Go Back
Homemade Crockpot Fiesta Chicken & Rice Bowls recipe photo
Print Recipe Save it for later

Crockpot Fiesta Chicken & Rice Bowls

This Crockpot Fiesta Chicken & Rice Bowls recipe is SO EASY! A flavorful, wholesome slow cooker meal packed with tender chicken, brown rice, beans, and bold fiesta spices.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Healthy, Slow Cooker
Servings: 4 servings

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup uncooked brown rice
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup corn frozen or canned
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup shredded cheese cheddar or a blend
  • fresh cilantro chopped
  • lime wedges

Instructions

Step 1: Prep the Ingredients

  • Start by rinsing your brown rice under cold water to remove excess starch—it helps prevent stickiness. Dice the onion and mince the garlic cloves. Rinse and drain the black beans and, if using frozen corn, measure out one cup.

Step 2: Layer the Crockpot

  • Place the chicken breasts at the bottom of your crockpot. Sprinkle the chili powder, cumin, paprika, salt, and pepper evenly over the chicken. Add the diced onion, minced garlic, black beans, corn, and canned diced tomatoes with green chilies on top. Pour in the chicken broth, then scatter the rinsed brown rice across the top—do not stir.

Step 3: Cook Low and Slow

  • Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and juicy while the rice absorbs all the spices and broth, cooking perfectly alongside the other ingredients.

Step 4: Shred and Stir

  • Once cooked, shred the chicken directly in the crockpot using two forks. Stir everything together gently to combine the chicken, rice, and beans evenly.

Step 5: Add Cheese and Garnish

  • Sprinkle shredded cheese over the top, cover again for 5 minutes to allow it to melt. Finish by garnishing with freshly chopped cilantro and serving with lime wedges for squeezing over each bowl.

Equipment

  • Crockpot or slow cooker
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Cheese grater
  • Serving bowls

Notes

  • Do not stir the rice at the beginning to prevent mushiness; layering it on top lets it cook evenly absorbing steam.
  • Frozen corn can be used directly without thawing.
  • If your crockpot runs hot, check the rice around 5 hours to avoid overcooking.
  • Leftovers taste better the next day as flavors meld.
  • Add cayenne pepper or hot sauce for extra heat if desired.