Name: Crock Pot Chicken and Rice Burrito Bowl
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1 cup uncooked brown rice (not instant); 1 1/2 cups chicken broth; 1 cup salsa (mild or spicy); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1 cup canned black beans, drained and rinsed; 1 cup frozen corn; 1/2 cup shredded cheddar or Mexican blend cheese (optional); Fresh cilantro, avocado, lime wedges for serving

Hearty, flavorful, and incredibly easy to throw together, this Crock Pot Chicken and Rice Burrito Bowl brings the best of comfort food and bold Mexican-inspired flavors in one bowl. Tender shredded chicken, fluffy rice, black beans, and corn come together in a zesty, satisfying meal that practically cooks itself in the slow cooker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken breasts

1 cup uncooked brown rice (not instant)

1/2 teaspoon cumin

1 1/2 cups chicken broth

1/2 teaspoon garlic powder

1 cup salsa (mild or spicy, your choice)

1 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1 cup canned black beans, drained and rinsed

1 cup frozen corn

1/2 cup shredded cheddar or Mexican blend cheese (optional)

Fresh cilantro, avocado, lime wedges for serving

Directions

I start by placing the chicken breasts in the bottom of the slow cooker.

Then I add the brown rice, chicken broth, salsa, chili powder, cumin, garlic powder, onion powder, and salt. I stir everything together gently, being careful not to disturb the chicken too much.

I cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is fully cooked and the rice is tender.

Once cooked, I remove the chicken and shred it using two forks. Then I return the shredded chicken to the slow cooker.

I stir in the black beans and corn, then cover and cook on low for another 15–20 minutes to warm everything through.

If I’m using cheese, I sprinkle it over the top and let it melt by covering the pot for 5 minutes.

I serve the burrito bowls hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime juice.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 6 hours (on low) or 3–4 hours (on high)

Total Time: 6 hours 10 minutes

Calories: Approximately 390 kcal per serving

Variations

I like to mix it up sometimes depending on what I have on hand. For extra heat, I add diced jalapeños or use a spicy salsa. If I want a creamier texture, I stir in a bit of sour cream or Greek yogurt at the end. For a low-carb version, I replace the rice with riced cauliflower (though I cook that separately and add it before serving). I’ve also tried it with quinoa instead of brown rice, and it worked well with a slightly nuttier flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I usually use the microwave and add a splash of chicken broth or water to keep everything moist. It also reheats well on the stovetop over medium heat. This dish freezes great too—I portion it out into freezer-safe containers and thaw in the fridge overnight before reheating.

FAQs

How do I keep the rice from getting mushy in the slow cooker?

I make sure to use uncooked long-grain brown rice, not instant rice, as it holds up better during the long cooking time. Stirring too much can also make the rice break down, so I keep that to a minimum.

Can I use chicken thighs instead of chicken breasts?

Yes, I’ve used boneless, skinless chicken thighs before and they work just as well. They tend to be more flavorful and stay very juicy.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and use extra beans or a plant-based meat substitute. I also replace the chicken broth with vegetable broth.

Is this freezer-friendly?

Yes, it freezes beautifully. I let it cool completely, then portion it into freezer containers. It keeps well for up to 3 months. I thaw it in the fridge before reheating.

What toppings go best with this burrito bowl?

I love topping mine with avocado slices, chopped fresh cilantro, shredded cheese, sour cream, or a drizzle of hot sauce. Lime juice brightens everything up at the end.

Conclusion

This Crock Pot Chicken and Rice Burrito Bowl has become a go-to in my kitchen because it’s filling, flavorful, and endlessly versatile. Whether I’m feeding the family on a weeknight or prepping meals ahead for the week, it checks all the boxes—minimal effort, great taste, and reliable results. I can easily adjust it to match my mood or pantry, and it never disappoints.

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