Description
A delicious and easy-to-make Crock Pot Chicken and Rice Burrito Bowl that is perfect for a hearty meal.
Ingredients
Scale
- 2 pounds chicken breasts (boneless and skinless)
- 1 medium onion, chopped
- 2½ cups of your favorite chunky salsa
- 3 cups flavorful chicken stock
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin
- A pinch of salt and pepper to taste
- 2¾ cups quick-cooking rice (white or brown)
- 1 can (15 oz) black beans, rinsed well
- 1½ cups Colby jack cheese, freshly shredded
- Optional Toppings: Sliced black olives, green onions, thinly sliced, a dollop of cool sour cream
Instructions
- Toss your chicken breasts and diced onion into the slow cooker. Pour in the chicken stock, salsa, taco seasoning, and cumin. Give everything a good stir to combine all those flavors.
- Cover and let it simmer on LOW for about 4 hours. You’ll know the chicken is ready when it reaches 165°F and starts to become tender enough to pull apart.
- Once the chicken is cooked through, take it out and shred it using two forks – it should pull apart easily. Return the shredded chicken back to the slow cooker and all those delicious juices.
- Crank your slow cooker up to HIGH. Add in the instant rice and those drained black beans. Stir everything together, cover, and cook for about 40 minutes until the rice has soaked up most of the liquid and is nice and tender.
- Sprinkle that shredded Colby jack evenly across the top, cover again, and let it cook just a few more minutes until the cheese gets all melty and gooey.
- Scoop generous portions into bowls and let everyone top their own with sliced olives, green onions, sour cream, or whatever makes them happy!
Notes
- Make sure to adjust the spices according to your taste.
- This dish can be made with either white or brown rice, depending on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours on LOW + 40 minutes on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg