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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.