Crock Pot Chicken and Rice Burrito Bowl
Crock Pot Chicken and Rice Burrito Bowl is a comforting, delicious dish perfect for busy weeknights. This easy-to-make recipe combines tender chicken, fluffy rice, and vibrant vegetables, simmered in flavorful spices for a satisfying meal that everyone will love. Simply toss the ingredients in your crock pot and let them meld together throughout the day for an effortless dinner that’s both hearty and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers (diced, mixed red and green)
- 1 cup corn (frozen or canned, drained)
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
Instructions
- Prepare your ingredients by dicing the bell peppers and rinsing the black beans.
- Layer the chicken breasts in the bottom of the crock pot. Add rice, beans, corn, bell peppers, taco seasoning, and pour in the chicken broth.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken in the pot using two forks. Stir in lime juice and chopped cilantro before serving.
- Serve warm in bowls or tortillas with your favorite toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 100mg
Keywords: For a spicier kick, add diced jalapeños or hot sauce. Substitute brown rice for white rice; just increase cooking time. Leftovers can be stored in an airtight container for up to 4 days.