Crock Pot Chicken and Rice Burrito Bowl

Instructions:

  1. Place the chicken breasts in the bottom of the crock pot.
  2. Sprinkle the chili powder, cumin, paprika, salt, and black pepper evenly over the chicken.
  3. Add the uncooked rice, chicken broth, and salsa. Stir gently to combine without disturbing the chicken too much.
  4. 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.
  5. Shred the chicken directly in the crock pot using two forks and stir to distribute evenly.
  6. Add the black beans and corn, mixing well.
  7. Sprinkle the shredded cheese over the top, cover, and let sit for about 10 minutes, until the cheese is fully melted.
  8. 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.