Crock Pot Chicken and Rice Burrito Bowl
A comforting and flavorful Crock Pot dish that combines tender chicken, zesty salsa, and hearty rice, topped with your favorite burrito fixings.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked rice
- 1 lb boneless chicken breast
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup black beans (optional)
- 1 cup corn (optional)
- Cheese for topping
- Sour cream for serving
- Chopped cilantro for garnish
Instructions
- Prepare the chicken: Place the chicken in the Crock Pot. Ensure it’s evenly distributed for even cooking.
- Add flavor: Pour the salsa and sprinkle the taco seasoning over the chicken. Stir gently to combine and coat the chicken evenly.
- Add optional ingredients: If adding black beans and corn, layer them on top of the salsa mixture.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and easily shreds.
- Shred the chicken: Once cooked, shred the chicken with two forks directly in the slow cooker. Stir to combine well with the other ingredients.
- Serve: Serve the chicken mixture over cooked rice in bowls. Top with cheese, a dollop of sour cream, and fresh cilantro for garnish.
Notes
Boneless chicken breast works best for shredding. Substitute with thighs for more flavor. Choose a salsa that matches your heat preference—mild or spicy.