Crock Pot Chicken And Rice Burrito Bowl Recipe

I love this Crock Pot Chicken And Rice Burrito Bowl as an easy one pot meal. Juicy chicken breasts pair with long grain white rice, diced tomatoes with green chilies, and fresh cilantro for a medley of flavor that surprises your palate. Every spoonful offers savory depth and perfect balance. Indeed.

I’ve been working on this recipe for a while, and I’m excited to share my Crock Pot Chicken And Rice Burrito Bowl with you. This dish is everything you need for an easy weeknight dinner.

I start with 1 1/2 lb boneless, skinless chicken breasts and simmer them in 2 cups of chicken broth, which really brings out the flavors. I mix in 1 cup of uncooked long grain white rice along with a can of diced tomatoes with green chilies, a chopped small onion and minced garlic.

A pinch of ground cumin and chili powder adds a kick that makes the meal interesting. I also tossed in a cup of frozen corn kernels which really takes it to the next level and hints at the comforting style of Crockpot Recipes.

I wrap it up with a squeeze of lime, some shredded cheddar cheese and a sprinkling of fresh cilantro. Enjoy this simple yet exciting meal that really brings all the flavors together.

Why I Like this Recipe

I love this recipe because it’s super easy to make even when I’m in a rush. I also really enjoy how the flavors meld together – the spices, tomatoes, and lime juice give it a lively and comforting kick. Plus, I like that it’s a one-pot meal since it means way less cleanup, and I can always tweak it by adding extra hot sauce or cheese if I’m feelin’ adventurous.

Crock Pot Chicken & Rice Burrito Bowl has become one of my favorite meals because it’s simple and forgiving. I usually start by putting the chicken breasts right at the bottom of the crock pot and then tossing in the chicken broth, rice, diced tomatoes with green chilies, a chopped onion, garlic, and all those spices like cumin and chili powder along with salt and pepper. I give everything a quick stir to mix the flavors and then cover it up, letting it cook on high for 3 to 4 hours (or low for 6 to 7) until the chicken is tender. Once it’s done, I take the chicken out and shred it with two forks before putting it back, then stir in frozen corn and black beans. I let it all warm together on low for another 15 to 20 minutes, mix in some lime juice and most of my cheddar cheese so it melts just right. Finally, I plate it up with the rest of the cheese and sprinkle fresh chopped cilantro on top. It might not look like much, but it tastes amazing and always hits the spot!

Ingredients

• Chicken: It’s a lean protein that helps build muscles and keeps you healthy.
• Rice: A good carb source that gives energy and a comforting texture.
• Diced tomatoes with green chilies: They add a tangy, spicy kick that you really love.
• Onion & garlic: These add a rich flavor and natural nutrients, making the dish pop.
• Black Beans: Rich in fibre and protein, they keep things filling and hearty.
• Lime juice: Fresh sour brightness that balances out the savory taste.

Ingredient Quantities

• 1 1/2 lb boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 cup uncooked long grain white rice
• 1 can (10 oz) diced tomatoes with green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• 1/2 cup shredded cheddar cheese
• Fresh chopped cilantro for garnish

How to Make this

1. Place the chicken breasts at the bottom of your crock pot. Then add the chicken broth, uncooked rice, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, salt and pepper.

2. Give everything a quick stir to mix the flavors, cover your crock pot, and set it on high for about 3-4 hours or low for 6-7 hours until the chicken is tender.

3. Once cooked, take the chicken out and shred it using two forks, then slide it back into the pot.

4. Stir in the frozen corn kernels and drained black beans, making sure they mix in evenly.

5. Let it sit for another 15-20 minutes on low so everything warms up together nicely.

6. Stir in the lime juice and most of the shredded cheddar cheese, letting the cheese melt into the mix.

7. Give it a taste and add more salt or pepper if needed.

8. Spoon your burrito bowl into serving dishes and top with the remaining cheddar cheese.

9. Sprinkle fresh chopped cilantro on top as a final garnish.

10. Enjoy your tasty crock pot chicken and rice burrito bowl, and if you like a bit more zing, feel free to add extra lime or your favorite hot sauce.

Equipment Needed

1. Crock pot (slow cooker) for cooking everything
2. Chef’s knife and cutting board for chopping the onion and mincing the garlic
3. Measuring cups and spoons to accurately measure liquids and spices
4. Can opener for the diced tomatoes with green chilies and black beans
5. Large mixing spoon for stirring all the ingredients in the crock pot
6. Two forks to shred the chicken after cooking
7. Serving spoons and bowls for dishing out the burrito bowl

FAQ

Crock Pot Chicken And Rice Burrito Bowl Recipe Substitutions and Variations

• If you can’t find chicken broth, you can use vegtable broth for a lighter taste.
• You can swap the chicken breasts for boneless chicken thighs if you want a richer flavor.
• Instead of long grain white rice, you might try using brown rice or even quinoa for a different texture.
• If you’re not into diced tomatoes with green chilies, fire roasted diced tomatoes work great too.
• You can use pepper jack cheese instead of cheddar cheese if you want a little extra spice.

Pro Tips

1. Try browning the chicken in a skillet for a couple minutes on each side before throwin it in the crock pot. It locks in some flavor and adds a nice caramelized touch.

2. If your rice tends to get mushy, use a bit less or check the crock pot closer to the finish. Rice can sometimes absorb too much liquid if left too long.

3. Give the spices a quick whisk in the broth before adding the rest so every single bite gets that even flavor distribution. Trust me, it makes a big difference.

4. When shrding the chicken, be gentle and make sure it mixes real well with the beans and corn. You dont want chunks of meat all on one side.

Crock Pot Chicken And Rice Burrito Bowl Recipe

Recipe by James Level

0.0 from 0 votes

I love this Crock Pot Chicken And Rice Burrito Bowl as an easy one pot meal. Juicy chicken breasts pair with long grain white rice, diced tomatoes with green chilies, and fresh cilantro for a medley of flavor that surprises your palate. Every spoonful offers savory depth and perfect balance. Indeed.

Pin

Servings

6

servings

Calories

350

kcal

Equipment: 1. Crock pot (slow cooker) for cooking everything
2. Chef’s knife and cutting board for chopping the onion and mincing the garlic
3. Measuring cups and spoons to accurately measure liquids and spices
4. Can opener for the diced tomatoes with green chilies and black beans
5. Large mixing spoon for stirring all the ingredients in the crock pot
6. Two forks to shred the chicken after cooking
7. Serving spoons and bowls for dishing out the burrito bowl

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts

• 2 cups chicken broth

• 1 cup uncooked long grain white rice

• 1 can (10 oz) diced tomatoes with green chilies

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• Salt and pepper to taste

• 1 cup frozen corn kernels

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

• 1 lime, juiced

• 1/2 cup shredded cheddar cheese

• Fresh chopped cilantro for garnish

Directions

• Place the chicken breasts at the bottom of your crock pot. Then add the chicken broth, uncooked rice, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, salt and pepper.
• Give everything a quick stir to mix the flavors, cover your crock pot, and set it on high for about 3-4 hours or low for 6-7 hours until the chicken is tender.
• Once cooked, take the chicken out and shred it using two forks, then slide it back into the pot.
• Stir in the frozen corn kernels and drained black beans, making sure they mix in evenly.
• Let it sit for another 15-20 minutes on low so everything warms up together nicely.
• Stir in the lime juice and most of the shredded cheddar cheese, letting the cheese melt into the mix.
• Give it a taste and add more salt or pepper if needed.
• Spoon your burrito bowl into serving dishes and top with the remaining cheddar cheese.
• Sprinkle fresh chopped cilantro on top as a final garnish.
• Enjoy your tasty crock pot chicken and rice burrito bowl, and if you like a bit more zing, feel free to add extra lime or your favorite hot sauce.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 6
• Calories: 350kcal
• Fat: 7g
• Saturated Fat: 3g
• Trans Fat: 0g
• Polyunsaturated: 1g
• Monounsaturated: 2g
• Cholesterol: 70mg
• Sodium: 800mg
• Potassium: 500mg
• Carbohydrates: 35g
• Fiber: 7g
• Sugar: 4g
• Protein: 30g
• Vitamin A: 500IU
• Vitamin C: 15mg
• Calcium: 150mg
• Iron: 2mg