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Crock Pot Chicken and Rice Burrito Bowl

  • Author: Emma Chef - Magic Cooking
  • Total Time: 4h 50mins
  • Yield: 6 1x


Slow cooker meals offer the perfect blend of convenience and taste, and among them, Chicken and Rice Burrito Bowls stand out for their bold flavors and effortless preparation. Packed with protein, fiber, and a myriad of spices, these bowls are a delightful addition to any meal rotation.


  • 2 pounds boneless, skinless chicken breasts (about 3 chicken breasts)
  • 1 onion, diced
  • 2 ½ cups salsa
  • 3 cups lower sodium chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon cumin (optional)
  • Salt and pepper, to taste
  • 2 ¾ cups instant rice (brown or white)
  • 15 ounce can black beans, drained and rinsed
  • 1 ½ cups shredded Colby jack cheese
  • Optional toppings: sliced olives, sliced green onions, and sour cream


  • 1. Place the chicken breasts and diced onion in the slow cooker. Add the chicken broth, salsa, taco seasoning, and cumin.
  • 2. Cover and cook on LOW for about 4 hours, or until the chicken is cooked to an internal temperature of 165°F.
  • 3. Remove the chicken, shred it with two forks, and then return it to the slow cooker.
  • 4. Turn the slow cooker to HIGH. Add the instant rice and black beans. Stir well.
  • 5. Cover and cook for about 40 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • 6. Top with shredded Colby jack cheese, cover, and cook until the cheese is melted.
  • 7. Serve in bowls with your choice of toppings.


Boneless chicken thighs are an excellent substitute for the chicken breasts.

  • Prep Time: 10
  • Cook Time: 4h 40mins

Keywords: Crock Pot Chicken and Rice Burrito Bowl