When life gets hectic, there’s nothing quite like coming home to a delicious meal that practically made itself. This Crock Pot Chicken and Rice Burrito Bowl is the answer to busy weeknights when you want something hearty, flavorful, and satisfying without spending hours in the kitchen.
Inspired by everyone’s favorite Mexican restaurant flavors, this dish combines tender shredded chicken, fluffy rice, and a medley of southwestern spices that meld together beautifully in the slow cooker. It’s a complete meal in one pot that delivers big on taste while keeping your effort minimal.
Why You’ll Love This
- Hands-off cooking means you can set it and forget it while you tackle other things
- Customizable with your favorite toppings, making it perfect for picky eaters
- Budget-friendly meal that stretches protein with filling rice and beans
- Makes excellent leftovers that taste even better the next day
- One-pot preparation means minimal cleanup afterward
Ingredients
- 2 pounds chicken breasts (boneless and skinless)
- 1 medium onion, chopped
- 2½ cups of your favorite chunky salsa
- 3 cups flavorful chicken stock
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin (skip if you’re not a cumin fan)
- A pinch of salt and pepper to taste
- 2¾ cups quick-cooking rice (white or brown work equally well)
- 1 can (15 oz) black beans, rinsed well
- 1½ cups Colby jack cheese, freshly shredded
- Sliced black olives
- Green onions, thinly sliced
- A dollop of cool sour cream
Instructions
- Toss your chicken breasts and diced onion into the slow cooker. Pour in the chicken stock, salsa, taco seasoning, and cumin. Give everything a good stir to combine all those flavors.
- Cover and let it simmer on LOW for about 4 hours. You’ll know the chicken is ready when it reaches 165°F and starts to become tender enough to pull apart.
- Once the chicken is cooked through, take it out and shred it using two forks – it should pull apart easily. Return the shredded chicken back to the slow cooker and all those delicious juices.
- Crank your slow cooker up to HIGH. Add in the instant rice and those drained black beans. Stir everything together, cover, and cook for about 40 minutes until the rice has soaked up most of the liquid and is nice and tender.
- Sprinkle that shredded Colby jack evenly across the top, cover again, and let it cook just a few more minutes until the cheese gets all melty and gooey.
- Scoop generous portions into bowls and let everyone top their own with sliced olives, green onions, sour cream, or whatever makes them happy!
Tips & Variations
- For a spicier version, add a diced jalapeño or a dash of hot sauce to the mixture.
- Brown rice can be substituted but will require an additional 15-20 minutes of cooking time.
- Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
- For meal prep, portion into containers and refrigerate for up to 4 days.
- Add a tablespoon of lime juice just before serving for a bright, fresh flavor.
- Try using a packet of ranch seasoning instead of taco seasoning for a different flavor profile.
Serving Suggestions
Serve these burrito bowls with a selection of fresh toppings like shredded cheese, sour cream, diced avocado, and chopped cilantro. Set up a “toppings bar” so everyone can customize their own bowl exactly how they like it.
For a complete meal, pair with a simple side salad dressed with lime vinaigrette or some warm tortilla chips with fresh salsa or guacamole on the side.
Notes
- The rice will continue to absorb liquid as it sits. If the mixture becomes too thick, stir in a little extra broth or water to reach your desired consistency.
- For food safety, ensure chicken reaches an internal temperature of 165°F (74°C) before shredding.
- If freezing leftovers, cool completely before transferring to freezer-safe containers. Will keep for up to 3 months.
FAQs
Can I use frozen chicken breasts?
Yes, but add an additional 1-2 hours to the cooking time and ensure the chicken reaches 165°F before shredding.
Why did my rice turn out mushy?
Rice can become mushy if overcooked or if there’s too much liquid. Next time, try adding it a bit later or reducing the amount of broth slightly.
Can I make this in an Instant Pot instead?
Absolutely! Cook the chicken mixture on high pressure for 10 minutes, then quick release, shred chicken, add rice, and cook on high pressure for another 4 minutes.
Is this recipe gluten-free?
It can be! Just make sure your taco seasoning and chicken broth are certified gluten-free, as some commercial brands may contain gluten.
[recipe_card]
