Slow cooker chicken burrito bowls cook the chicken, black beans, tomatoes and green chiles together before instant rice goes directly into the Crockpot near the end. The rice absorbs the seasoned cooking liquid while the shredded chicken finishes cooking with it.
Slow Cooker Chicken Burrito Bowls with Rice
These slow cooker chicken burrito bowls are a dinner I leaned on hard once summer was over and schedules got busier. The chicken, salsa, black beans, tomatoes and green chiles could sit in the Crockpot for most of the afternoon, which meant I wasn’t starting dinner from scratch at five o’clock.
That was really the appeal for me. I could get everything going early, come back toward the end to shred the chicken and add the instant rice, then put out whatever toppings I had and call it done. The chicken and rice already have lots of flavor by then, so the toppings can be as minimal or excessive as your mood calls for.
I usually put out avocado, cheese, sour cream, cilantro and lime and let everyone deal with their own bowl. There’s no separate pan of rice to make and no chicken to cook at the last minute, which is probably why I kept making this one.
It’s still the Crockpot dinner I want when I know the end of the day is going to be busier than the beginning. Most of the work is already behind me by the time I need dinner.
The Decisions Behind This Recipe
- I use boneless, skinless chicken breasts and leave them whole at the beginning. They can cook for several hours without me having to mess with them, then I pull them out, shred them and put them right back into the slow cooker before the rice goes in.
- The salsa, diced tomatoes, green chiles and chicken broth are all doing double duty. They cook with the chicken first, but I still need the liquid later for the instant rice, which is why the tomatoes and green chiles stay undrained.
- I use instant white rice because it can go straight into the Crockpot near the end and cook in the liquid that’s already picked up flavor from the chicken, black beans, salsa, tomatoes, chiles and seasonings. Regular long-grain rice needs different timing and a different amount of liquid, so I don’t substitute it.
- The black beans go in right from the beginning. They stay together through the longer cooking time, and I like that they become part of the chicken-and-rice mixture instead of feeling like something added at the end.
- The seasoning stays simple with chipotle chile powder, paprika, oregano, salt and black pepper. I like chipotle chile powder because it adds smokiness, but regular chile powder is fine if that’s what I have.
- I shred the chicken before adding the rice so everything finishes together. By the time the rice is tender, the chicken is worked all through it instead of sitting separately on top, which is also why this tastes just as good in homemade corn tortillas as it does spooned into bowls.
Ingredients
- Boneless, skinless chicken breasts – I leave the breasts whole while they cook, then shred them before the instant rice goes into the slow cooker.
- Yellow onion – Dice it fairly small so it softens and blends into the chicken mixture during the four-hour cook.
- Salsa – Use a jarred salsa you already like. Its tomatoes, chiles and seasoning become part of the cooking liquid, so the flavor is important.
- Black beans – Drained and rinsed. The black beans add a lot more flavor than pinto beans would.
- Diced tomatoes – These go in undrained too. I need both the tomatoes and their liquid in the Crockpot.
- Diced green chiles – Use the entire can, including the liquid. They add mild chile flavor without making the burrito bowls hot.
- Low-sodium chicken broth – This gives the chicken enough liquid to cook in and leaves what the instant rice needs later. I like low-sodium because the salsa, canned ingredients and cheese already have lots of salt.
- Chipotle chile powder – This is my preference because it adds smokiness along with the chile flavor. Regular chile powder is fine too.
- Paprika – Adds mild pepper flavor and color without much heat.
- Ground oregano – Goes well with the tomatoes, salsa and green chiles and cooks with the chicken from the beginning.
- Salt and black pepper – Season the mixture before cooking so the chicken and rice aren’t relying on toppings to do everything later.
- Instant white rice – This one is important. The recipe is written for instant rice, such as Minute Rice, because it goes directly into the Crockpot near the end and cooks in the hot liquid already there. Regular long-grain rice is not a direct substitute. Neither is cauliflower rice.
- Colby-Jack cheese – Scatter it over the chicken and rice once the rice is tender, then cover the slow cooker for a few minutes so it melts.
