Crock Pot Chicken and Rice Burrito Bowl
This Crock Pot Chicken and Rice Burrito Bowl has tons of flavor thanks to salsa and seasoning and only takes a few minutes of prep time.
A DELICIOUS CROCK POT MEAL
I love to discover new dinner recipes for the slow cooker. Especially recipes that have plenty of leftovers that can be re-heated the next day! This recipe for Crock Pot Chicken and Rice Burrito Bowl fits the bill.
It is not only filling and scrumptious but it manages to taste even better the next day when you heat it back up in the microwave. It’s the perfect meal after a long, cold day. Just what your stomach ordered.
This recipe was so easy to make and tasty. My husband kept saying how good it is. I will definitely make it again!
– Sharon
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts – chicken thighs or tenderloins can be used.
- onion
- salsa – I really like Herdez mild salsa for this but go with a brand and flavor you enjoy.
- lower sodium chicken broth – because of the taco seasoning and salsa (that already have salt in them), I recommend a lower sodium chicken broth. You can always add in additional salt if necessary.
- taco seasoning – use a packet of store bout taco seasoning or make Homemade Taco Seasoning.
- cumin (optional)
- salt & pepper, to taste
- instant rice (brown or white) – I know folks are going to ask about long grain rice. I have only ever tested this with instant rice. You would probably need more liquid for long grain rice (I would definitely rinse the rice first) but I can’t give you guidelines on how much liquid since I haven’t personally done it.
- black beans – don’t like black beans? Just leave them out or switch out for your favorite bean – like pinto beans.
- Colby jack cheese – use any cheese you enjoy here. If you want a little kick of heat, try Pepper Jack!
HOW TO MAKE CROCK POT CHICKEN AND RICE BURRITO BOWLS:
Place chicken and diced onion in slow cooker and add broth, salsa, and seasonings. Cover and cook on LOW for about 4 hours or until chicken is cooked to 165f degrees.
Remove cooked chicken and shred with two forks. Add chicken back to slow cooker. Turn slow cooker to HIGH and add instant rice and beans. Stir. Cover and cook for about 40 minutes until rice is tender and liquid reduced. Top with shredded cheese.
Cover and cook for a few minutes longer until cheese is melted.
Serve in a bowl with desired toppings. Serves about 6.
CRAVING MORE RECIPES?
Originally published: January 2018
Updated photos & Republished: March 2019
Crock Pot Chicken and Rice Burrito Bowl
Ingredients
- 2 pounds boneless, skinless chicken breasts, about 3 chicken breasts
- 1 onion, diced
- 2 ½ cups salsa
- 3 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin (optional)
- salt and pepper, to taste
- 2 ¾ cups instant rice, brown or white
- 15 ounce can black beans, drained and rinsed
- 1 ½ cups shredded Colby jack cheese
suggested toppings:
- sliced olives, sliced green onion and sour cream
Instructions
- Place chicken and diced onion in slow cooker and add broth, salsa, taco seasoning and cumin. Cover and cook on LOW for about 4 hours or until chicken is cooked to 165f degrees.
- Remove cooked chicken and shred with two forks. Add chicken back to slow cooker.
- Turn slow cooker to HIGH and add instant rice and beans. Stir. Cover and cook for about 40 minutes until rice is tender and liquid reduced.
- Top with shredded cheese, cover and cook for a few minutes longer until cheese is melted.
- Serve in a bowl with desired toppings.
Video
Notes
- Boneless chicken thighs are an excellent substitute for the chicken breasts.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love this recipe, it’s become a family favorite!
Do you think doubling the recipe would work and still cook well in a large crock pot? I think mine is 6 or 7 quarts.
I haven’t tried doubling it, I’m sorry. I would hate for anyone to waste ingredients because I said it would work :/
I have made this so many times and it’s just an easy, delicious and foolproof meal. I do add corn for that extra something. It’s still good with or without.
Thanks so very much Terry! I truly appreciate you taking the time to come back and comment. It really means so much to hear when a recipe is enjoyed!
So delicious! Also added a can of drained corn. Served topped with chopped tomatoes, jalopenos and sour cream. Yummy! Will definitely make this again.
This recipe was so easy to make and tasty. My husband kept saying how good it is. I will definitely make it again.
Thanks,
Sharon
Made this for the first time last night. I substituted Rotel tomatoes and green chiles for the salsa and it was great. Also, I know people have asked about alternative ways to cook it besides the crock pot. I did mine in a 3 inch deep skillet on the stovetop and it worked great. This was a hit with us and will be added to our permanent dinner recipes.
Delicious! I will definitely be making this again. Have you ever tried to freeze some of the leftovers?
This was so delicious! Will definitely be making often.
Thanks so very much Ruth!
Do you have to use instant rice?
Hey Lisa, that is the only way I have tested this recipe.
I’ve made it with long grain rice and it takes forever to cook through. Just keep that in mind.
So delicious! I added a can of drained corn. I used chicken taco seasoning. I did a can of petite diced tomatoes, drained instead of salsa. My three year old even likes it.
Is the chicken with skin and bone?
Hi Syndie, you can use boneless skinless chicken breasts or boneless, skinless chicken thighs if you are ok with dark meat. 🙂
Making this for the third time tonight and it still does not disappoint!! I added some green chiles this time and am looking forward to seeing if it adds anything. Thanks for the amazing recipe we love it in our home!!
It was delicious ! Great for the whole family
Thanks so much Valerie!
Fantastic! Makes a ton! I will be wrapping up some soft tortilla shells this week for convenient grab and go lunches. This is great on its own too. Husband gives a big thumbs up
Hi! Has anyone tried 1.5 times, or doubling the recipe? I’m wondering if I can add a little more of everything and get the same consistency but a slightly larger amount. Thanks!
Very tasty! The kids decided to crush doritos on top as a garnish. Next time trying with lean browned ground beef. That should take the cook time way down. Thank you.
5 stars!!! Another one for the bag. Thanks chef!!!
I love love love this recipe! I need to omit the onions, though because they stayed crunchy ace my kiddos are very not okay with that
Can I make the same recipe on the stovetop? No crockpot available here
I haven’t tested it on the stovetop. I’m sorry. If you play around with it and give it a try – please come back and let me know! )
I made this last night but instead of black bean (I don’t like them) I used pinto beans it was amazing and it is in my meal rotation now.
Could you put Chicken Thighs? And if I don’t have salsa, could I just add diced tomatoes? Thank you. Looks yummy
Easy to make. But I only used 1 3/4 cups of rice. That was plenty. Tastes great! I will make this again.
Simple and perfect every time! I have made this for my family and high school youth group several times. This is great for gluten free kids.
I used rotisserie chicken to cut the cooking time.
I added 1 can drained corn in last 10 minutes for color and texture. If you add corn at the time of the rice and beans, the kernels deflate.
Very good!
Looks so good !! I know it’s salt and pepper to taste but how much was used in the video? I’m horrible at with salt I always overdue it
It’s great that the nutrition info is given, but what is the suggested serving size?
can i make this in an instant pot? also do i still use chicken stock if i use ground beef instead of chicken?
Making for the 2nd time! It’s so good everyone loved it! I added a small can of mild green chili’s to the recipe.
I did not pay attention to the detail to use instant rice and didn’t cook it long enough obviously because my dish came out very tasty just a little more crunchy that’s all. I will make it again next time I will use the right kind of rice.
We don’t care a lot for chicken. Could ground beef or steak be substituted for the chicken?
It sure can, of course, you’ll want to cook the ground beef first. 🙂
Could you use a rotisserie chicken
Hi Mona – you could. You would just add it in towards the end instead of cooking at the beginning.
It came out delicious, thank you for sharing! This recipe is definitely a nice addition to the rotating menu in our home. So good!
Is there a way to make this in an Instant Pot? Would love to try it but don’t always have the time cook in a slow cooker.
Hi Cassie – I’ll have to look into that. I haven’t tested it out yet. If you try it – please let me know!
Have to give it 5 stars!! Family loved it! Not to much spice or heat. Definitely making it again!
So yummy! Used spicy taco seasoning – will definitely make again
Thank you so much for taking the time to come back and comment Janna! So happy you liked this recipe!
I left out the onion and salsa and substituted the black beans for pinto beans. It was delicious!!! Will definitely make again!!!
Love that you made those yummy substitutions!! Thank you so very much Christina!
My family loved this!!!
Woo hoo!! That’s so wonderful to hear. Thank you Vickey!!
Awesome recipe. I subbed quinoa for the rice and it was great. Used a chipotle salsa which was perfect. Will be making again.
Hi Darlene! That is great to hear about the quinoa! So happy you liked this one!
I love your recipes Brandi. They are so good.
Sorry to hear about your health issues. Hope that is all in the past now.
You are so sweet Darlene! Thank you so much! I am doing better lately and thank God for that. It was pretty rough there for a while. Big hugs to you!!
There have been three people asking you about regular rice, with no feed back, I’m going to make it with jasmine rice tonight, but I am going to cook the rice on the stove first till almost done then add to salsa. Also I’m going to use green salsa instead, don’t have the other, will let you know how it turns out.
Hi Sharon, I haven’t made it with regular rice so I honestly cannot tell you how it would work. I would imagine you would need more liquid to compensate for the rice needing more liquid to soak up. Also, I have been very ill this last year with emergency surgeries due to lupus complications and I am only one person running this website and not a corporation. Sometimes questions get lost in the shuffle. I apologize for not being able to get to every single question.
Sharon how did this recipe work for you with the “almost done” rice? I too do not use instant rice and was wondering how to work it with regular rice.
Thanks,
Diana
How long would you cook at the end of you want to use brown rice? Would the liquid be the same? Thanks!!!
Am I able to cook it on high if I need it ready sooner?
Hi John! Yes, you should be able to. Just keep an eye on it. Sometimes slow cookers tend to run super hot when on high so you don’t want any burning going on. 🙂
It says to add cumin in the directions but doesn’t say how much & it’s not mentioned in the ingredients.
1 teaspoon cumin
If I don’t have instant rice and I use long grain white rice how much longer do you think I should cook it?
Making this tomorrow and cannot wait. Everyone of your recipes I have tried and amazing and I have made them more than once. Thanks for sharing the goodness. God bless ????
Awww wow – this really made my day to read! Thank you SO much!!
This recipe is on point!!!!!! It was fun to make and it tastes amaaaazzzzing!!!! My son and I added sour cream on top and mixed it in and it made it even better! I shared the recipe on Facebook! Thank you for always having sure bet recipes! I can never go wrong on this site! Keep it up!
How much is a serving? I am figuring 1 1/2 cups? It was amazing!
Don’t like instant rice. If I added long grain white rice, how much longer to cook until tender?
can i use frozen chicken breasts?
I would probably avoid doing that because they won’t shred after just 4 hours. Been there done that.
Frozen chicken. If you use chicken tenders works just fine. Sheds perfectly.
I used frozen tends and had no problem shredding
Hi Samantha! Thanks so much for the feedback! How about using salsa instead of Rotel? I often do that in recipes and it does give it a good kick of flavor! Maybe doing that along with a whole packet of taco seasoning? 🙂
The “Instructions” list olive oil to be added, but olive oil is not listed as one of the “Ingredients” What amount of olive oil should be added? Thank you.
Hi Richard! Good catch! Sorry for any confusion. No olive oil needed! 🙂 Hope you enjoy this one!