Crock Pot Chicken and Rice Burrito Bowl
Crock Pot Chicken and Rice Burrito Bowl is an effortless, delicious meal perfect for busy weeknights or casual gatherings. This one-pot dish features tender chicken cooked to perfection with fluffy rice and zesty salsa, delivering maximum flavor with minimal prep time. Customizable toppings allow everyone to personalize their bowl, making it a hit with both kids and adults. Plus, leftovers make for a satisfying lunch or dinner option throughout the week. Enjoy a hearty, satisfying meal that brings the family together around the table.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2½ cups chunky salsa
- 3 cups chicken stock
- 1 packet taco seasoning
- 2¾ cups quick-cooking rice
- 1 can (15 oz) black beans, rinsed
- 1½ cups Colby jack cheese, freshly shredded
- Sliced black olives
- Green onions, thinly sliced
- A dollop of cool sour cream
Instructions
- Combine chicken breasts, onion, chicken stock, salsa, taco seasoning in the slow cooker.
- Cook on LOW for about 4 hours until chicken reaches 165°F. Shred chicken and return it to the cooker.
- Stir in rice and black beans; switch to HIGH and cook for 40 minutes.
- Add shredded cheese on top; cover until melted.
- Serve in bowls with desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Feel free to adjust seasonings based on your spice preference. Use fresh salsa for enhanced flavor. For a vegetarian version, substitute chicken with beans or veggies.