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Crock Pot Chicken and Rice Burrito Bowl

A hearty, flavor-packed meal that practically cooks itself! This slow cooker burrito bowl combines tender shredded chicken, fluffy rice, beans and cheese in a zesty Mexican-inspired sauce for the perfect family dinner with minimal effort.

 

  • Total Time: 4 hours 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2½ cups chunky salsa
  • 3 cups chicken stock
  • 1 packet taco seasoning mix
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2¾ cups quick-cooking rice (white or brown)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1½ cups freshly shredded Colby jack cheese

Optional Toppings

  • Sliced black olives
  • Thinly sliced green onions
  • Sour cream

Instructions

  1. Combine Base Ingredients: Add chicken breasts and diced onion to the slow cooker. Pour in the chicken stock, salsa, taco seasoning, and cumin. Stir everything thoroughly to ensure the seasonings are well distributed throughout the liquid, creating a flavorful cooking base for the chicken.
  2. Slow Cook the Chicken: Cover the slow cooker and set it to LOW for 4 hours. The chicken will slowly absorb the flavors while cooking to perfection. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to be easily shredded.
  3. Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces by pulling the meat apart. The chicken should separate easily as it’s been tenderized during the slow cooking process. Return the shredded chicken to the slow cooker, mixing it back into the flavorful cooking liquid.
  4. Add Rice and Beans: Turn the slow cooker setting to HIGH. Add the quick-cooking rice and rinsed black beans to the mixture. Stir thoroughly to combine all ingredients. Cover and continue cooking for approximately 40 minutes, until the rice has absorbed most of the liquid and is tender.
  5. Add Cheese Topping: Evenly distribute the shredded Colby jack cheese over the top of the chicken and rice mixture. Replace the cover and allow it to cook for a few more minutes until the cheese is completely melted and deliciously gooey.
  6. Serve and Garnish: Portion the burrito bowl mixture into individual serving bowls. Allow each person to customize their bowl with optional toppings such as sliced black olives, green onions, and sour cream to enhance the flavor and add textural contrast.

Notes

  • For a spicier version, use hot salsa or add diced jalapeños.
  • You can substitute the Colby jack with cheddar, Mexican blend, or pepper jack cheese.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave.
  • This recipe freezes well – portion into individual containers for easy meal prep.
  • For a healthier version, use brown rice and low-sodium chicken stock.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 40 minutes
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 520
  • Sugar: 5g
  • Sodium: 890mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 7g
  • Protein: 46g
  • Cholesterol: 110mg

Find it online: https://bestfeed.us/crock-pot-chicken-and-rice-burrito-bowl/