This Crock Pot Chicken and Rice Burrito Bowl is a flavor-packed, incredibly easy slow cooker meal that requires minimal prep time, making it perfect for busy weeknights or relaxed weekends.

Delicious & Easy Crock Pot Chicken and Rice Burrito Bowl

Discovering new, effortless dinner recipes for the slow cooker is always a culinary win in my book. There’s nothing quite like the convenience of setting it and forgetting it, especially when the result is a hearty, flavorful meal that practically cooks itself. This Crock Pot Chicken and Rice Burrito Bowl recipe is exactly that – a testament to the magic of slow cooking. It’s not just a dish; it’s a time-saver, a crowd-pleaser, and a fantastic option for meal prepping, ensuring you have delicious leftovers for days.

Imagine coming home after a long, cold day to the inviting aroma of a perfectly cooked meal. This burrito bowl offers comforting warmth and satisfying flavors that taste even better the next day, once the ingredients have had more time to meld together. It’s a filling and scrumptious dish that truly hits the spot, making it a staple in any busy household looking for maximum flavor with minimum effort.

Why You’ll Love This Easy Burrito Bowl Recipe

This Crock Pot Chicken and Rice Burrito Bowl isn’t just another recipe; it’s a culinary hack for busy individuals and families. Here’s why it’s destined to become a regular in your meal rotation:

• Effortless Preparation: With just a few minutes of hands-on prep, you can have a gourmet-tasting meal simmering in your slow cooker. Simply toss the ingredients in, and let your appliance do all the hard work.
• Rich and Robust Flavors: The combination of savory chicken, vibrant salsa, and aromatic taco seasoning creates a symphony of flavors that is both comforting and exciting. Each spoonful delivers a taste of Southwestern-inspired goodness.
• Perfect for Meal Prep: This recipe yields generous portions, making it ideal for meal planning. The flavors deepen overnight, meaning your leftovers are just as delicious, if not more so, than the freshly cooked meal. Pack them for work lunches or reheat for quick dinners.
• Customizable to Your Liking: Whether you prefer a mild kick or a fiery burst, this recipe is incredibly versatile. Adjust the type of salsa, add extra spices, or experiment with different toppings to suit your taste buds.
• Budget-Friendly: Made with readily available and affordable ingredients, this burrito bowl is a cost-effective way to feed your family without sacrificing flavor or nutrition.

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

Essential Ingredients for Your Burrito Bowl

Crafting the perfect Crock Pot Chicken and Rice Burrito Bowl starts with a selection of simple, yet flavorful ingredients. Below is a detailed list of what you’ll need, along with helpful tips and substitution ideas:

Protein Power

• Chicken Breasts: Boneless, skinless chicken breasts are a lean and versatile choice that shred beautifully after slow cooking. For a richer flavor and even more tender result, consider using boneless, skinless chicken thighs. Chicken tenderloins are also a viable option if you’re looking for quicker cooking times. Ensure your chicken is thawed before adding it to the slow cooker for even heat distribution.

Aromatics and Liquid

• Onion: A single diced onion provides a foundational layer of savory flavor. Yellow or white onions work equally well here, contributing to the overall depth of the dish.
• Salsa: This is where a lot of the flavor comes from! I personally enjoy using Herdez mild salsa for a balanced taste that isn’t overly spicy, but feel free to choose your favorite brand and preferred spice level. From mild to medium to hot, the salsa will dictate much of the bowl’s character.
• Lower Sodium Chicken Broth: Given that both taco seasoning and salsa contain sodium, opting for a lower sodium chicken broth helps you control the overall saltiness of the dish. You can always add extra salt to taste later if needed, but it’s much harder to remove it once it’s in.

Spices and Seasonings

• Taco Seasoning: A packet of store-bought taco seasoning is incredibly convenient. Alternatively, for a fresher flavor and to control ingredients, you can easily make your own Homemade Taco Seasoning. This blend is crucial for imparting that classic Tex-Mex taste.
• Cumin (Optional): A teaspoon of ground cumin enhances the earthy, warm notes of the taco seasoning, adding another layer of authentic Mexican-inspired flavor. If you’re a fan of deeper spice profiles, don’t skip this!
• Salt & Pepper, to taste: These fundamental seasonings allow you to fine-tune the flavor profile of your burrito bowl, ensuring it perfectly suits your palate. Add them towards the end of cooking.

