This Crock Pot Chicken and Rice Burrito Bowl is the ultimate easy weeknight dinner! Packed with tender shredded chicken, flavorful taco seasoning, black beans, and melted Colby Jack cheese, it’s the perfect Tex-Mex comfort food made right in your slow cooker. Great for meal prep, family dinners, or a fuss-free Mexican-inspired dinner!
Ingredients:
2 lbs boneless, skinless chicken breasts (about 3 breasts)
1 onion, diced
2 ½ cups salsa (mild or spicy)
3 cups chicken broth
1 packet taco seasoning
1 tsp cumin (optional, for added flavor)
Salt and pepper, to taste
2 ¾ cups instant rice (brown or white)
1 (15 oz) can black beans, drained and rinsed
1 ½ cups shredded Colby Jack cheese
Optional Toppings:
Sliced black olives
Chopped green onions
Sour cream
Diced avocado or guacamole
Jalapeños
Fresh cilantro
Instructions:
1. Add to Slow Cooker: Place chicken breasts and diced onion in your Crock Pot. Pour in salsa, chicken broth, taco seasoning, and cumin. Stir to combine.
2. Cook on LOW: Cover and cook on LOW for 4 hours, or until chicken is fully cooked (165°F internal temp).
3. Shred Chicken: Remove chicken and shred using two forks. Return shredded chicken to the slow cooker.
4. Add Rice and Beans: Switch the slow cooker to HIGH. Stir in instant rice and black beans. Cover and cook for about 40 minutes, or until rice is tender and most liquid is absorbed.
5. Melt Cheese: Sprinkle shredded cheese over the top. Cover and cook a few more minutes until cheese is fully melted.
6. Serve and Enjoy: Spoon into bowls and top with your favorite Mexican-style toppings!
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