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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.

Crock Pot Chicken and Rice topped with melted cheese being scooped up by a wooden spoon.

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.

Crock Pot Chicken and Rice Burrito Bowl recipe from The Country Cook, recipe shown served in a large bowl.

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
chicken broth, black beans, cheese instant rice, Rotel, taco seasoning.

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.

chicken breast, salsa, taco seasoning, diced onion in a 6-quart slow cooker.

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.

shredded cheese on top of chicken and rice mixture.

Cover and cook for a few minutes longer until cheese is melted.

melted cheese on chicken and rice in a slow cooker.

Serve in a bowl with desired toppings. Serves about 6.

Crock Pot Chicken and Rice Burrito Bowl, forkful.

CRAVING MORE RECIPES?

Crock Pot Chicken and Rice Burrito Bowls

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. So easy!
4.96 from 65 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Servings: 6

Ingredients

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

YouTube video

Notes

  • Boneless chicken thighs are an excellent substitute for the chicken breasts. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 481kcal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Sodium: 487mg | Fiber: 1g | Sugar: 1g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: January 2018
Updated & Republished: March 2019

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Recipe Rating




69 Comments

  1. 5 stars
    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

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!!

  5. 5 stars
    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

  6. 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!

  7. 5 stars
    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.

  8. 5 stars
    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

  9. 5 stars
    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.

  10. Could you put Chicken Thighs? And if I don’t have salsa, could I just add diced tomatoes? Thank you. Looks yummy

  11. 5 stars
    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.

  12. 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