Description
These Slow Cooker Chicken Rice Burrito Bowls are a one-pot wonder, combining tender shredded chicken, perfectly cooked rice, and bold Tex-Mex flavors—all effortlessly made in your slow cooker. Ideal for weeknight dinners, meal prep, or a family-friendly burrito bar night!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 onion, diced
- 2½ cups salsa (preferably thick/chunky)
- 3 cups chicken broth
- 1 packet taco seasoning
- 1 tsp cumin (optional)
- Salt and pepper to taste
- 2¾ cups instant rice (white or brown)
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups Colby jack cheese, shredded
- Toppings: sliced olives, green onions, sour cream, avocado, cilantro, lime wedges
Instructions
- Prep base: Place chicken and diced onion in slow cooker. Add broth, salsa, taco seasoning, cumin, salt, and pepper.
- Cook chicken: Cover and cook on LOW for 4 hours, or until chicken is fully cooked (165°F).
- Shred: Remove chicken, shred with forks, and return to slow cooker.
- Add rice/beans: Turn to HIGH. Stir in instant rice and black beans. Cover and cook 35–40 mins.
- Melt cheese: Sprinkle cheese over top. Cover until melted (3–5 mins).
- Serve: Spoon into bowls and add your favorite toppings.
Notes
- Use thick salsa for better texture; reduce broth if salsa is watery.
- Chicken thighs can be substituted for added flavor and moisture.
- Add diced jalapeños or chipotle for heat.
- Let rest 5–10 mins before serving to thicken mixture.
- Prep Time: 10 minutes
- Cook Time: 4 hours 40 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken rice bowl, slow cooker burrito bowls, shredded chicken rice, crockpot chicken rice, tex mex rice bowl, meal prep chicken rice