Name: Crock Pot Chicken And Rice Burrito Bowl
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1 cup long-grain white rice, uncooked; 2 cups chicken broth; 1 can black beans, drained and rinsed; 1 cup corn kernels; 1 can diced tomatoes with green chilies; 1 small onion, diced; 2 cloves garlic, minced; 1 packet taco seasoning; 1/2 teaspoon salt; 1 cup shredded cheddar or Mexican-blend cheese

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This Crock Pot chicken and rice burrito bowl is one of my favorite comfort meals when I want something filling, flavorful, and easy. I love how the chicken becomes tender, the rice absorbs all the seasoning, and everything comes together into a warm, satisfying bowl with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it is simple, hands-off, and perfect for busy days. I just add the ingredients to the crock pot and let it cook while I focus on other things. I also enjoy how versatile it is, since I can serve it as a burrito bowl, wrap it in tortillas, or top it with my favorite extras.

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 long-grain white rice, uncooked
2 cups chicken broth
1 can black beans, drained and rinsed
1 cup corn kernels
1 can diced tomatoes with green chilies
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 cup shredded cheddar or Mexican-blend cheese
1/2 teaspoon salt

Directions

I begin by placing the chicken breasts in the bottom of the crock pot. I sprinkle the taco seasoning and salt evenly over the chicken, then add the diced onion, garlic, black beans, corn, and diced tomatoes.

I pour the chicken broth over everything and gently stir to combine. I cover the crock pot and cook on low until the chicken is fully cooked and tender.

Once the chicken is cooked, I stir in the uncooked rice, making sure it is completely covered by the liquid. I cover again and continue cooking until the rice is soft and fluffy.

Before serving, I shred the chicken directly in the crock pot and mix everything together. I sprinkle the shredded cheese over the top and let it melt before serving.

Servings And Timing

I usually get about 6 servings from this recipe.
Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes

Variations

I like adding diced bell peppers when I want extra color and crunch. Sometimes I mix in a little extra cheese for a creamier texture. When I want a fresher finish, I stir in chopped cilantro or a squeeze of lime juice just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of chicken broth or water and warm it in the microwave or on the stovetop until heated through.

FAQs

Can I Add The Rice At The Beginning?

I prefer adding the rice later so it does not overcook or become mushy during the long cooking time.

Can I Use Frozen Chicken?

I use thawed chicken for best results, since frozen chicken can release extra liquid and affect the rice texture.

Can I Make This Recipe Creamy?

I sometimes stir in a little extra cheese or a spoonful of sour cream before serving for a creamier consistency.

Can I Freeze This Dish?

I freeze it in airtight, freezer-safe containers for up to 2 months and thaw it overnight in the refrigerator before reheating.

What Can I Serve With This Bowl?

I like serving it with tortilla chips, fresh salad, or warm tortillas on the side.

Conclusion

This Crock Pot chicken and rice burrito bowl is a reliable, comforting meal I love making again and again. I enjoy how easy it is, how flavorful it turns out, and how well it works for leftovers, meal prep, or feeding a hungry family.