The Base and Add-ins

• Instant Rice (Brown or White): Instant rice is key to the recipe’s speed and absorption within the slow cooker. I’ve only tested this recipe with instant rice, as it cooks quickly and absorbs liquid efficiently. While it might be possible to use long-grain rice, it would likely require a different liquid ratio and perhaps pre-rinsing. However, I cannot provide specific guidelines for long-grain rice as I haven’t personally experimented with it. For best results and guaranteed success, stick to instant rice.
• Black Beans: Black beans add a wonderful source of plant-based protein, fiber, and an authentic Mexican touch. If black beans aren’t your preference, feel free to omit them or swap them out for another favorite, such as pinto beans or kidney beans. Always drain and rinse canned beans thoroughly before adding them to the slow cooker to remove excess sodium and improve texture.
• Colby Jack Cheese: This blend of Colby and Monterey Jack cheeses melts beautifully and adds a creamy, mild flavor that complements the other ingredients. However, feel free to use any cheese you enjoy! For those who love a bit of heat, Pepper Jack cheese is an excellent choice that will give your burrito bowl an extra kick. Mexican blend cheese is also a popular alternative.

How to Make Crock Pot Chicken and Rice Burrito Bowls: Step-by-Step

Making this flavorful Crock Pot Chicken and Rice Burrito Bowl is incredibly straightforward. Follow these simple steps for a delicious, hearty meal:

1. Combine Initial Ingredients: Place the boneless, skinless chicken breasts and the diced onion into your slow cooker. Pour in the chicken broth, salsa, taco seasoning, and the optional cumin. Give it a gentle stir to ensure everything is well combined and the chicken is submerged in the liquid. This initial mixture will infuse the chicken with rich flavors as it cooks.
2. Slow Cook the Chicken: Cover your slow cooker with its lid and set it to the LOW heat setting. Allow the chicken to cook for approximately 4 hours, or until it reaches an internal temperature of 165°F (74°C). The chicken should be fork-tender and easy to shred.




3. Shred the Chicken and Add Rice & Beans: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. At this point, turn your slow cooker setting to HIGH. Add the instant rice and the drained and rinsed black beans to the mixture. Stir everything well to combine the new ingredients and ensure the rice is submerged in the liquid.
4. Finish Cooking Rice: Re-cover the slow cooker and continue to cook on HIGH for about 40 minutes. During this time, the instant rice will become tender and absorb much of the remaining liquid, creating a thick, flavorful base for your burrito bowls.
5. Melt the Cheese: Once the rice is cooked and the liquid has reduced, generously sprinkle the shredded cheese over the top of the chicken and rice mixture. Cover the slow cooker once more and allow it to cook for just a few more minutes, or until the cheese is beautifully melted and bubbly. This creates a delicious, gooey topping that enhances every bite.







6. Serve and Enjoy: Ladle generous portions of the Crock Pot Chicken and Rice Burrito Bowl into individual serving bowls. Garnish with your favorite toppings (see suggestions below) and serve hot. This recipe typically yields about 6 servings, making it perfect for a family dinner or for enjoying throughout the week.

Serving Suggestions and Topping Ideas

The beauty of a burrito bowl lies in its versatility, especially when it comes to toppings! While delicious on its own, adding fresh garnishes can elevate your Crock Pot Chicken and Rice Burrito Bowl to new heights. Here are some popular and delightful topping ideas:

• Creamy Additions: A dollop of sour cream or plain Greek yogurt for a tangy contrast. Freshly sliced avocado or a scoop of guacamole adds richness and healthy fats.
• Fresh Herbs: Chopped fresh cilantro is a must for authentic Mexican flavor.
• Salsa and Heat: A drizzle of extra salsa, a dash of your favorite hot sauce, or sliced jalapeños for an extra kick.
• Crunch and Texture: Crumbled tortilla chips for a satisfying crunch, or thinly sliced green onions for a mild onion flavor.
• Vegetable Boost: Fresh corn kernels (canned or frozen, thawed), diced tomatoes, or sliced black olives add color and nutrients.
• Citrus Zest: A squeeze of fresh lime juice brightens all the flavors.

