The smell of tender chicken simmered with spices fills the air as the slow cooker does its work, transforming simple ingredients into a feast. This Crock Pot Chicken and Rice Burrito Bowl is an effortless meal perfect for busy weeknights, taking just minutes to prepare and letting the slow cooker do all the hard work. It’s a wholesome, flavorful dish that’s sure to please the whole family.
This recipe is ideal for anyone looking to simplify their dinner routine without sacrificing taste. Make it for a quick weeknight meal, or prepare it in advance for meal prep. Leftovers can easily be stored in the fridge, making them perfect for lunch the next day.
Why You’ll Love This Recipe
- The chicken becomes incredibly tender while soaking up the savory flavors.
- It’s a one-pot meal, making cleanup a breeze.
- You can easily customize it with different toppings.
- Cooking time is flexible, allowing for low or high settings.
What You’ll Need
Gather these ingredients to create your delicious meal:
For the Base
- 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
For the Mix-Ins
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers (diced, mixed red and green)
- 1 cup corn (frozen or canned, drained)
For Serving
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
Note: Use low-sodium broth for healthier options.
Substitutions & Swaps
- Chicken breasts can be swapped for thighs.
- Use quinoa in place of rice for a gluten-free option.
- Any type of beans can work here; try pinto or kidney beans.
- Bell peppers can be replaced with zucchini or any seasonal veggies.
How to Make It
Follow these simple steps to create your Crock Pot Chicken and Rice Burrito Bowl.
Prepare Ingredients
Dice the bell peppers and rinse the black beans under cold water to remove excess sodium.
Layer the Ingredients
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 to Combine
Stir gently to combine all ingredients, ensuring the seasonings are evenly distributed.
Cook
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and fully cooked.
Shred Chicken
Shred the chicken in the pot using two forks, mixing it into the other ingredients. Stir in lime juice and chopped cilantro before serving.
Serve
Serve warm in bowls or tortillas, adding your favorite toppings as desired.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months.
Reheat: Heat in the microwave for 2-3 minutes on medium power until warmed through.
Tips for Best Results
- Ensure the chicken is fully submerged in the broth for optimal flavor.
- Feel free to increase the amount of taco seasoning for a spicier kick.
- Add extra veggies like zucchini or spinach for more nutrients.
Serving Suggestions
- Top with diced avocado and salsa for a fresh twist.
- Add shredded cheese and sour cream for added creaminess.
- Serve alongside tortilla chips for a crunchy contrast.
