Burrito bowl or burrito, which do you choose? There are arguments for both, but homemade is always the better option. In fact, you can make a crockpot chicken and rice burrito bowl at home and it will be just as delicious as store-bought. You may even enjoy this recipe more than store-bought.
The best crockpot chicken and rice burrito bowl recipe is a great way to figure out which side you’re on, burrito bowl vs burrito. There is a silent debate that only pops up every now and then amongst friends. The debate is over which is better, a burrito bowl or a burrito.
Low carb dieters would say bowl is better, all day. But bowls aren’t as portable as a burrito. This is the battle between tortillas and bowls, and it is being fought in stores and chain restaurants around the country. But it is time to bring the battle home.
You can make this crockpot chicken and rice burrito bowl recipe at home. Then, you can serve it up in a bowl or in a tortilla and decide which you prefer. This removes the variables out of the argument. Some people say it depends on which place you go.
Some places have better burrito bowls and others have better burritos. But you will be the chef now and the fillings will turn out amazingly well. Especially since this is a crockpot burrito recipe.
Crockpot Chicken and Rice Burrito Bowl Ingredients
Making a good burrito or burrito bowl filling requires a respectable number of seasonings. The goal is to get as close to an authentic Mexican dish as possible. That means you will need things like garlic powder, onion powder, smoked paprika, cumin, and chili powder.
These seasonings will add so much flavor to the pinto or black beans, whichever you choose. Of course, they will also help the skinless, boneless chicken breasts you use as well. The last ingredients you need will help garnish your dish adding that last bit of flavor.
You don’t have to use these garnishes, but we highly recommend them. Those garnishes include green onions, guacamole, and freshly diced tomatoes.
The argument for the burrito bowl is an obvious one. Remove the tortilla, remove a lot of the carbs; easy enough. But there is more to it than that. You may be familiar with a certain place that rhymes with Shmishmotlay.
Shimishmotlay is the only place that is all about burritos but for some reason, can’t wrap a burrito. Instead, you end up with a blob that falls apart as you eat it. This is where the burrito bowl makes the most sense. Ultimately, the bowl makes eating all the ingredients easier.
There can be a level of portability added as well. The question is, what is the argument for the burrito when you make a crockpot chicken and rice burrito bowl recipe?
The Burrito Argument
Obviously, a burrito is more portable; especially when it is wrapped properly. But there is the question of portion size. You have far more control over the portion size in a burrito bowl. However, that isn’t always a good thing. Sometimes, our eyes are bigger than our stomachs and we may over fill a burrito bowl.
However, you have to make sure you don’t overfill a burrito to wrap it properly, hi Shmishmotlay. That means you are more likely to get the right amount of filling on your plate. Also, there is only one right way to eat a burrito, wrapped in foil, stripping it down as you go.
Either way, you can use this crockpot chicken and rice burrito bowl recipe however you’d like.
Place chicken breast in crockpot.
Add seasoning and pour in broth & canned tomatoes.
Cook on high 4 hours or until chicken has internal temperature of 165.
Remove chicken from crockpot and shred with two forks.
Stir in rice & beans and combine.
Add shredded chicken back to crockpot and stir.
Cook on high until rice is done or preferred texture and liquid is evaporated during cooking the rice approximately 1 hour.
Next add shredded cheese, green onions, diced tomato to the top of the crockpot mixture and cook for about 10 minutes until the cheese is melted.
Serve in bowls with preferred toppings.
Another great option with this dish is to make burritos with flour tortillas.
Crockpot Chicken and Rice Burrito Bowl Recipe
1.5 to 2 Lbs Chicken Breast, Boneless, Skinless
1 Can 15oz Pinto beans (Or black beans)
1 Can 15 oz Diced Tomatoes
3 Cups Chicken Broth
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Cumin
2 tsp Chili Powder
Salt & Pepper to Taste
1 Cup Long Grain Rice
1 Cup Colby Jack Cheese
Green Onions (Diced, for topping)
Fresh Diced Tomatoes (for topping)
- Place chicken breast in crockpot.
- Add seasoning and pour in broth & canned tomatoes.
- Cook on high 4 hours or until chicken has internal temperature of 165.
- Remove chicken from crockpot and shred with two forks.
- Stir in rice & beans and combine.
- Add shredded chicken back to crockpot and stir.
- Cook on high until rice is done or preferred texture and liquid is evaporated during cooking the rice approximately 1 hour.
- Next add shredded cheese, green onions, diced tomato to the top of the crockpot mixture and cook for about 10 minutes until the cheese is melted.
- Serve in bowls with preferred toppings.
- Another great option with this dish is to make burritos with flour tortillas.
More Crockpot Recipes
Slow Cooker Salsa Chicken for Tacos | You could toss the debate aside and just go with tacos.
Crock Pot Peanut Chicken and Spinach Bowl | Keep the chicken, add peanuts, and have yourself a healthier chicken bowl.
Crockpot Shredded Chicken Sandwiches | You can also shred the chicken and make sandwiches out of it.
Slow Cooker Chicken Bone Broth Recipe | Or just use the broth to store for other recipes.
Crockpot Chicken Tortilla Soup | But the ultimate dish has all of the same flavors but in soup form.