Busy weeks deserve a crockpot meal at least once a week. Throw things in there in the morning and then dinner is ready when you need it. These Crockpot Burrito Bowls are so easy to make and super delicious with tons of flavors and textures. This one is also a double threat because I love it for a meal prep idea. Make the burrito bowls one day and eat the rest of the week.
Actually a triple threat! This recipe is also a great freezer meal option! Cook once and then divide up and place in freezer safe bags. Once ready to eat, throw in a crockpot and eat when all heated.
Throw it in a bowl, put in in a tortilla or dip some chips in it. No wrong way to eat this burrito bowl. You gotta give this easy recipe a try.
Full of all the best burrito flavors in a set it and leave it recipe. Crockpot Chicken and Rice Burrito Bowls are perfect for a weeknight meal or meal prep for lunches.
1 1/2 pounds chicken breasts or thighs
1 can Rotel
1 cup low-sodium chicken broth
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 cup uncooked rice
1 can corn, drained
Notes: If you are not able to add the rice in half way through, then you can add everything in the morning minus the rice. Then just cook the rice on the stovetop separately.
This is a great freezer meal. I divide up and place in freezer safe bags. When ready to eat, place in the crockpot to eat once again!