- Toppings – Sour cream, sliced olives, avocado, hot sauce, cilantro, green onions and lime are all good options. Put out whatever you like and let everyone build their own bowl.
How to Make Slow Cooker Chicken Burrito Bowls
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (load the slow cooker)
Lay the chicken breasts across the bottom of a 6 to 7-quart slow cooker in a single layer. Add the onion, salsa, black beans, undrained tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Put the lid on and cook on LOW for 4 hours, until the chicken reaches 165°F and pulls apart easily with a fork. - Step Two (shred the chicken)
Take the chicken out and shred it with two forks or meat shredders. Put the lid right back on the slow cooker while you do this. I want to keep as much heat in there as possible because the instant rice is going straight into the liquid next. - Step Three (add the instant rice)
Return the shredded chicken to the slow cooker and stir in the uncooked instant white rice. Give it a really good stir so the rice is worked through the chicken and in contact with the hot liquid instead of hanging out dry across the top. - Step Four (finish the rice)
Put the lid back on and cook on LOW for about 45 minutes. I always taste the rice before I call it done because slow cookers vary more than people think. You want the rice tender and most of the liquid absorbed. If it’s still a little firm, cover it again and give it another 5 to 10 minutes. - Step Five (add the cheese)
Once the rice is tender, scatter the Colby-Jack over the top. Cover again for 3 to 5 minutes, until the cheese melts. - Step Six (make the bowls)
Spoon everything into bowls while it’s hot, then add whatever toppings sound good. I usually put out sour cream, avocado, olives, cilantro, green onions, hot sauce and lime and let everyone deal with their own.
Recipe Tips
- If your chicken breasts are on the smaller or thinner side, check them before the four-hour mark instead of assuming they need every minute. Once they reach 165°F and shred easily, they’re ready to come out.
- Add the instant rice immediately after shredding the chicken instead of letting the cooking liquid sit and cool. The rice only gets about 45 minutes in the Crockpot, so I want the liquid hot when it goes in.
- Wait until the rice is tender before adding the cheese. If the rice needs another 5 or 10 minutes, let it have that time first, then add the Colby-Jack and cover again only long enough to melt it.
- Don’t panic about how much liquid is in the slow cooker before the rice goes in. A lot of that is there on purpose because the instant rice absorbs it during the final part of the recipe.
- Use the salsa to control most of the heat. I usually keep the base where I want it and put hot sauce, fresh jalapeños and my homemade pico de gallo out with the toppings so everyone can make their own bowl hotter if they want.
- If you bought instant rice for this recipe, my taco rice casserole uses another 2 cups. That takes care of a good amount of whatever is left in the box.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep avocado, sour cream, cilantro and any other cold toppings separate and add them after reheating.
- For a single serving, the microwave is easiest. Cover loosely and heat until hot, stirring once or twice so the chicken and rice warm evenly. If the rice has dried out a little in the refrigerator, stir in a small splash of chicken broth before reheating.
- For a larger amount, reheat it on the stovetop over medium-low heat with a little chicken broth as needed. Stir occasionally until everything is hot.
- You can also freeze the cooked chicken, bean and rice mixture without the toppings for up to 3 months. Thaw it overnight in the refrigerator, then reheat in the microwave or on the stovetop. I wouldn’t use the slow cooker for reheating leftovers because refrigerated food warms too slowly in it.
FAQs
- Can I use regular rice instead of instant rice?
Not without changing the recipe. It was developed with instant white rice because it can go directly into the hot cooking liquid near the end and become tender in about 45 minutes. Regular long-grain rice needs different timing and a different amount of liquid. - Can I use instant brown rice?
Maybe, but check the package first. If the cooking time is similar to the instant white rice you’re replacing, it should cook similarly. If the times are different, expect the slow cooker timing to change too. - Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs should be okay, although I like chicken breasts. I would skip skin-on thighs because the slow, wet heat leaves the skin rubbery instead of crisp, and the rendered fat ends up in the cooking liquid that the rice eventually absorbs. You don’t need that extra fat to keep the chicken moist in this recipe. - Can I leave the rice out?
