Slow Cooker Chicken And Rice Burrito Bowl

Slow Cooker Chicken And Rice Burrito Bowl


  • 16 ounces boneless chicken breasts. 
  • 16 ounces boneless chicken thighs. 
  • 3 cups chicken stock. 
  • 3 cups uncooked rice. 
  • 8 ounce tomato paste. 
  • 1/2 large onion, diced. 
  • 1 can diced tomatoes. 
  • 1 can black beans drained and rinsed. 
  • 1 can corn, drained. 
  • 2 teaspoons garlic powder.
  • 2 teaspoons cumin.
  • 2 teaspoons chili powder.
  • 2 teaspoons smoked paprika. 
  • 2 teaspoons salt and black pepper. 
  • 2 limes juiced. 
  • 1/4 cup cilantro, chopped.


  1. Place the chicken breasts and thighs with 1 cup of chicken stock, tomato sauce, diced tomatoes, and the spices mix in the slow cooker.
  2. Stir to combine and cook on Low for 3-4 hours. After the chicken is cooked remove and set it aside to let cool then using a fork shred the chicken into small pieces. 
  3. To the slow cooker add 1 cup chicken stock, rice, black beans, and corn. Stir then add the shredded chicken back to the slow cooker. Set temperature at High and cook for 30-45 minutes. 
  4. Once the rice is cooked, add in cilantro and juice of limes stir and it’s ready to serve.

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