This Crock Pot Chicken and Rice Burrito Bowl is a flavor-packed, comforting meal that’s perfect for busy days. I love how it combines tender shredded chicken, hearty brown rice, black beans, corn, and spicy salsa—all slow-cooked to perfection. It’s a hands-off recipe with satisfying results, ideal for weeknight dinners or make-ahead lunches.
Why You’ll Love This Recipe
I like how effortlessly this meal comes together with just a few pantry staples. The slow cooker does all the work while I go about my day. The chicken turns out juicy, the rice is perfectly cooked, and the spices and salsa bring bold, Mexican-inspired flavor to every bite. It’s customizable too—I often top mine with avocado, cilantro, or a dollop of sour cream. Plus, it’s naturally gluten-free and can be made dairy-free if I skip the cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound boneless skinless chicken breasts
1 cup uncooked brown rice (not instant)
1/2 teaspoon cumin
1 1/2 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1/2 teaspoon garlic powder
1 cup frozen corn
1 1/2 cups chunky salsa (your preferred heat level)
1/2 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheddar or Mexican blend cheese (optional, for topping)
Fresh cilantro, diced avocado, lime wedges, or sour cream for serving (optional)
Directions
I start by spraying the bottom of the slow cooker with nonstick spray.
I spread the uncooked rice evenly on the bottom.
Then, I layer the black beans, corn, and salsa right on top.
I nestle the chicken breasts on top of everything and sprinkle them with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
Next I pour the chicken broth evenly over all the ingredients.
I cover and cook on HIGH for 3.5 to 4 hours or on LOW for 6–7 hours, until the chicken is fully cooked and the rice is tender.
Once done, I remove the chicken and shred it with two forks.
I return the shredded chicken to the crock pot and stir everything together.
If I’m using cheese, I sprinkle it on top and cover the pot again for a few minutes to let it melt.
I serve it hot in bowls, topped with extras like avocado, cilantro, lime wedges, or sour cream.
Servings and timing
This recipe makes 4 generous servings. It takes just 5 minutes to prep and about 4 hours to cook on HIGH (or 6–7 hours on LOW). Each serving contains approximately 390 kcal.
Variations
I sometimes use white rice instead of brown, but I make sure to adjust cooking times accordingly.
For a vegetarian version, I skip the chicken and add extra beans or chopped veggies like bell peppers.
When I want more heat, I use a spicy salsa or add diced jalapeños before cooking.
For a creamy texture, I stir in a bit of cream cheese or Greek yogurt at the end.
I’ve also tried this recipe with quinoa instead of rice, which gives a slightly nuttier flavor.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. To reheat, I use the microwave or a pan on the stovetop over medium heat, adding a splash of broth or water to loosen it up.
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FAQs
How can I make this dish spicier?
I like to use hot salsa or add red pepper flakes, chipotle powder, or diced jalapeños before cooking to give it more of a kick.
Can I use white rice instead of brown?
Yes, I can substitute white rice, but I reduce the cooking time slightly and make sure to check the rice around the 3-hour mark if cooking on HIGH.
Is it okay to use chicken thighs instead of breasts?
Absolutely. I’ve used boneless, skinless chicken thighs and they stay super juicy. The cooking time remains about the same.
Can I prep this ahead of time?
Yes. I often layer all the ingredients in the slow cooker insert the night before, refrigerate it, and then start cooking the next morning.
What can I use instead of cheese for a dairy-free option?
I just skip the cheese or use a plant-based shredded cheese alternative. The dish is still full of flavor without it.
Conclusion
This Crock Pot Chicken and Rice Burrito Bowl has become one of my go-to slow cooker meals. It’s hearty, satisfying, and loaded with bold flavors that come together with minimal effort. Whether I’m feeding my family or prepping lunches for the week, I can count on this recipe to deliver every time.
📖 Recipe:
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Crock Pot Chicken and Rice Burrito Bowl
- Total Time: 4 hours 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Crock Pot Chicken and Rice Burrito Bowl is a comforting, flavor-packed meal made with tender shredded chicken, hearty brown rice, black beans, corn, and spicy salsa—all slow-cooked to perfection. Ideal for weeknight dinners or meal prep.
Ingredients
1 pound boneless skinless chicken breasts
1 cup uncooked brown rice (not instant)
1 1/2 cups low-sodium chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups chunky salsa (your preferred heat level)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheddar or Mexican blend cheese (optional, for topping)
Fresh cilantro, diced avocado, lime wedges, or sour cream for serving (optional)
Instructions
- Spray the bottom of the slow cooker with nonstick spray.
- Spread the uncooked rice evenly on the bottom.
- Layer the black beans, corn, and salsa on top of the rice.
- Place the chicken breasts on top and sprinkle with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour the chicken broth evenly over all the ingredients.
- Cover and cook on HIGH for 3.5 to 4 hours or on LOW for 6–7 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken, shred it with two forks, and return it to the crock pot.
- Stir everything together. If using cheese, sprinkle it on top and cover for a few minutes to melt.
- Serve hot in bowls with optional toppings like avocado, cilantro, lime wedges, or sour cream.
Notes
White rice can be used instead of brown, but reduce cooking time.
For a vegetarian version, omit chicken and add more beans or vegetables.
To make it spicier, use hot salsa or add jalapeños or chili flakes.
For creaminess, stir in Greek yogurt or cream cheese at the end.
Quinoa can be used instead of rice for a nutty flavor.
Store leftovers in the fridge up to 4 days or freeze up to 3 months.
Reheat in microwave or stovetop with a splash of broth or water.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
