Description
This Crock Pot Chicken and Rice Burrito Bowl is a comforting, flavorful one-pot meal perfect for busy days. Tender chicken breasts cook alongside brown rice, black beans, corn, and chunky salsa, all seasoned with a blend of spices to create a hearty Tex-Mex inspired dish. Easily customizable with toppings like cheese, avocado, cilantro, lime, or sour cream, this slow cooker recipe offers a convenient, wholesome dinner ready with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked brown rice (not instant)
- 1 1/2 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups chunky salsa (your preferred heat level)
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Prepare Slow Cooker: Spray the bottom of the slow cooker with nonstick spray to prevent sticking and make cleanup easier.
- Layer Rice: Spread the uncooked brown rice evenly on the bottom of the slow cooker, forming a base layer.
- Add Beans, Corn, and Salsa: Evenly layer the drained black beans, frozen corn, and chunky salsa on top of the rice to build flavor and moisture.
- Place Chicken and Season: Arrange the boneless skinless chicken breasts on top of the veggies and sprinkle all the spices including chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper evenly over the chicken.
- Add Broth: Pour the low-sodium chicken broth evenly over all the ingredients to help cook the rice and keep everything moist.
- Cook: Cover and cook on HIGH for 3.5 to 4 hours or on LOW for 6–7 hours until the chicken is fully cooked and the rice is tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks, then return the shredded chicken back into the crock pot.
- Combine and Melt Cheese: Stir all ingredients together thoroughly. If using cheese, sprinkle it on top and cover for a few minutes to melt.
- Serve: Serve the burrito bowl hot, garnished with optional toppings like fresh cilantro, diced avocado, lime wedges, or sour cream to personalize the dish.
Notes
- Use brown rice for the best texture and nutrition; white rice can be used but cooking times may vary.
- For a spicier bowl, choose a salsa with more heat or add additional chili powder.
- Shredding the chicken before serving helps distribute flavor evenly throughout the dish.
- Optional toppings like avocado and sour cream add creaminess and balance the spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
