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. 
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.
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.
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 cream
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.
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.
Originally published: January 2018
Updated & Republished: March 2019
Crock Pot Chicken and Rice Burrito Bowl
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
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
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!
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? 🙂
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.
Don’t like instant rice. If I added long grain white rice, how much longer to cook until tender?
How much is a serving? I am figuring 1 1/2 cups? It was amazing!
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!
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!!
If I don’t have instant rice and I use long grain white rice how much longer do you think I should cook it?
It says to add cumin in the directions but doesn’t say how much & it’s not mentioned in the ingredients.
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. 🙂
How long would you cook at the end of you want to use brown rice? Would the liquid be the same? Thanks!!!
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.
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!!
My family loved this!!!
Woo hoo!! That’s so wonderful to hear. Thank you Vickey!!
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!