There’s something so comforting about a warm, flavorful burrito bowl—and when it practically cooks itself in the Crock Pot? That’s dinner perfection right there. If you’re anything like me, weeknights are a scramble of homework help, errands, and trying to get a satisfying meal on the table without losing your mind. That’s where this Crock Pot Chicken and Rice Burrito Bowl comes in. It’s hearty, family-friendly, and full of Tex-Mex goodness with almost no hands-on cooking time.

Let me tell you, this has quickly become one of my go-to recipes when I know the day is going to be a whirlwind. I can toss everything into the slow cooker in the morning (or even the night before!), and when dinnertime rolls around, all I have to do is shred the chicken, sprinkle on some cheese, and serve it up with our favorite toppings. Bonus: it makes a lot, which means I get a break from cooking the next day, too.

Why You’ll Love This Recipe

This isn’t just another slow cooker meal—it’s a full-on flavor bomb. The rice soaks up all the spices, the beans and corn add texture and heartiness, and the chicken turns melt-in-your-mouth tender. It’s a recipe that’s as versatile as it is delicious. You can serve it up burrito-style in a bowl, wrap it in a tortilla, or pile it onto chips for loaded nachos.

Plus, it’s super customizable. I usually set out a little topping bar with sour cream, avocado slices, chopped cilantro, salsa, and lime wedges. The kids love making their bowls just the way they like them—and I love that everyone’s happy without me having to make five different dinners.

Let’s get into the recipe and break down the first few steps so you can see just how easy this is.

Ingredients You’ll Need

2 boneless, skinless chicken breasts
1 cup long-grain white rice, rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
1 ½ cups chicken broth
1 packet taco seasoning
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup shredded cheddar or Mexican blend cheese
Optional toppings: sour cream, avocado, cilantro, salsa, lime wedges

STEP-BY-STEP: PART ONE

Step 1: Start with the Chicken

Place your chicken breasts in the bottom of your Crock Pot. I like to use boneless, skinless chicken breasts because they shred really well and soak up all those delicious flavors while they cook.

Step 2: Season It Up

Sprinkle the taco seasoning evenly over the chicken. Then add garlic powder, a little salt, and some black pepper. Don’t go overboard with the salt here—your broth and taco seasoning already bring a good bit of flavor.

Step 3: Add the Good Stuff

Next, layer on the black beans, corn, and diced tomatoes with green chilies. No need to stir everything together—just let it all sit in layers. This helps the rice cook more evenly without getting too mushy at the bottom.

Step 4: Add the Rice and Broth

Add the rinsed rice on top. This is an important step—rinsing the rice helps remove extra starch so it doesn’t get overly sticky or gummy while it cooks. Then pour your chicken broth evenly over everything in the pot.

Now that we’ve got all the delicious ingredients layered in the Crock Pot and the lid securely on, it’s time to let the slow cooker work its magic. This next part is where your house starts to smell amazing, and dinner feels like it’s happening without any extra effort. This is hands-down one of my favorite things about slow cooker recipes—they feel like a little gift from your earlier, more productive self.

So whether you’re off to work, running errands, or just trying to tackle your to-do list at home, you can walk away from the kitchen knowing that a hearty, delicious meal is slowly coming together. When the timer goes off, you’re just a few minutes away from a Tex-Mex dinner that rivals your favorite takeout spot.

Let’s dive into the rest of the cooking process and talk about a few ways to make this burrito bowl truly your own.

STEP-BY-STEP: PART TWO

Step 5: Cook Low and Slow (or Fast and Hot)

Now that everything’s prepped and in the slow cooker, you’ve got two options for cooking:

On HIGH for 3 ½ to 4 hours
On LOW for 6 to 7 hours

I usually go with the low setting if I’m prepping this in the morning. But if I get a late start, the high setting still gives you perfectly cooked results in under four hours.

Just make sure the chicken is fully cooked and the rice is tender before moving on. You can give it a little stir near the end to check the consistency. If the rice still seems a bit firm, give it another 30 minutes and check again.

Step 6: Shred and Mix

Once the chicken is cooked through and the rice is soft, take the chicken breasts out and place them on a cutting board. Use two forks to shred the meat—it should pull apart easily. Then return the shredded chicken to the slow cooker and give everything a good stir so the flavors combine and every bite has a bit of everything.

This step really brings it all together. The shredded chicken soaks up all the juices and spices from the beans, rice, tomatoes, and broth. You end up with a rich, hearty mixture that’s perfectly seasoned and packed with texture.

Step 7: Add the Cheese

Now for the melty magic. Sprinkle shredded cheddar or a Mexican blend cheese evenly across the top of the burrito bowl mixture. Put the lid back on for just a few minutes—long enough for the cheese to melt and get all gooey.

