Description
This Crock Pot Chicken and Rice Burrito Bowl is a hearty, flavorful, and easy-to-make meal featuring tender shredded chicken, brown rice, black beans, corn, and bold Mexican-inspired spices. Perfect for busy weeknights or meal prep.
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
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add brown rice, chicken broth, salsa, chili powder, cumin, garlic powder, onion powder, and salt. Stir gently without disturbing the chicken too much.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until chicken is fully cooked and rice is tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in black beans and corn, then cover and cook on low for another 15–20 minutes to warm through.
- If using cheese, sprinkle over the top and let melt by covering for 5 minutes.
- Serve hot, garnished with cilantro, avocado slices, and lime wedges.
Notes
Use long-grain brown rice, not instant, to prevent mushiness.
Add jalapeños or spicy salsa for extra heat.
For a creamier texture, stir in sour cream or Greek yogurt at the end.
Replace rice with riced cauliflower for a low-carb version (cook separately).
This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
