Crockpot Chicken Burrito Bowl

13 300 601
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 50 min 6
Crockpot Chicken Burrito Bowl
Health Rating
These burrito bowls are full of chili-spiced brown rice, black beans, and yes, tender bites of shredded chicken.


454 gm Chicken breast, boneless, skinless
2 tbsp Extra virgin olive oil
3 tsp Onion powder
2 tsp Garlic powder
3 tsp Chili powder
2 tsp Cumin
1/2 tsp Kosher salt
1/2 tsp Black pepper
3 cup Chicken broth (stock), low sodium
1 can(s) (16 oz) Diced tomatoes, canned (drained)
1 can (15oz) Black beans, canned (drained and rinsed)
2 3/4 cup Brown rice, short-grain, dry
1/2 cup shredded Colby cheese (optional)


  1. Place chicken breasts in slow cooker.
  2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
  3. Cook on LOW for about 4 hours.
  4. Remove chicken breasts from the slow cooker.
  5. Turn slow cooker to HIGH and stir in instant rice and black beans.
  6. Let cook 30-45 minutes on high, or until rice is tender.
  7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
  8. Serve with fresh diced tomatoes, sour cream, green onions, avocados, or guacamole, top with cheese.

Nutrition Facts

Per Portion

Calories 601
Calories from fat 113
Calories from saturated fat 33
Total Fat 12.5 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 5.7 g
Cholesterol 53 mg
Sodium 991 mg
Potassium 1236 mg
Total Carbohydrate 91 g
Dietary Fiber 12.5 g
Sugars 2.2 g
Protein 32 g

Dietary servings

Per Portion

Grain 2.9
Meat 0.8
Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 1.2

Energy sources