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? GIVE THESE A TRY!
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 can vary quite a bit depending on which brands were used.
Originally published: January 2018
Updated & Republished: March 2019
Larry Rambo
It's great that the nutrition info is given, but what is the suggested serving size?
Kami Plemons
can i make this in an instant pot? also do i still use chicken stock if i use ground beef instead of chicken?
Lisa
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.
Tina
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.
Marie
We don’t care a lot for chicken. Could ground beef or steak be substituted for the chicken?
Brandie @ The Country Cook
It sure can, of course, you'll want to cook the ground beef first. 🙂
Mona
Could you use a rotisserie chicken
Brandie @ The Country Cook
Hi Mona - you could. You would just add it in towards the end instead of cooking at the beginning.
Rebecca
It came out delicious, thank you for sharing! This recipe is definitely a nice addition to the rotating menu in our home. So good!
Cassie Gaskell
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.
Brandie @ The Country Cook
Hi Cassie - I'll have to look into that. I haven't tested it out yet. If you try it - please let me know!
Pam Miller
Have to give it 5 stars!! Family loved it! Not to much spice or heat. Definitely making it again!
Janna
So yummy! Used spicy taco seasoning - will definitely make again
Brandie @ The Country Cook
Thank you so much for taking the time to come back and comment Janna! So happy you liked this recipe!
Christina
I left out the onion and salsa and substituted the black beans for pinto beans. It was delicious!!! Will definitely make again!!!
Brandie @ The Country Cook
Love that you made those yummy substitutions!! Thank you so very much Christina!
Vickey
My family loved this!!!
Brandie @ The Country Cook
Woo hoo!! That's so wonderful to hear. Thank you Vickey!!
Darlene
Awesome recipe. I subbed quinoa for the rice and it was great. Used a chipotle salsa which was perfect. Will be making again.
Brandie @ The Country Cook
Hi Darlene! That is great to hear about the quinoa! So happy you liked this one!
Darlene
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
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!!
Sharon
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.
Brandie @ The Country Cook
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.
Diana Quackenbush
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
Lk
How long would you cook at the end of you want to use brown rice? Would the liquid be the same? Thanks!!!
John
Am I able to cook it on high if I need it ready sooner?
Brandie @ The Country Cook
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. 🙂
Ailsa
It says to add cumin in the directions but doesn't say how much & it's not mentioned in the ingredients.
Susan Marie
1 teaspoon cumin
Lindsay
If I don’t have instant rice and I use long grain white rice how much longer do you think I should cook it?
Gods Girl
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 ????
Brandie @ The Country Cook
Awww wow - this really made my day to read! Thank you SO much!!
Michele Leming
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!
Gail
How much is a serving? I am figuring 1 1/2 cups? It was amazing!
Brenda
Don't like instant rice. If I added long grain white rice, how much longer to cook until tender?
Donna Pederson
can i use frozen chicken breasts?
Michele Leming
I would probably avoid doing that because they won’t shred after just 4 hours. Been there done that.
Kimberly Hall
Frozen chicken. If you use chicken tenders works just fine. Sheds perfectly.
Marylou
I used frozen tends and had no problem shredding
Brandie @ The Country Cook
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? 🙂
Richard Smedley
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.
Brandie @ The Country Cook
Hi Richard! Good catch! Sorry for any confusion. No olive oil needed! 🙂 Hope you enjoy this one!