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–+ servings
A chicken burrito bowl with veggies and chips.
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5 from 1 vote

Chicken Burrito Bowl

This slow cooker Chicken Burrito Bowl recipe is packed with flavor and perfect for busy weeknights or meal prep. Seasoned rice is layered with shredded chicken and your favorite toppings for an easy, customizable meal the whole family will love.
Prep Time20 minutes
Cook Time17 minutes
Pressure Release17 minutes
Total Time54 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 burrito bowls
Calories: 349kcal
Author: Kadee & Desarae

Equipment

  • Pressure Cooker
  • slow cooker

Ingredients

Chicken & Rice

  • 2 cups chicken broth
  • 2 cups long grain white rice
  • 3 chicken breasts
  • ½ onion diced
  • 4 ounce diced green chilies canned
  • 10 ounce can of red enchilada sauce
  • ½ tablespoon chili powder
  • ½ tablespoon seasoned salt
  • ½ teaspoon cumin
  • ½ teaspoon chipotle powder
  • ½ teaspoon garlic powder
  • 1 pinch ground red pepper

Additional Bowl Toppings

  • black beans drained and rinsed
  • fresh cilantro
  • limes quartered
  • corn chips
  • avocado
  • cheese queso fresco or shredded cheddar
  • sour cream
  • jalapeno canned or fresh
  • salsa

Instructions

Slow Cooker

  • Spray slow cooker crock with nonstick spray. Place chicken inside.
  • Add rice, onion, enchilada sauce, chicken broth, and seasonings (chili powder, seasoned salt, cumin, chipotle, garlic salt, red pepper). No need to stir.
  • Cover with lid and cook on low for 4 hours or high for 2-3. Remove chicken from pot and shred.  Set aside.
  • In a large bowl or meal prep container, layer seasoned rice, and shredded chicken. Top with desired toppings.

Pressure Cooker

  • Add ingredients to your pressure cooker in this specific order.  Do not stir.
  • Pour chicken broth into your pressure cooker inner pot. Add rinsed brown rice. Place chicken breast on top of rice. Top with diced onion. Add diced green chilis, juice and all. Pour in red enchilada sauce.
  • Sprinkle with seasonings (chili powder, seasoned salt, cumin, chipotle, garlic salt, red pepper)
  • Cook on high pressure for 17 minutes.  Allow a 15 minute natural release and then release remaining pressure using the valve.  Remove chicken from pot and shred.  Set aside.
  • In a large bowl or meal prep container, layer seasoned rice, and shredded chicken. Top with desired toppings.

Video

Notes

  • Be sure to rinse the rice first to remove excess starch, so it comes out light and fluffy.
  • Use a meat thermometer to ensure the chicken is cooked to at least 165°F before shredding.
  • Store leftover chicken and rice in an airtight container (or separate containers for meal prep) in the refrigerator for up to 4 days.

Nutrition

Calories: 349kcal | Carbohydrates: 32g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 2254mg | Potassium: 762mg | Fiber: 3g | Sugar: 6g | Vitamin A: 946IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg