Crock Pot Chicken & Rice Burrito Bowls

An easy, comforting, and flavor-packed slow cooker meal your whole family will love!

Why You’ll Love This Recipe

Busy days call for simple meals that don’t sacrifice flavor. This crock pot burrito bowl recipe is a one-pot wonder—just throw everything in the slow cooker and come back to a fully cooked, hearty meal. With tender shredded chicken, seasoned rice, beans, corn, salsa, and melty cheese, this dish is pure comfort food with a Mexican twist. Plus, it’s perfect for meal prep and budget-friendly.

Ingredients (Serves 6–8):

2 lbs boneless, skinless chicken breasts
1 medium onion, chopped
2 cups uncooked long grain white rice (rinsed)
2½ cups chicken broth
1 (15 oz) can diced tomatoes with juice
1 (15 oz) can black beans, drained and rinsed
1 cup corn (canned or frozen)
1 cup salsa (mild or spicy, your choice)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp black pepper
Salt to taste
1½ cups shredded cheddar cheese

Optional toppings:
Avocado slices, sour cream, fresh cilantro, lime wedges, tortilla chips

Step-by-Step Instructions

Step 1: Prep the Ingredients

Lightly grease the bottom of your crock pot.
Rinse the rice under cold water until the water runs clear—this helps prevent it from getting too sticky.

Step 2: Add Everything to the Crock Pot

Place the chicken breasts in first.
Layer the chopped onion, rinsed rice, black beans, corn, diced tomatoes, salsa, chicken broth, and all the seasonings on top.

Step 3: Slow Cook

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
When the chicken is fully cooked, remove and shred it using two forks. Return it to the pot and stir to combine.

Step 4: Add Cheese

Sprinkle the shredded cheese over the top.
Cover again and let it sit for 10 minutes, or until the cheese is fully melted.

Tips for Success

Rice matters: Use long-grain rice to prevent mushiness. Short grain or instant rice will not hold up well in the crock pot.
Don’t skip rinsing: Rinsing the rice helps it cook evenly and stay fluffy.
No peeking: Avoid lifting the lid too often while cooking—heat escapes and slows down the process.
Make it your own: You can use brown rice (add extra broth and cooking time), pinto beans instead of black beans, or even add bell peppers for more veggies.

Serving Ideas

Serve in a bowl with your favorite toppings.
Wrap in a large tortilla to make actual burritos.
Spoon it over shredded lettuce for a burrito bowl salad.
Add a fried egg on top for a brunch twist.
Serve with tortilla chips for scooping!

Nutrition Benefits

This recipe is not just delicious, it’s also balanced:

High in protein from chicken and beans
Rich in fiber
Naturally gluten-free (if using gluten-free broth and salsa)
Budget-friendly and meal-prep approved

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. Potsticker Soup with Mushrooms Bok Choy
Freezer: Freeze portions in zip-top bags or containers for up to 2 months.
Reheat: Microwave with a splash of broth to restore moisture, or warm on the stovetop.