Meal Prep and Storage Tips

This Crock Pot Chicken and Rice Burrito Bowl is ideal for meal prepping, allowing you to enjoy flavorful meals throughout the week with minimal effort. Here’s how to store and reheat your leftovers:

• Cool Completely: Before storing, allow the burrito bowl mixture to cool down to room temperature. This prevents condensation and helps maintain freshness.
• Airtight Containers: Transfer individual portions into airtight containers. This method keeps the food fresh and makes grabbing a ready-to-eat meal incredibly convenient.
• Refrigeration: Stored properly in the refrigerator, the chicken and rice mixture will stay fresh for up to 3-4 days.
• Freezing: For longer storage, you can freeze portions without the fresh toppings. Place the cooled mixture into freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, until heated thoroughly. You can also reheat on the stovetop over medium-low heat, adding a splash of chicken broth or water if the mixture seems too dry. Add fresh toppings after reheating.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making Crock Pot Chicken and Rice Burrito Bowls:

• Can I use frozen chicken? While you can, it’s generally recommended to use thawed chicken breasts for slow cooker recipes. Frozen chicken can release more liquid, potentially altering the consistency of the dish, and it may not reach a safe internal temperature as quickly or evenly. If you must use frozen, add an extra hour or two to the cooking time on LOW and ensure it reaches 165°F (74°C).
• What if I don’t have instant rice? Can I use regular long-grain rice? This recipe is specifically developed for instant rice, which cooks much faster and absorbs liquid differently than regular rice. Using long-grain rice would likely require more liquid and a significantly longer cooking time, and the results may vary. For the best outcome, stick to instant rice.
• How can I make this spicier? To add more heat, choose a hot salsa, add a pinch of cayenne pepper or chili powder with the taco seasoning, or include a diced jalapeño or serrano pepper with the onion. A dash of your favorite hot sauce when serving also works wonders.
• Can I add other vegetables? Absolutely! Feel free to toss in other vegetables that cook well in a slow cooker. Bell peppers (diced), corn (add with rice and beans), or even a can of Rotel (diced tomatoes with green chilies) can add extra flavor and nutrition.
• Is this recipe gluten-free? Most of the ingredients are naturally gluten-free. However, always check the labels on your taco seasoning packet and chicken broth, as some brands may contain gluten-containing ingredients.

Conclusion: Your New Favorite Weeknight Meal

This Crock Pot Chicken and Rice Burrito Bowl is a true gem in the world of easy, delicious home cooking. It delivers on flavor, convenience, and versatility, making it a perfect fit for any busy lifestyle. Whether you’re feeding a family, meal prepping for the week, or simply craving a comforting and satisfying meal, this recipe is designed to impress with minimal effort. So, dust off your slow cooker, gather your ingredients, and get ready to enjoy a mouthwatering burrito bowl that will quickly become a cherished favorite.

Craving More Delicious Recipes?

• Smothered Beef Burritos
• Marry Me Chicken and Rice
• Bisquick Burrito Bake
• Hawaiian Haystacks
• Crock Pot Taco Joes
• Taco Rice
• Mexican Lasagna
• Slow Cooker Refried Beans
• White Chicken Enchiladas
• Chicken Fajitas (stovetop version)
• Crock Pot Chicken Fajitas
• Arroz Con Pollo
• Chicken Chimichangas

Originally published: January 2018
Updated photos & Republished: March 2019

Crock Pot Chicken and Rice Burrito Bowl

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. So easy!

Rated 4.96 out of 5 stars based on 69 Reviews

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Prep Time:

10 minutes

Cook Time:

4 hours 40 minutes

Total Time:

4 hours 50 minutes

Servings:
6

Author:

Brandie Skibinski

Ingredients

• 2 pounds boneless, skinless chicken breasts, about 3 chicken breasts
• 1 onion, diced
• 2 ½ cups salsa
• 3 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin (optional)
• salt and pepper, to taste
• 2 ¾ cups instant rice, brown or white
• 15 ounce can black beans, drained and rinsed
• 1 ½ cups shredded Colby jack cheese

Suggested Toppings:

• sliced olives, sliced green onion and sour cream

Instructions

1. 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 165°F degrees.
2. Remove cooked chicken and shred with two forks. Add chicken back to slow cooker.
3. 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.
4. Top with shredded cheese, cover and cook for a few minutes longer until cheese is melted.
5. Serve in a bowl with desired toppings.

Video

Notes

• Boneless chicken thighs are an excellent substitute for the chicken breasts.

Course:
Main Course

Cuisine:
American

Nutrition

Calories:
481kcal

|

Carbohydrates:
37g

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Protein:
45g

|

Fat:
15g

|

Sodium:
487mg

|

Fiber:
1g

|

Sugar:
1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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