Crockpot Burrito Bowls

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.

Prep time: 10 min  |  Cook time: 6-8 hours  |  Total: 8 hours +10 min



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


  1. In a crockpot set to low, add the chicken, Rotel, chicken broth, chili powder, cumin and salt. Let cook for about 3 hours.
  2. After a few hours, add the corn, beans and uncooked rice. Stir together and then let cook another 3-4 hours until rice is soft.
  3. Once ready to eat, use two forks to shred the chicken. Serve with your favorite toppings like: lettuce, sour cream, salsa, guac, jalapeños.


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!