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Home » slow cooker » CROCK POT CHICKEN AND RICE BURRITO BOWL

CROCK POT CHICKEN AND RICE BURRITO BOWL

March 27, 2019 by Brandie @ The Country Cook 26 Comments

Jump to Recipe Print Recipe
5 from 10 votes

This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

CROCK POT CHICKEN AND RICE BURRITO BOWL

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

VIDEO INCLUDED BELOW

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.

EASY AND DELICIOUS

This recipe uses College Inn®’s Fat Free and Lower Sodium Broth  as a main ingredient. Swapping in College Inn broth, where you would normally use water, makes a huge difference in flavor. Especially when making rice dishes. College Inn crafts a deeper, richer broth; because every detail matters. They carefully select the finest, all-natural chicken and farm-grown vegetables.Crock Pot Mexican Chicken and Rice

They purposely blend the most flavorful herbs and spices and then finish with a long, slow simmer. The savory taste of College Inn broth is the detail that helps you make any dish and every meal special! Delicious is definitely in the details.Crock Pot Chicken and Rice Burrito Bowls recipe from The Country Cook #onepot #slowcooker

WHAT YOU’LL NEED:
chicken breasts
onion
salsa
College Inn® Fat Free & Lower Sodium Chicken Broth
taco seasoning
cumin (optional)
salt & pepper, to taste
instant rice (brown or white)
black beans
Colby jack cheese
suggested toppings: sliced olives, sliced green onions and sour creamchicken broth, black beans, cheese instant rice, Rotel, taco seasoning

STEP-BY-STEP INSTRUCTIONS TO MAKE 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

Serve in a bowl with desired toppings. Serves about 6.Crock Pot Chicken and Rice Burrito Bowl, forkful

Originally published: January 2018
Updated & Republished: March 2019

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!
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken and Rice Burrito Bowl
Prep Time: 10 minutes
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Servings: 6
Calories: 481kcal
Author: Brandie @ The Country Cook

Ingredients

  • 2 lbs chicken breasts, about 3 chicken breasts
  • 1 onion, diced
  • 2 1/2 cups salsa
  • 3 cups chicken broth
  • 1 packet taco seasoning
  • 1 tsp cumin (optional)
  • salt and pepper, to taste
  • 2 3/4 cups instant rice, brown or white
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 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

Nutrition

Calories: 481kcal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 487mg | Potassium: 746mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 3.5mg | Calcium: 254mg | Iron: 3.9mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Want more delicious crock pot recipes? Be sure to check these out!
CROCK POT CREAMY TORTELLINI & SAUSAGE STEW
CROCK POT MILLION DOLLAR MASHED POTATOES
CROCK POT PORK CHOPS AND GRAVY

 

 

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Filed Under: main dishes, slow cooker Tagged With: RECIPES WITH VIDEO

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Previous Post: « CROCK POT PEPPER STEAK (+Video)
Next Post: Farmhouse Spaghetti ~ Weekend Potluck #370 »

Reader Interactions

Comments

  1. Richard Smedley says

    January 25, 2018 at 11:59 am

    5 stars
    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.

    Reply
    • Brandie @ The Country Cook says

      January 25, 2018 at 3:03 pm

      5 stars
      Hi Richard! Good catch! Sorry for any confusion. No olive oil needed! 🙂 Hope you enjoy this one!

      Reply
  2. Brandie @ The Country Cook says

    February 1, 2018 at 10:53 am

    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? 🙂

    Reply
  3. Donna Pederson says

    February 16, 2018 at 3:08 pm

    can i use frozen chicken breasts?

    Reply
    • Michele Leming says

      April 13, 2018 at 11:15 am

      5 stars
      I would probably avoid doing that because they won’t shred after just 4 hours. Been there done that.

      Reply
      • Kimberly Hall says

        April 14, 2018 at 8:55 pm

        5 stars
        Frozen chicken. If you use chicken tenders works just fine. Sheds perfectly.

  4. Brenda says

    February 19, 2018 at 4:09 pm

    Don’t like instant rice. If I added long grain white rice, how much longer to cook until tender?

    Reply
  5. Gail says

    February 19, 2018 at 8:46 pm

    5 stars
    How much is a serving? I am figuring 1 1/2 cups? It was amazing!

    Reply
  6. Michele Leming says

    April 13, 2018 at 11:13 am

    5 stars
    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!

    Reply
  7. Gods Girl says

    May 21, 2018 at 3:02 pm

    5 stars
    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 ????

    Reply
    • Brandie @ The Country Cook says

      May 21, 2018 at 8:50 pm

      Awww wow – this really made my day to read! Thank you SO much!!

      Reply
  8. Lindsay says

    November 17, 2018 at 6:51 am

    If I don’t have instant rice and I use long grain white rice how much longer do you think I should cook it?

    Reply
  9. Ailsa says

    March 29, 2019 at 8:07 pm

    It says to add cumin in the directions but doesn’t say how much & it’s not mentioned in the ingredients.

    Reply
  10. John says

    April 5, 2019 at 4:18 pm

    Am I able to cook it on high if I need it ready sooner?

    Reply
    • Brandie @ The Country Cook says

      April 5, 2019 at 4:23 pm

      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. 🙂

      Reply
  11. Lk says

    May 3, 2019 at 1:16 pm

    How long would you cook at the end of you want to use brown rice? Would the liquid be the same? Thanks!!!

    Reply
  12. Sharon says

    May 14, 2019 at 9:29 am

    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.

    Reply
    • Brandie @ The Country Cook says

      May 14, 2019 at 9:34 am

      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.

      Reply
  13. Darlene says

    June 2, 2019 at 1:37 am

    5 stars
    Awesome recipe. I subbed quinoa for the rice and it was great. Used a chipotle salsa which was perfect. Will be making again.

    Reply
    • Brandie @ The Country Cook says

      June 2, 2019 at 11:04 am

      Hi Darlene! That is great to hear about the quinoa! So happy you liked this one!

      Reply
      • Darlene says

        June 2, 2019 at 10:37 pm

        I love your recipes Brandi. They are so good.

        Sorry to hear about your health issues. Hope that is all in the past now.

      • Brandie @ The Country Cook says

        June 3, 2019 at 10:58 am

        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!!

  14. Vickey says

    June 26, 2019 at 11:05 am

    5 stars
    My family loved this!!!

    Reply
    • Brandie @ The Country Cook says

      June 27, 2019 at 6:33 pm

      Woo hoo!! That’s so wonderful to hear. Thank you Vickey!!

      Reply
  15. Christina says

    November 9, 2019 at 11:32 am

    5 stars
    I left out the onion and salsa and substituted the black beans for pinto beans. It was delicious!!! Will definitely make again!!!

    Reply
    • Brandie @ The Country Cook says

      November 10, 2019 at 12:29 pm

      Love that you made those yummy substitutions!! Thank you so very much Christina!

      Reply

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