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Crock Pot Chicken and Rice Burrito Bowl

A tasty and convenient meal perfect for busy days, this dish combines chicken, beans, corn, and spices for a flavorful, easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Boneless, skinless recommended
  • 2 cups cooked rice White or brown rice
  • 1 cup salsa Choose your spice level
  • 1 can black beans Drained and rinsed
  • 1 cup corn Canned or frozen
  • 1 tbsp taco seasoning
  • 1 cup shredded cheese Optional topping
  • to taste Salt and pepper
Optional Toppings
  • sour cream For serving
  • avocado For serving
  • cilantro For serving

Method
 

Preparation
  1. In the Crock Pot, combine the chicken, salsa, black beans, corn, and taco seasoning.
Cooking
  1. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
  2. Shred the chicken and mix everything well.
Serving
  1. Serve over cooked rice and top with cheese and optional toppings.

Notes

For extra flavor, marinate the chicken in salsa for a few hours before cooking. You can use brown rice instead of white rice for a healthier option. Add more veggies like bell peppers or onions for a bit of crunch. If you like it spicy, choose a hot salsa or add jalapeños. To store leftovers, let the dish cool completely and place it in an airtight container in the refrigerator for up to 3-4 days.