Description
Crock Pot Chicken and Rice Burrito Bowl is a flavorful, one-pot meal that combines tender shredded chicken, fluffy rice, and an array of colorful toppings. Perfect for busy weeknights or casual gatherings, this dish is easy to prepare—just toss everything into your slow cooker and let it work its magic. Customize with your favorite toppings for a delicious experience that will have everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (approximately 1.5 lbs)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp cumin
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup diced tomatoes (fresh or canned)
Instructions
- Gather all ingredients: chicken breasts, rice, beans, broth, and spices.
- Layer the chicken in the bottom of the crock pot. Add rice evenly over the chicken, then top with black beans.
- Sprinkle chili powder and cumin on top, then slowly pour in the chicken broth.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken in the pot with two forks and mix gently to combine.
- Serve in bowls with shredded cheese and your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Swap chicken for beans or tofu for a vegetarian option. Experiment with seasonings like taco seasoning or fresh herbs to customize flavors. Store leftovers in an airtight container in the fridge for up to four days; reheat gently.