Introduction to Crock Pot Chicken and Rice Burrito Bowl
Welcome to my kitchen! If you’re like me, juggling a busy life can sometimes feel overwhelming, especially when it comes to meal prep. That’s why I adore my Crock Pot Chicken and Rice Burrito Bowl recipe. It’s a lifesaver on hectic days! This dish is not only easy to whip up but also brimming with bold flavors that can impress even the pickiest eaters. In just a few steps, you’ll create a warm, comforting meal that your family will rave about. Ready to dive in? Let’s get cooking!
Why You’ll Love This Crock Pot Chicken and Rice Burrito Bowl
This Crock Pot Chicken and Rice Burrito Bowl is your go-to meal for busy days. With minimal prep, it practically cooks itself while you tackle your to-do list. The best part? It’s packed with vibrant flavors and nutrients to keep everyone happy and satisfied. Plus, the versatility of toppings means it’s never the same dish twice! Trust me, you’ll find yourself making this hearty bowl again and again!
Ingredients for Crock Pot Chicken and Rice Burrito Bowl
Let’s gather the goodness for our Crock Pot Chicken and Rice Burrito Bowl. Each ingredient plays a crucial role in making this dish delightful, so let’s break it down:
- Chicken breasts: Boneless and skinless for a tender, juicy base. You can also use rotisserie chicken for quicker prep!
- Onion: A medium onion adds depth and sweetness to the mix. Don’t skip this; it helps bring everything together!
- Chunky salsa: Choose your favorite for that zesty kick. It’s packed with flavor and moisture—perfect for slow cooking!
- Chicken stock: Flavored stock enhances the overall dish. Homemade is best, but store-bought works just fine!
- Taco seasoning: This blend of spices gives your bowl that classic Mexican flair. Feel free to jazz it up with your signature spice mix!
- Ground cumin: Optional but adds a warm, earthy flavor. A little goes a long way in enhancing the overall taste!
- Salt and pepper: Simple yet vital. They subtly elevate the dish, balancing all those beautiful flavors.
- Quick-cooking rice: White or brown works here. It’s a filling staple that soaks up the saucy goodness perfectly.
- Black beans: Rinsed and drained, these boost the protein and add texture. You can swap with pinto beans if you’d like.
- Colby jack cheese: Freshly shredded makes for a melty, gooey finishing touch that brings comfort to every bite.
- Sliced black olives: Totally optional, but they add a savory, briny contrast that many love.
- Green onions: Fresh herbs add a pop of color and flavor. Slice them thin for a delightful crunch.
- Sour cream: A dollop on top cools down the spices nicely. Plus, it’s a great canvas for added flavors!
For the exact amounts of each ingredient, don’t forget to check the end of the article for easy printing. Now, let’s dive into making this delicious dish!
How to Make Crock Pot Chicken and Rice Burrito Bowl
Now that we have our ingredients ready, let’s get to the fun part: making this Crock Pot Chicken and Rice Burrito Bowl! Follow each step carefully, and don’t worry I’ll share tips along the way to make it even easier.
Step 1: Prepare the Base
Start by tossing your chicken breasts and chopped onion into your slow cooker. This is where the magic begins! Pour in your flavorful chicken stock and your favorite chunky salsa. Sprinkle in the taco seasoning and cumin if you’re using it. Don’t forget a pinch of salt and pepper. Stir everything well to combine. This step is vital, as it allows the flavors to meld beautifully during cooking.
Step 2: Slow Cooking Chicken
Cover your slow cooker and set it on LOW for about 4 hours. This low and slow method makes the chicken incredibly tender. To know when it’s done, check that it reaches an internal temperature of 165°F. It should start to shred easily with a fork. Aromas will fill your kitchen, promising a delicious meal ahead!
Step 3: Shred the Chicken
Once the chicken is cooked, carefully take it out of the slow cooker. Use two forks to shred it into bite-sized pieces—it should pull apart effortlessly. This is a satisfying step! Return the shredded chicken back into the slow cooker along with those delectable juices. This ensures it remains moist and flavorful.
Step 4: Adding Rice and Beans
Now, crank your slow cooker up to HIGH. It’s time to incorporate the quick-cooking rice and the rinsed black beans. Give everything a good stir and cover it once again. Let it cook for about 40 minutes, or until the rice is tender and has absorbed most of the liquid. You’re almost there!
Step 5: Melting the Cheese
Just when you think it can’t get any better, sprinkle that freshly shredded Colby jack cheese evenly on top. Cover again and let it cook for just a few more minutes until the cheese is melted and gooey. When you lift the lid, the sight of that bubbling cheese will make your heart sing!
Step 6: Serve and Enjoy
It’s time to dig in! Scoop generous portions of your Crock Pot Chicken and Rice Burrito Bowl into bowls. Let everyone personalize their meal with toppings like sliced olives, green onions, or a dollop of sour cream. The freedom to customize adds a little fun to your dining experience. Enjoy every bite!
Tips for Success
- Don’t skip the seasoning—these flavors are key to making your dish pop!
- Use a meat thermometer to ensure your chicken is cooked perfectly.
- Feel free to make this dish your own with extra spices or toppings.
- If you’re short on time, use pre-cooked rice or canned beans to speed things up.
- Store leftovers in airtight containers to keep them fresh for up to 3 days!
Equipment Needed
- Slow Cooker: The star of the show! If you don’t have one, a Dutch oven can work.
- Meat Thermometer: To ensure your chicken is perfectly cooked. A basic kitchen thermometer is a great alternative.
- Forks: For shredding the chicken, but you can also use kitchen tongs if you prefer!
- Cutting Board: Essential for chopping veggies. A plate can do in a pinch!
- Measuring Cups and Spoons: Handy for accuracy. Alternatively, eyeball it when you’re feeling adventurous!
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the slow cooker for an extra kick of heat.
- Vegetarian Option: Swap out chicken for chickpeas or extra veggies like bell peppers and zucchini for a hearty vegetarian burrito bowl.
- Quinoa Substitute: Use quinoa instead of rice for a healthier, protein-packed option that’s full of amazing flavor.
- Cheese Alternatives: Try pepper jack or a dairy-free cheese if you want to customize for dietary needs. It’ll still be delicious!
- Taco Bowl Style: Use shredded lettuce as a base instead of rice for a fresher twist. It’s perfect for hot summer days!
Serving Suggestions
- Fresh Salad: A crisp green salad with avocado and lime dressing balances the heartiness of the burrito bowl.
- Simple Salsa: Serve with extra salsa on the side for those who love a zesty kick.
- Refreshing Drinks: Pair with iced tea or a light beer to quench your thirst!
- Colorful Toppings: Consider a topping bar with various options like diced tomatoes, jalapeños, and shredded lettuce for a fun, interactive meal.
FAQs about Crock Pot Chicken and Rice Burrito Bowl
Can I make this Crock Pot Chicken and Rice Burrito Bowl ahead of time?
Absolutely! You can prepare the chicken and salsa mixture a day prior and refrigerate it. Just pop it in the slow cooker when you’re ready to cook. It’s a great way to save time!
What can I substitute for chicken in this recipe?
If you’re looking for an alternative, consider using chickpeas, tofu, or even shredded beef. Each option will still hold up wonderfully in this Crock Pot Chicken and Rice Burrito Bowl!
How can I store leftovers?
Leftovers can be stored in airtight containers in the refrigerator for up to three days. Just reheat them in the microwave or on the stove when you’re ready for a quick meal.
Can I freeze this burrito bowl?
Yes, freezing is an option! Just ensure it’s cooled before transferring to a freezer-safe container. When you’re ready to enjoy, thaw and reheat thoroughly. It’s perfect for meal-prepping!
What toppings do you recommend for the best flavor?
Personalize it with toppings like sliced avocado, fresh cilantro, or pickled jalapeños for an added zing. A squeeze of lime just before serving brings all the flavors together beautifully!
Final Thoughts
This Crock Pot Chicken and Rice Burrito Bowl isn’t just a meal; it’s an experience filled with warmth, flavor, and family bonding. It’s a dish that comes together effortlessly, allowing you to spend more time with your loved ones while savoring a comforting meal. The versatility lets everyone personalize their bowl, making it a hit for every taste bud in your home. Plus, enjoying those leftovers feels like a bonus treat! I truly believe that cooking shouldn’t be stressful, and this recipe is a delightful reminder that dinner can be deliciously easy!
Print
Crock Pot Chicken and Rice Burrito Bowl
- Prep Time: 15 minutes
- Cook Time: 4 hours on LOW + 40 minutes on HIGH
- Total Time: 4 hours 55 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Calorie
Description
A delicious and easy recipe for a Crock Pot Chicken and Rice Burrito Bowl that is packed with flavor and perfect for any occasion.
Ingredients
- 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 (optional)
- 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
- Sliced black olives (optional)
- Green onions, thinly sliced (optional)
- A dollop of cool sour cream (optional)
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
- This recipe can be made with either white or brown rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
