Crock Pot Chicken And Rice Burrito Bowl Recipe

I’m sharing my Crockpot Burrito Bowl Meal Prep idea that uses a few pantry staples to yield a week of fuss free bowls for quick lunches and dinners.

I never thought a Crock Pot Chicken And Rice Burrito Bowl could surprise me like this, but here we are. I tossed chicken breasts into the slow cooker with pantry stuff and a jar of salsa, walked away and came back to something that tasted way better than it had any right to.

It’s the kind of Crockpot Recipes Burrito Bowl I warn people about cause once you try it you wont stop tweaking it for your next party. Bright, messy, kind of stubborn, and I promise it makes weeknight dinner feel like an upgrade.

Ingredients

• Chicken gives lots of lean protein, fills you up, mild flavor, soaks up spices.
• White rice adds carbs and creaminess, makes it comforting but not very fibrous.
• Black beans bring fiber, plant protein and a little earthiness, they bulk meals.
• Corn gives subtle sweetness and crunch, plus carbs and some fiber.
• Salsa and tomatoes add tang, hydration and spicy kick, low in calories.
• Cheese adds creamy salty richness, calcium and fat, makes it indulgent.
• Cilantro adds fresh herbal brightness, almost citrusy, use sparingly if you hate it.
• Lime brightens everything with acidic zip, cuts richness, great for finishing.

Ingredient Quantities

• 2 lb boneless skinless chicken breasts (about 3 medium)
• 1 cup long grain white rice, uncooked
• 1 1/2 cups low sodium chicken broth
• 1 cup salsa (mild or medium)
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can whole kernel corn, drained or 1 cup frozen corn
• 1 packet (about 1 oz) taco seasoning or 2 tbsp homemade taco seasoning
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup shredded cheddar or mexican blend cheese
• 1/4 cup chopped fresh cilantro, optional but recommended
• 1 lime, cut into wedges for serving
• Optional toppings: sour cream, sliced green onions, diced avocado or guacamole

How to Make this

1. Spray the inside of your crock pot with a little oil or nonstick spray, then place the 2 lb chicken breasts in the bottom.

2. In a bowl whisk together 1 1/2 cups low sodium chicken broth, 1 cup salsa, the 10 oz can diced tomatoes with green chiles (undrained), 1 packet taco seasoning or 2 tbsp homemade taco seasoning, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Pour this over the chicken.

3. Cover and cook on low about
3.5 to 4 hours or on high 2 to 3 hours, until the chicken is very tender and shreds easily.

4. Remove the chicken to a cutting board and shred with two forks, leaving the juices in the crock pot. Give the sauce a quick taste and adjust salt if needed.

5. Add 1 cup uncooked long grain white rice, the drained and rinsed 15 oz can black beans, the drained 15 oz can corn (or 1 cup frozen corn) and the shredded chicken back into the crock pot. Stir gently to combine so the rice is mostly covered by the sauce.

6. Cover and cook on high 30 to 45 minutes (or on low 1 to
1.5 hours) until the rice is tender and liquid is mostly absorbed. Dont stir constantly or the rice will get mushy; if rice is still firm after cooking add 1/4 cup hot broth and cook another 10 to 15 minutes.

7. Once the rice is done stir in 1 cup shredded cheddar or Mexican blend cheese until melted, then fold in 1/4 cup chopped fresh cilantro and squeeze in juice from the lime wedges. Taste and adjust salt and pepper.

8. Serve in bowls with lime wedges and optional toppings: sour cream, sliced green onions, diced avocado or guacamole and extra cilantro.

9. Tip: shred the chicken while hot for best texture, and refrigerate leftovers in an airtight container up to 3 to 4 days. Reheat with a splash of broth to loosen things up.

Equipment Needed

1. Crock pot / slow cooker (4 to 6 quart)
2. Large mixing bowl
3. Whisk (or a fork)
4. Measuring cups and spoons
5. Can opener
6. Colander or fine mesh strainer (to drain and rinse beans)
7. Cutting board and chef’s knife
8. Two forks for shredding the chicken
9. Silicone spatula or wooden spoon for stirring and scraping

FAQ

Crock Pot Chicken And Rice Burrito Bowl Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless thighs (they stay juicier and shred nice), or use a rotisserie chicken shredded in at the end if you want to cut crock pot time down a lot.
• Long grain white rice: you can use brown rice but it needs more liquid and more cook time (or cook it separately and stir in), or use cauliflower rice for a low carb bowl and stir it in the last 15 to 20 minutes.
• Low sodium chicken broth: use vegetable broth for a vegetarian twist, or plain water plus a teaspoon of chicken bouillon or stock concentrate if that’s what you got, just taste and adjust salt.
• Black beans: swap with canned pinto beans or kidney beans (rinse them like you would the black beans), or use cooked lentils for a different texture and extra protein.

Pro Tips

1. Brown the chicken in a hot skillet for 5 to 8 minutes before it goes in the crock pot if you got the time, it adds a lot more depth to the sauce and stops the dish from tasting flat.
2. For juicier, more forgiving meat use boneless skinless thighs instead of breasts, they shred easier and wont dry out as fast.
3. To keep the rice from getting mushy add it late, make sure it is mostly covered by liquid but dont stir it while it cooks, and if youre nervous use parboiled long grain rice or rinse regular rice first to remove extra starch.
4. Save the cheese, cilantro and lime until the very end, taste for salt after you add them because acid and cheese change the seasoning, and when reheating leftovers add a splash of broth to bring it back to life.

Crock Pot Chicken And Rice Burrito Bowl Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing my Crockpot Burrito Bowl Meal Prep idea that uses a few pantry staples to yield a week of fuss free bowls for quick lunches and dinners.

Pin

Servings

6

servings

Calories

554

kcal

Equipment: 1. Crock pot / slow cooker (4 to 6 quart)
2. Large mixing bowl
3. Whisk (or a fork)
4. Measuring cups and spoons
5. Can opener
6. Colander or fine mesh strainer (to drain and rinse beans)
7. Cutting board and chef’s knife
8. Two forks for shredding the chicken
9. Silicone spatula or wooden spoon for stirring and scraping

Ingredients

• 2 lb boneless skinless chicken breasts (about 3 medium)

• 1 cup long grain white rice, uncooked

• 1 1/2 cups low sodium chicken broth

• 1 cup salsa (mild or medium)

• 1 (10 oz) can diced tomatoes with green chiles, undrained

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can whole kernel corn, drained or 1 cup frozen corn

• 1 packet (about 1 oz) taco seasoning or 2 tbsp homemade taco seasoning

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt, plus more to taste

• 1/4 tsp black pepper

• 1 cup shredded cheddar or mexican blend cheese

• 1/4 cup chopped fresh cilantro, optional but recommended

• 1 lime, cut into wedges for serving

• Optional toppings: sour cream, sliced green onions, diced avocado or guacamole

Directions

• Spray the inside of your crock pot with a little oil or nonstick spray, then place the 2 lb chicken breasts in the bottom.
• In a bowl whisk together 1 1/2 cups low sodium chicken broth, 1 cup salsa, the 10 oz can diced tomatoes with green chiles (undrained), 1 packet taco seasoning or 2 tbsp homemade taco seasoning, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Pour this over the chicken.
• Cover and cook on low about
• 5 to 4 hours or on high 2 to 3 hours, until the chicken is very tender and shreds easily.
• Remove the chicken to a cutting board and shred with two forks, leaving the juices in the crock pot. Give the sauce a quick taste and adjust salt if needed.
• Add 1 cup uncooked long grain white rice, the drained and rinsed 15 oz can black beans, the drained 15 oz can corn (or 1 cup frozen corn) and the shredded chicken back into the crock pot. Stir gently to combine so the rice is mostly covered by the sauce.
• Cover and cook on high 30 to 45 minutes (or on low 1 to
• 5 hours) until the rice is tender and liquid is mostly absorbed. Dont stir constantly or the rice will get mushy; if rice is still firm after cooking add 1/4 cup hot broth and cook another 10 to 15 minutes.
• Once the rice is done stir in 1 cup shredded cheddar or Mexican blend cheese until melted, then fold in 1/4 cup chopped fresh cilantro and squeeze in juice from the lime wedges. Taste and adjust salt and pepper.
• Serve in bowls with lime wedges and optional toppings: sour cream, sliced green onions, diced avocado or guacamole and extra cilantro.
• Tip: shred the chicken while hot for best texture, and refrigerate leftovers in an airtight container up to 3 to 4 days. Reheat with a splash of broth to loosen things up.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 480g
• Total number of serves: 6
• Calories: 554kcal
• Fat: 13.7g
• Saturated Fat: 6g
• Trans Fat: 0.2g
• Polyunsaturated: 2g
• Monounsaturated: 3.3g
• Cholesterol: 146mg
• Sodium: 700mg
• Potassium: 808mg
• Carbohydrates: 45.8g
• Fiber: 6g
• Sugar: 4.3g
• Protein: 57g
• Vitamin A: 600IU
• Vitamin C: 3.3mg
• Calcium: 137mg
• Iron: 1.3mg