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Crock Pot Chicken and Rice Burrito Bowl

ByBrandie Skibinski March 27, 2019July 31, 2025

71 Reviews

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.

This recipe was so easy to make and tasty. My husband kept saying how good it is. I will definitely make it again!
– Sharon

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

chicken breasts – chicken thighs or tenderloins can be used.
onion
salsa – I really like Herdez mild salsa for this but go with a brand and flavor you enjoy.
lower sodium chicken broth – because of the taco seasoning and salsa (that already have salt in them), I recommend a lower sodium chicken broth. You can always add in additional salt if necessary.
taco seasoning – use a packet of store bout taco seasoning or make Homemade Taco Seasoning.
cumin (optional)
salt & pepper, to taste
instant rice (brown or white) – I know folks are going to ask about long grain rice. I have only ever tested this with instant rice. You would probably need more liquid for long grain rice (I would definitely rinse the rice first) but I can’t give you guidelines on how much liquid since I haven’t personally done it.
black beans – don’t like black beans? Just leave them out or switch out for your favorite bean – like pinto beans.
Colby jack cheese – use any cheese you enjoy here. If you want a little kick of heat, try Pepper Jack!

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.