Crock Pot Chicken and Rice Burrito Bowl

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Crock Pot Chicken and Rice Burrito Bowl 🌯🍗

Easy, Flavorful & Perfect for Busy Days

This Crock Pot Chicken and Rice Burrito Bowl is a hearty, hands-off meal that’s packed with flavor. Tender chicken, fluffy rice, and savory seasonings cook together in the slow cooker to create a comforting, Tex-Mex-inspired dish. Customize it with your favorite toppings for a quick lunch, weeknight dinner, or meal prep for the week.

It’s healthy, satisfying, and comes together with minimal effort—perfect for busy families or anyone craving a flavorful, wholesome bowl.

📝 Ingredients

(Serves 4–6)

  • 1½ cups chicken broth

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt & black pepper, to taste

  • 1 pound boneless, skinless chicken breasts or thighs

  • 1 cup uncooked long-grain white rice

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 cup salsa (mild or medium)

  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • Optional toppings: chopped cilantro, avocado slices, sour cream, lime wedges, diced tomatoes

👩‍🍳 Directions

  1. Prepare the Crock Pot
    Spray the inside of your slow cooker with cooking spray or lightly oil it.

  2. Add Ingredients
    Place chicken in the bottom of the slow cooker. Sprinkle with cumin, chili powder, garlic powder, onion powder, salt, and pepper.

    Pour chicken broth and salsa over the top. Add black beans and corn.

    Do not add rice yet—this will cook later to prevent it from becoming mushy.

  3. Cook the Chicken
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and fully cooked.

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