Slow Cooker Chicken Burrito Bowls
User Reviews
2.9
Slow Cooker Chicken Burrito Bowls
Description
The chicken breasts are seasoned with cumin, paprika, chili powder, garlic and onion powders, and kosher salt, then cooked slowly with diced onion to develop tender, flavorful meat. Once cooked, the chicken is shredded and combined with fresh toppings to build individual bowls. The base can be quinoa or brown rice, providing a hearty, textured backdrop.
Black beans add protein and fiber, while guacamole and salsa provide creamy and tangy contrasts. Shredded cheese and sour cream finish the bowls with richness, and chopped cilantro adds a fresh herbal note. The dish is flexible for various toppings to suit preference.
The chicken can be refrigerated properly after cooling and used within 3 to 4 days or frozen up to 3 months for later use. Thaw and reheat gently to preserve moisture, adding chicken broth if needed to maintain texture. The slow cooker method requires minimal active time and creates a flavorful, moist chicken component.
Ingredients
For the Slow Cooker Chicken:
- 4 chicken breast boneless, skinless
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 yellow onion diced
For the Burrito Bowls
- 2 cups quinoa or brown rice, cooked
- 2 cups cooked black beans
- 1 cup guacamole recipe linked below
- 1 cup salsa
- 1/2 cup cilantro chopped
- cheese shredded
- sour cream
Instructions
- Place chicken breasts in a slow cooker and sprinkle with all of the seasonings and diced onion.
- Toss and coat the chicken breasts with the spices.
- Set the slow cooker to low and cook for 2 hours.
- Shred the chicken with 2 forks.
- To build your bowl, place a scoop of quinoa or brown rice and top with chicken, beans and remaining toppings as desired.
Notes
- Allow shredded chicken to cool completely before storing to prevent condensation and sogginess in the container.
- Refrigerate the cooked chicken in an airtight container for up to 3 to 4 days.
- For longer storage, freeze chicken in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
- When reheating, warm gently on stovetop, microwave, or oven and add a splash of chicken broth if needed to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 894mg | 37% |
| Potassium | 1004mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
2.9
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