Slow Cooker Chicken Burrito Bowl
Effortless and customizable slow cooker chicken burrito bowl, perfect for busy weeknights and meal prep.
Ingredients
For the Chicken
- 1 lb chicken breasts (about 2 medium breasts) Can substitute with boneless skinless thighs for a richer flavor.
- 1 cup salsa Use your favorite: mild, asada, or roasted tomato.
For the Bowls
- 1 cup rice (white, brown, or grain blend) Quinoa or cauliflower rice can be used for low-carb options.
- 1 unit avocado, diced Toss with lime juice to prevent browning if preparing in advance.
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can black beans, rinsed and drained (15 oz) Warm with a pinch of cumin for extra flavor.
- 1/4 cup cilantro lime vinaigrette Store-bought or homemade. Lime juice plus olive oil can be a substitute.
Instructions
Preparation
- Put the chicken breasts in the slow cooker and pour the cup of salsa over them so they’re nicely coated.
- Cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F and pulls apart easily.
- Remove the chicken to a cutting board or shred it directly in the cooker with two forks. Mix the shredded chicken into the salsa to soak up flavor.
- Cook 1 cup of rice according to package instructions. If using brown rice, allow for the longer cooking time.
- Warm and drain the black beans, or heat them gently with a pinch of cumin for extra flavor.
Assembly
- Assemble bowls with rice, shredded chicken, beans, diced avocado, chopped cilantro, and shredded cheese.
- Drizzle each bowl with about 1–2 tablespoons of cilantro lime vinaigrette right before serving.
Notes
Use thicker salsa for less watery shredded chicken; if your salsa is very thin, drain a little before cooking. For creamier bowls, stir in Greek yogurt or sour cream into the chicken before serving.