Crock Pot Burrito Bowls Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - to 2 lbs boneless, skinless chicken breasts
  • 1 - small yellow onion, diced
  • 2 tablespoons - avocado oil or olive oil
  • 3 teaspoons - onion powder
  • 3 teaspoons - chili powder
  • 2 teaspoons - garlic powder
  • 3 teaspoons - ground cumin
  • 3 cups - organic low-sodium chicken broth
  • 2 cups - diced tomatoes - use fresh, jarred, or canned tomatoes (15-16 oz), drained
  • 1 1/2 cups - prepared black beans, rinsed well if using canned
  • 1 cups - frozen organic corn
  • 2 1/2 cups - cooked brown rice or quinoa¬†
  • 1/3 cups - shredded colby jack cheese , optional, for serving with
  • - fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, optional, for serving with
  • Directions:

    Place chicken and onion in crock pot. Pour in broth, tomatoes, oil and seasonings. Cook on LOW heat for about 5 hours.

    Remove chicken from crock pot. Stir cooked rice or quinoa, corn and black beans into liquid remaining in crockpot. Set heat to HIGH and cook for 10 minutes more.

    Meanwhile, quickly chop or shred the chicken. Add chicken back to crockpot and cook for 10 minutes on HIGH or just until chicken is heated through.

    Serve with desired garnishes.

    Brief Description

    Southwestern burrito bowls with chicken, brown rice, corn, black beans and seasonings all cooked up in the crock pot for an easy meal.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Southwestern

    Prep Time: 20 min
    Cook Time: 5 hour(s) 30 min


    It needs a little more spice added. This recipe makes a LOT, so it's a great one to make for food prep for the week.


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    Posted On:

    May 14, 2020

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