You can skip this step if you’re dairy-free or prefer to add cheese individually to each bowl. But let’s be honest—it’s hard to resist that melty layer of cheesy goodness.

Step 8: Serve and Customize

Grab some bowls and spoon in generous helpings of the burrito bowl mixture. Now comes the fun part—toppings! Everyone gets to make their bowl exactly how they like it.

Some of our favorites include:

A dollop of sour cream
Sliced avocado or guacamole
Fresh cilantro
A squeeze of lime juice
Chunky salsa or pico de gallo
Crushed tortilla chips for a little crunch

This is also where you can turn the burrito bowl into something completely different. Want to make it handheld? Spoon the mixture into large flour tortillas and roll them up for burritos. Want nachos? Pile it on top of tortilla chips and melt some extra cheese in the oven. You can even use it as a filling for quesadillas the next day.

Tips and Variations

This recipe is incredibly forgiving and easy to tweak depending on what you have on hand. Here are a few ideas to help you make it your own:

Swap the Protein: Boneless chicken thighs work great here too. You can even try shredded pork or ground beef (just brown it first before adding it to the Crock Pot).
Use Brown Rice: It adds a nutty flavor and more fiber, but it does take longer to cook. Plan for at least 1 to 2 extra hours on low.
Add Heat: If you like things spicy, toss in a chopped jalapeño or a splash of hot sauce before cooking. You can also use hot Rotel instead of mild.
Make it Vegetarian: Leave out the chicken and add an extra can of black beans or some chopped bell peppers for a meatless version.

One last tip: if the mixture is a little thick after cooking, just stir in a splash of chicken broth or water to loosen it up. It reheats beautifully too, which makes it perfect for meal prep.

By now, you’ve seen just how easy and satisfying this Crock Pot Chicken and Rice Burrito Bowl can be—from a simple ingredient list to hands-off cooking and a delicious payoff. But before we wrap things up, let’s go over a few of the most common questions readers have when making this recipe. Whether you’re making it for the first time or planning to meal prep for the week, these tips will help you get the most out of every bite.

FREQUENTLY ASKED QUESTIONS

Can I use frozen chicken breasts?

Yes, you can! Just be sure they’re separated (not frozen together in a clump) and keep in mind that you may need to extend the cooking time slightly. For food safety, make sure the internal temperature of the chicken reaches 165°F before shredding.

Will the rice overcook or get mushy?

If you rinse the rice well before adding it to the Crock Pot, it should hold up nicely. Stirring it in with the other ingredients and pouring the broth evenly on top helps ensure even cooking. For best results, don’t lift the lid too often during cooking—this traps steam and ensures the rice cooks properly.

Can I use brown rice instead of white?

You can, but brown rice takes longer to cook. You’ll want to increase the cooking time by about an hour on low. You may also need a bit more broth (around ¼ to ½ cup extra) to keep the mixture from drying out.

Is this recipe spicy?

The heat level is pretty mild as written, especially if you use a mild Rotel or diced tomatoes with green chilies. If you want more spice, add cayenne pepper, hot sauce, or use a spicier variety of canned tomatoes. You can also stir in chopped jalapeños before cooking or add spicy toppings after it’s done.

How do I store leftovers?

Let everything cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 2 months. Just thaw and reheat in the microwave or on the stovetop with a splash of broth to bring back the texture.

Can I double the recipe for a crowd?

Absolutely. Just make sure your slow cooker is large enough (6-quart or larger is best). You might also want to give it a stir halfway through cooking to ensure everything cooks evenly, especially if the pot is quite full.

What are some creative ways to serve the leftovers?

Besides enjoying the leftovers in a bowl, try these fun ideas:

Wrap in tortillas for quick burritos.
Spoon onto tortilla chips and melt extra cheese for nachos.
Fill bell peppers and bake for stuffed peppers.
Make a burrito casserole by layering with tortillas and baking with extra cheese.

Final Thoughts – A New Family Favorite

There’s something special about meals that require so little effort but deliver so much flavor. This Crock Pot Chicken and Rice Burrito Bowl checks all the boxes: it’s cozy, full of flavor, easy to make, and perfect for customizing. Whether you’re feeding a hungry family, meal prepping for the week, or just need something stress-free and satisfying, this recipe is a total winner.

I can’t tell you how many times this dish has saved me on a chaotic weeknight. It’s become one of those dependable recipes I keep coming back to, and I have a feeling it’ll be the same for you. If you give it a try, I’d love to hear how it turns out! Did you make any fun substitutions? Try a unique topping combo? Drop a comment and let me know—I’m always looking for new ideas.

And if you’re planning to add this to your regular rotation, I recommend keeping a few cans of beans, corn, and tomatoes in your pantry and some chicken in the freezer. That way, you’re never more than a few steps away from a delicious, comforting meal that practically makes itself.

Crock Pot Chicken and Rice Burrito Bowl