Description
Crock Pot Chicken and Rice Burrito Bowl is a flavorful and effortless dish that combines tender chicken, fluffy rice, and vibrant vegetables, all wrapped in a warm tortilla. Ideal for busy weeknights or gatherings, this meal offers a delightful mix of spices and textures that will satisfy your family and friends. Just set it in the slow cooker and let the magic happen—perfect for serving with your favorite toppings!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 2 bell peppers, chopped
- 1 onion, chopped
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
Instructions
- Chop bell peppers and onion into bite-sized pieces.
- Layer chicken breasts at the bottom of the crock pot. Add rice on top followed by black beans, bell peppers, onion, taco seasoning, and pour chicken broth over everything.
- Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove chicken and shred using two forks; mix everything together well.
- Serve in bowls or warm tortillas with toppings like avocado or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg