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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts
- onion
- salsa
- lower sodium chicken broth
- taco seasoning
- cumin (optional)
- salt & pepper, to taste
- instant rice (brown or white)
- black beans
- Colby jack cheese
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?
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.
Originally published: January 2018
Updated & Republished: March 2019
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.
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