. (Can also be cooked on low for about 8 hours).
  2. At the end of 4 hours, shred the pork with a fork, tossing in the juices until they are all soaked up into the meat. Keep warm.
  3. Place the beans in a sauce pan. Add the garlic and bring to a simmer. Season to taste with salt and remove from heat once cooked through.

To assemble bowls:

  1. Place a serving of rice in a bowl and top with about ¼ C. Beans. Top with a generous portion of shredded pork. Add desired toppings such as sour cream, salsa, avocado, cilantro and cheese.

Keywords: Versatile, basic, healthy, easy