If you’re looking for an easy and crowd pleasing slow cooker meal, try making chicken and rice burrito bowls in the slow cooker! The chicken gets cooked first in a flavorful broth, then just add in rice about 45 minutes before you’d like to eat and it comes out fluffy and yummy.
Chicken & Rice Burrito Bowls
Adapted from Number2Pencil.com
one pound chicken breasts, about 2-3 breasts
one medium onion, diced
2 tablespoons olive oil
1 – 14.5 oz. can diced tomatoes, drained
1 – 4.5 oz. can diced green chilies
1 – 15 oz. can black beans, drained
3 cups chicken broth
2 tablespoons taco seasoning
1 teaspoon ground cumin
1/4 teaspoon salt & pepper to taste
2 and 3/4 cups instant brown rice
1 and 1/2 cups shredded Colby jack cheese
toppings: olives, green onion, sour cream, guacamole, etc.
Directions: Place chicken and diced onion in slow cooker and add broth, diced tomatoes, diced chilies, olive oil, and seasonings. Cover and cook on LOW for about 4 hours or until chicken is cooked to 165 degrees. Remove cooked chicken and shred. Turn slow cooker to HIGH and add instant rice and beans. Cover and cook for about 40 minutes until rice is tender and liquid reduced. Add chicken back to slow cooker, top with cheese, and cook for a few minutes longer until cheese is melted. Serve with desired toppings. Serves about 6.
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.