Ever feel like you’re juggling a dozen pans just to get a decent dinner on the table? I get it. That’s why I’m completely smitten with this One-Pot Chicken Burrito Bowls recipe. It’s the kind of meal that feels like a warm hug but doesn’t leave you with a mountain of dishes to tackle afterward. We’re talking tender chicken, fluffy rice, and all those vibrant southwest flavors, all coming together in one trusty crock pot. Honestly, it’s a lifesaver on those nights when time is short but you still want something hearty and homemade. So good.
How to Customize Your Burrito Bowl
The real beauty of these Crockpot Chicken Bowls is how they become a blank canvas for your family’s favorite flavors. Think of this as your foundation—the warm, comforting base that everyone can build on. Set up a little topping bar with small bowls and let everyone dive in. It’s a fun way to get the whole crew involved and makes dinner feel just a bit more special, even on a random Tuesday.
Variations & Substitutions
Don’t be afraid to make this Crockpot Ready Meal your own! If you’re looking for a twist, try swapping the chicken for lean ground turkey or even black beans for a vegetarian version. Not a fan of brown rice? White rice works beautifully, though you might need to adjust the liquid slightly. And if you want to kick up the heat, a diced chipotle pepper in adobo sauce will add a fantastic smoky spice. Honestly, if you hate heat, skip the jalapeño entirely. The goal is to create a family Crock Pot recipe that works for you.
Serving Suggestions for Your Meal
While these bowls are a complete meal on their own, a few simple sides can turn dinner into a real feast. I love serving them with a crisp, simple side salad dressed with a zesty lime vinaigrette. A big basket of warm tortilla chips for scooping up every last bit is never a bad idea either. And for the kids? Sometimes I’ll spoon the filling into soft tortillas and let them make their own burritos. It’s all about keeping things easy and enjoyable.
Storage & Reheating Tips
This recipe makes fantastic leftovers, making it a true champion for meal prep. Let the mixture cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. To reheat, the microwave is perfectly fine—just splash in a tablespoon or two of water or broth to keep the rice from drying out. Give it a good stir halfway through. You can also reheat it gently on the stove over medium-low heat. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.
Frequently Asked Questions
- Can I use frozen chicken for this Crock Pot Chicken Bowls recipe? Absolutely! For safety and even cooking, I recommend thawing it first. But if you’re in a serious pinch, you can use frozen breasts. Just be sure to increase the cooking time by an hour or two and check that the internal temperature reaches 165°F.
- My rice is still a bit hard. What happened? This can happen if your crock pot runs a little cool. No worries! Just give everything a good stir, add another 1/4 cup of broth or water, and let it cook for another 30-45 minutes on high.
- Are there other Rice Crock Pot Recipes I can try? Of course! The method is very versatile. You can adapt it for a Spanish rice or a cilantro-lime rice by switching up the spices and liquids. It’s a great way to get comfortable with creating your own Crockpot Meals with Rice.
At the end of a long day, you deserve a meal that’s both nourishing and incredibly simple to make. These One-Pot Chicken Burrito Bowls are exactly that—a fuss-free, flavor-packed solution that brings everyone to the table.
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One-Pot Chicken Burrito Bowls for Your Easiest Weeknight Yet
- Total Time: 35 minutes
- Yield: 4 servings
Description
These One-Pot Chicken Burrito Bowls are the perfect weeknight dinner—flavorful, hearty, and easy to clean up! Packed with chicken, rice, beans, cheese, and all your favorite toppings.
Ingredients
▢ 1 pound chicken breast, cut into bite-sized pieces
▢ 3 tablespoons olive oil
▢ 1/4 cup yellow onion, diced
▢ 1 cup extra-long grain rice, uncooked
▢ 1 (14.5 oz) can diced tomatoes, drained
▢ 1 (15 oz) can black beans, drained and rinsed
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 2 teaspoons chili powder
▢ 1 teaspoon cumin
▢ 1 teaspoon smoked paprika
▢ 2 1/2 cups low-sodium chicken broth
▢ 1 lime
▢ 1 cup Colby Jack cheese (or Monterey Jack/Cheddar)
▢ Kosher salt and pepper, to taste
▢ Freshly diced tomatoes, for garnish
▢ Diced green onions, for garnish
▢ Sour cream, for garnish
▢ Guacamole, for garnish
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven. Sauté the diced onion until softened.
2. Season the diced chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Add the chicken to the pan and cook over medium-high heat until it starts to brown.
4. Push chicken to one side of the pan. Add 1 tablespoon olive oil to the other side, then sauté the uncooked rice for 2 minutes, until some grains turn golden.
5. Stir in the drained diced tomatoes, black beans, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin.
6. Bring to a simmer. Cover, reduce heat to low, and cook for about 20 minutes or until the rice is tender.
7. Season with additional salt and pepper to taste.
8. Squeeze fresh lime juice over the mixture. Sprinkle cheese over the top, then cover and let sit off heat for 2–3 minutes until the cheese melts.
9. Garnish with fresh diced tomatoes, green onions, sour cream, and guacamole. Serve hot!
Notes
You can swap chicken breast for thighs if preferred.
Add jalapeños or hot sauce if you like more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
