Go Back
Crockpot Chicken and Rice Burrito Bowl Recipe Overhead View of a Bowl Next to a Crockpot
Print Recipe Pin Recipe

Crockpot Chicken and Rice Burrito Bowl Recipe

Prep Time10 minutes
Cook Time5 hours 5 minutes
Total Time1 hour 10 minutes
Course: Crockpot Recipes, Main, Meat
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 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 u0026 Pepper to Taste
  • 1 Cup Long Grain Rice
  • 1 Cup Colby Jack Cheese
  • Green Onions (Diced, for topping)
  • Fresh Diced Tomatoes (for topping)
  • Guacamole (Garnish)

Instructions

  • Place chicken breast in crockpot.
  • Add seasoning and pour in broth u0026 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 u0026 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.