Not without completely changing the consistency. The instant rice absorbs a substantial amount of the liquid at the end, so if you leave it out and serve the chicken over separately cooked rice, the mixture in the slow cooker will be extremely runny, and not in a good way. - What size slow cooker do I need?
A 6 to 7-quart slow cooker is the right size for the full recipe. I wouldn’t use a 4-quart Crockpot because you still need room to stir in the shredded chicken and two cups of instant rice near the end. - Can I double the recipe?
No. I wouldn’t double this recipe in a 6 to 7-quart slow cooker. There won’t be enough room once the shredded chicken goes back in and four cups of instant rice still need to be added and stirred through the liquid. If I needed twice as much, I’d use two slow cookers. - Can I use this as Crockpot chicken burrito filling?
Yes. The finished chicken, black beans and rice are great in tortillas instead of spooned into bowls. I’d keep the recipe itself unchanged because the instant rice is what absorbs the cooking liquid and gives you a filling thick enough to use in burritos. - Can I make this in an Instant Pot?
I haven’t tested it in an Instant Pot, so I wouldn’t give you a pressure-cooker conversion I haven’t made. The liquid and timing would need to be worked out separately rather than carrying the slow cooker instructions straight over.
From My Kitchen Notes
Small observations from the margins.
- There are things I can make easier for myself if I stop acting like later will be better.
- I don’t think every problem needs more attention. Some need less.
- There’s a big difference between giving something time and using time as an excuse.
- I like knowing I took care of something before it had a chance to become a problem.
- A lot of things are easier when I stop requiring the tired version of me to save the day.
- I’ve never confused being involved with being useful.
- I’m more interested in what gets finished than what looked ambitious at the beginning.
- I don’t mind returning to something later if I’ve already done the part that was important.
- There are things I can trust to keep moving even when I’m not standing there watching.
- “I’ll deal with it later” has a way of becoming a much bigger sentence.
More Reasons to Get the Slow Cooker Out
- Slow Cooker Shredded Taco Chicken – Taco-seasoned chicken, easy shredding.
- Slow Cooker Korean BBQ Chicken – Gochujang, honey, tender chicken.
- Slow Cooker Pulled Pork Chile Verde – Green chiles, garlic, tender pork.
- Chile Colorado Style Beef – Chile sauce, slow-cooked beef, tortillas.
- Slow Cooker Kalua Pork – Three ingredients, tender shredded pork.
This post may contain affiliate links. Please read my disclosure policy.
Slow Cooker Chicken Burrito Bowls
Slow Cooker Chicken Burrito Bowls cook chicken, black beans, salsa, tomatoes and green chiles together before shredded chicken and instant rice finish in the seasoned cooking liquid. Melt Colby-Jack over the top and serve the bowls with avocado, sour cream, cilantro, lime or your favorite burrito toppings.
Servings: 8 people
Calories: 502kcal
Equipment
- slow cooker 6-7 quart (5.7 to 6.6 L). Has enough room for the chicken and cooking liquid with space for the instant rice added near the end.
- meat shredders or two forks. For shredding the cooked chicken before returning it to the slow cooker.
Ingredients
- 2 lbs (907 g) boneless, skinless chicken breasts
- 1 medium yellow onion diced
- 1 (16 oz / 454 g) jar salsa
- 1 (15 oz 425 g) can black beans drained and rinsed
- 1 (10 oz / 283 g) can diced tomatoes undrained
- 1 (4 oz / 113 g) can diced green chiles undrained
- 2 cups (473 ml) low-sodium chicken broth
- 1 tsp (2 g) chipotle chile powder or regular chile powder
- 1 tsp (2 g) paprika
- 1 tsp (1 g) ground oregano
- 1 tsp (6 g) table salt
- 1 tsp (2 g) finely ground black pepper
- 2 cups (370 g) instant white rice (such as Minute Rice)
- 8 oz (227 g) shredded Colby-Jack cheese
- sour cream (optional garnish)
- sliced olives (optional garnish)
- avocado (optional garnish)
- hot sauce (optional garnish)
- green onion (optional garnish)
- lime wedges (optional garnish)
Instructions
- Place the chicken breasts in an even layer across the bottom of a 6 to 7-quart (5.7 to 6.6 L) slow cooker. Keeping the chicken in a single layer helps it cook at a similar rate.2 lbs (907 g) boneless, skinless chicken breasts
- Add the diced onion, salsa, black beans, undrained diced tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.1 medium yellow onion, 1 (16 oz / 454 g) jar salsa , 1 (15 oz 425 g) can black beans, 1 (10 oz / 283 g) can diced tomatoes, 1 (4 oz / 113 g) can diced green chiles, 2 cups (473 ml) low-sodium chicken broth, 1 tsp (2 g) chipotle chile powder , 1 tsp (2 g) paprika, 1 tsp (1 g) ground oregano, 1 tsp (6 g) table salt, 1 tsp (2 g) finely ground black pepper
- Transfer the chicken to a large bowl and shred it with two forks or meat shredders. Keep the slow cooker covered while you shred the chicken so the cooking liquid stays hot. The retained heat is important because the instant rice is added next and cooks directly in this liquid.
