Slow Cooker Chicken Burrito Bowls
These Simple Slow Cooker Chicken Burrito Bowls are an easy way to bring dinner to the table without all the time and hassle. Juicy shredded chicken, black beans, and the right amount of spice--plus, the topping options are endless!
Burrito Bowl Contents/Extras
- 2 cups cooked rice in a rush? Use frozen!
- 1 avocado
- lime wedges
- 1 roma tomato diced
- Romaine lettuce
- shredded cheese
Place chicken breasts at the bottom of the slow cooker. Cover with cumin, chili powder, red pepper, sea salt and pepper. Add green chile, onion, garlic, tomatoes, and black beans. Stir the ingriedients on top of the chicken to mix evenly. Cover and cook.
Allow to cook for about 4-5 hours on high or 6-7 hours on low.
About 30 minutes before eating or when chicken has reached an internal temperature of 165°F, turn to warm and, using two fork, pull chicken apart to shred. It should come apart very easily.
Prep all of the desired bowl ingredients and then add mixture from crock pot to each bowl and top with your favorite ingredients!
Store leftovers in an airtight container in the refrigerator.
*Nutrition facts based on chicken mixture only.
- Set up a burrito bowl bar for the crowd. You can set out lots of toppings and keep the chicken in the slow cooker on warm. The whole crew can serve up a bowl they love.
- These make great chicken tacos as well as a great taco salad. You don't have to stick just to rice bowls. Add the chicken to quesadillas, lettuce cups, tacos, burritos and much more.
- Storing Instructions: To store leftover chicken, put in an airtight container for up to 4 days. You can also freeze in a freezer safe container for about 2 months.
Calories: 261kcal | Carbohydrates: 25g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 307mg | Potassium: 876mg | Fiber: 8g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 4mg