Crock Pot Chicken and Rice Burrito Bowl
This Crock Pot Chicken and Rice Burrito Bowl is the kind of comforting, all-in-one meal that makes busy days feel effortless. With tender shredded chicken, fluffy rice, and bold Tex-Mex seasoning, it delivers big flavor with minimal prep and cleanup.
Slow cooking allows the chicken to become incredibly juicy while soaking up the spices and salsa. As the rice cooks directly in the broth, it absorbs all those savory flavors, creating a cohesive dish where every bite tastes rich and satisfying.
What makes this recipe especially appealing is its versatility. It works perfectly as a standalone burrito bowl, but it can also be wrapped in tortillas, served over lettuce, or enjoyed with chips for a more casual presentation. The melted cheese ties everything together, adding a creamy, comforting finish.
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This is also a great option for meal prep. It reheats beautifully and can be customized with different toppings throughout the week, keeping meals interesting without extra effort.
Whether you are feeding a family or planning ahead for the week, this slow-cooker burrito bowl is reliable, filling, and full of crowd-pleasing flavor.
Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup salsa, mild or medium
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, frozen or canned and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1½ cups shredded cheddar or Mexican-blend cheese
Optional Toppings
- Sour cream
- Avocado
- Fresh cilantro
- Lime wedges
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Sprinkle the chili powder, cumin, paprika, salt, and black pepper evenly over the chicken.
- Add the uncooked rice, chicken broth, and salsa. Stir gently to combine without disturbing the chicken too much.
- Cover and cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and the rice is fully cooked.
- Shred the chicken directly in the crock pot using two forks and stir to distribute evenly.
- Add the black beans and corn, mixing well.
- Sprinkle the shredded cheese over the top, cover, and let sit for about 10 minutes, until the cheese is fully melted.
- Serve warm as a burrito bowl with your favorite toppings.
Variations
- Use brown rice, adding an extra ½ cup of broth and increasing cook time slightly.
- Swap chicken breasts for boneless chicken thighs for extra richness.
- Add diced bell peppers or onions for more texture and flavor.
- Stir in a chipotle pepper in adobo sauce for a smoky, spicy twist.
Tips
- Stir gently before cooking to keep the rice evenly distributed.
- If the mixture looks too thick at the end, add a splash of warm broth to loosen it.
- Finish with fresh lime juice just before serving to brighten the flavors.
- This dish stores well and reheats easily, making it ideal for leftovers or meal prep.