- Return the shredded chicken to the slow cooker and add the uncooked instant white rice. Stir well, making sure the rice is distributed throughout the chicken mixture and in contact with the hot cooking liquid rather than sitting dry on top.2 cups (370 g) instant white rice
- Cover and continue cooking on LOW for about 45 minutes. Check the rice for tenderness before moving on. It should be tender and most of the cooking liquid should be absorbed, although the exact timing can vary between slow cookers.
- Sprinkle the shredded Colby-Jack cheese evenly over the chicken burrito bowl mixture. Cover and cook for another 3 to 5 minutes, or until the cheese is completely melted.8 oz (227 g) shredded Colby-Jack cheese
- Spoon the slow cooker chicken, black bean and rice mixture into individual bowls and serve hot with your preferred burrito bowl toppings.sour cream, sliced olives, avocado, hot sauce, green onion, lime wedges
Video
Notes
- Use instant white rice, not conventional long-grain white rice. The liquid amount and final cooking time were developed for instant rice, which cooks directly in the seasoned liquid already in the slow cooker.
- The black beans go into the slow cooker drained and rinsed. Don't drain the diced tomatoes or green chiles. Those liquids are included in the amount available to cook the instant rice.
- Keep the slow cooker covered while the chicken is being shredded. Retaining the accumulated heat helps the instant rice begin cooking promptly when it is added.
- Check the rice for tenderness at the end of the 45-minute cooking time rather than relying only on the clock. Slow cookers vary in temperature, so it may need a little additional time.
- Optional garnishes are not included in the nutrition calculation.
Nutrition
Nutrition Facts
Slow Cooker Chicken Burrito Bowls
Amount Per Serving (490 g)
Calories 502
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 99mg33%
Sodium 1080mg47%
Potassium 930mg27%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 6g7%
Protein 41g82%
Vitamin A 1050IU21%
Vitamin C 13mg16%
Calcium 250mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Slow Cooker Chicken Burrito Bowls? I’d love to hear how they turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Lori Putnam says
Is that true that it takes 45 minutes in a slow cooker to cook instant rice? Jeepers.
Cathy says
Since the slow cooker is on low, yes. But you want the rice in there to absorb the tomato-spiked broth and other flavors. It’s worth it. If you just pour the ingredients over rice or stir rice in and serve, you miss out on the absorption process.
Laura says
Thank you so much, the whole family loves these yummy burrito bowls!
wilhelmina says
These burrito bowls put fast Mexican chain burrito bowls to shame! So easy to make and I love being able to make a big batch!
Toni says
This is such a delicious meal! My family really loved it!
Libbie says
Can one use regular rice instead of instant?
Cathy says
Not in this recipe without completely changing the cooking time and amount of liquid.
Katie says
I love this recipe- it’s truly so delicious! The spices are perfect, and the additional garnishes are just right.
Barbara Rupnick says
Can I use instant brown rice instead of white?
Cathy says
Check the cooking times with instant brown rice and instant white rice. If they are the same then it should be fine, otherwise you will want to test for doneness before eating.
Kim says
Can I use an instant pot for this?
Cathy says
You probably could, but I’ve never made it that way and I would imagine some conversion of liquid is required. You’d have to play with it varying the ingredients.
Matth says
Why would you take the day off chicken thighs??? Lol that’s why they’re so good because there’s so much more flavor vs breast.
Cathy says
Because a slow, wet heat is used to cook the chicken, the skin is going to come out rubbery and chewy rather than crunchy and crispy. On top of that, the natural fat in the chicken skin will result in the sauce acquiring a layer of oil on top that you’ll either have to skim off, or eat around and soak into the rice. You don’t need the extra fat in this recipe to keep the chicken from drying out.
Linda says
Great recipe. I made it for my husband and I and it was a big hit. Will definitely be making again!
Carter says
We are hooked on this recipe, it’s so yummy. No more Chipotle for us. Saving money with this one.
Cathy says
Right on.
Cherrie L Ward says
I would also add…regarding frozen food in a slow cooker…is it is never recommended because the heating crock, next to the frozen food can also cause the ceramic liner to crack….which is never a good think.
This looks good. Gonna try it. I am going to try some precooked petite sirloin chunks that I froze…I made too many for a recipe and have’t been able to figure out what to do with the leftovers. Being already cooked, the time in the crock will allow the meat (that is rather tough) to break down.
Elsa says
OMG these were amazing! Loved every bite and now on my regular meal rotation.
Missy says
Hi do you drain the juice out of the black beans?
Cathy says
Yes, drain and rinse them.
Gina Risa says
Oh my goodness we loved these burrito bowls. So good.
Alannah says
I made this recipe yesterday and it turned out really well! I had a couple of hiccups so in case anyone runs into the same issues I hope this helps:
– lol for starters, I wasn’t able to get to the store and pick up the groceries, my partner did but he lost the shopping list and had to go by memory. We got a red onion instead of yellow/ white and didn’t get chicken broth.
– we had a lot of other types of meat stored in our freezer and decided to use that in place of chicken breast, because chicken is getting really expensive these days. We went with pork shoulder!
– unfortunately the pork didn’t thaw in time when we went to make the recipe it was probably 80% thawed
– I overestimated how much salsa I already had at home so I was a couple oz short. I made up the difference in diced tomatoes.
– i used a leftover packet of instant ramen broth in place of the broth, and put that in 2 cups of water.
Aside from the ingredient differences, I followed the directions pretty much the same except added a couple of extra hours onto the cook time I want to say 6 hours instead of 4, then 2 hours instead of 45.
I wasn’t able to shred the pork, I just took it out onto a cutting board and started cutting it into smaller pieces, checking to make sure it was getting cooked through. I still made sure the rice wasn’t getting thrown in until the last 45 mins so it didn’t “overcook” I don’t know what would have happened to it otherwise.
It was still a hit and will make it again, better equipped for next time and maybe I’ll do steak next time 😉 or 2 cans of black beans for a vegetarian version.
Tracy says
What size slow cooker works best for this recipe? Can’t decide between the 4 quart or 6 quart.
Thanks!
Tracy
Cathy says
Definitely 6 quart!
Ina says
Hi Cathy. We just had this lovely dish for dinner tonight – I made a few modifications to the recipe based on the ingredients we had and did a blog post with a link back to you. Thanks for sharing such a great recipe – a recipe we will make time and time again. Ina
Cathy Pollak says
Thank you.
Terry says
Hi Cathy! This looks like a great recipe especially since we’re now having record breaking high temperatures, so definitely don’t want to turn on the oven.
Do you think my 6qt Crockpot would be big enough to handle a double batch?
I couldn’t find the size you used, anywhere – neither the narrative, the recipe card, nor listed beside “Crockpot”, under the “Equipment” section. Perhaps you could specify the size used there, to save any chance of confusion? Would be of great benefit to those of us just getting started on our Crockpot journey! Thanks so much!
Cathy Pollak says
When it comes to recipe writing, a standard slow cooker size is 6 to 7-quarts and most slow cooker recipes are geared towards this common pot size. If it is different, it is usually written that way, but I’ll make sure to include it from now on! The link in the equipment section would have also taken you to the proper size slow cooker. So for this recipe a 6-7 quart slow cooker is the best size. Enjoy.
Terry says
Hi Cathy! Me again.
Not sure if I’m losing it, or what. I read through the recipe twice. Sent comment to you, then sent it to the notes on my phone, and also emailed it to myself (again, as I obviously already had it), so I could watch for a reply, as you unfortunately don’t have/use the plug-in that notifies you of a reply, so you don’t have to continually check back, hoping there’s been one. Or try to find your question, when there’s 100s of comments.
THEN – I pulled up the recipe again, so I could add a couple of things to my grocery list, and the slow cooker size was there. Wait…WHAT? 😱
It’s possible the gremlins were playing in my phone again – if not, my apologies. But I’d still like to know if my 6qt Crockpot could handle a double batch?
Cathy Pollak says
Yes it can handle, it just might take longer to cook, so taste the rice for tenderness before deciding it’s finished.
Terry says
Thanks so much – for BOTH replies. I appreciate it, and everything you do to get these great recipes out to us!
Have a great “hump” day!
Cathy Pollak says
Thanks so much, that means a lot!
Erin Koidal says
Can I eliminate the rice?
Cathy Pollak says
No. You’ll end up with a very liquid dish as the rice soaks ups all the fluid while cooking.
Sue Cavanaugh says
Ee made for the first time to share with another couple we do dinner with periodically. They loved it, better yet, their 2 & 4 year-old daughters had second helpings! the four year-old actually had 4 “second helpings.”
For spme reason. we had soft flour tortillas as a “side” with our friends. We had given them a list of the toppings as their responsibility for the shared dinner. Looking back now, I can not detrmine why we had them get tortillas along with the toppings. Was there a mention early on in the article that I missed about serving this with toritllas? We ended up using the tortillas like you would Naan when eating Indian cuisine. Any input regarding tortillas as a side accompanyment would be appreciated.
This will be Father’s Day dinner for 2025 since our son and granddaughters love Mexican cuisine. – much less expensive than eating out and waiting in long lines at the steakhouse, don’t you think?
Stephanie says
Can I use ground beef instead of chicken? What would I have to change?
Cathy Pollak says
I’ve never made this with ground beef, so it would be an experiment on your part. I would probably brown and drain the beef first (on the stove) and then add it in with everything else (per the recipe), but there are a couple of things to watch out for. The fat from the beef might change how the broth soaks into the rice, since the recipe uses uncooked instant rice that finishes right in the slow cooker. It could make the rice cook unevenly, or you might find you need an extra splash of broth at the end. The timing could be a little different too, since chicken gives off juices as it cooks and beef won’t. Not saying it won’t work, just something you’d have to play around with.
Amy says
Good morning! Going to make this for dinner…. I’m watching carbs, is it possible to use riced cauliflower instead of instant rice?
Cathy Pollak says
No, this recipe is calibrated for the rice to soak up the liquid, cauliflower rice doesn’t do that and you’ll end up with a watery mess. Sorry!
Tracy says
So flippin good. One of my favorite recipes ever. Don’t change a thing!
Cathy Pollak says
Thank you!
Amy V says
Easy and very tasty. I used 2 large chicken breasts and 1 1/2 cups of rice. I also added a small can of corn. I will definitely make this again! Thank you.
Barbara Henning says
Can I use shredded rotisserie chicken instead of raw chicken breast? Thanks.
Cathy Pollak says
So this recipe has a very specific ecosystem balance with the ingredients listed and raw chicken contributes, moisture, liquid etc. Rotisserie will not provide that here.
James says
Made this for dinner tonight. It’s a big hit! I have a question about the serving size. Is a serving one cup or one bowl? I’m only asking because I’m post bariatric surgery and track all my food intake.
Cathy Pollak says
So the serving size is 490 grams. You just need to weigh it. So glad you love it.
Basel says
I love having dinner handled before all the sports and activities, these always turn out good. Love using the crockpot for meals.
Reese says
Really loved how these burrito bowls turned out. They were so so cheesy delish. They were great for a weeknight meal.