5.0 from 24 votes
Slow Cooker Chicken Burrito Bowls
These Slow Cooker Chicken Burrito Bowls are made with flavorful salsa chicken that cooks all day in your crockpot. Layer them with rice, homemade guacamole, and all of your favorite toppings for an easy dinner everyone will love.
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 8 servings
Calories: 190 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 16 ounce jar chunky salsa I use mild
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- cooked rice for serving
- lettuce, shredded cheese, diced avocado, chopped cilantro, etc optional for serving
- Pico de Gallo optional for garnish
- Chipotle Guacamole optional for garnish
Instructions
- Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
- Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
- Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix.
- Serve over bowls of cooked rice with you favorite toppings.
Cup of Yum
Notes
- *Nutrition facts do not include rice or optional toppings.
- Chicken thighs or chicken breasts will both work great in this recipe and I use either one depending on what I have on hand, or what's available.
- Make it creamy. For a deliciously creamy version, add a block of cream cheese on top of your ingredients before cooking.
- Salsa Recommendations: Feel free to use your favorite salsa in this recipe. I personally like (and recommend) just using a jarred mild chunky salsa.
- Instant Pot version: Add 1/2 a cup of chicken broth or water to the bottom of your Instant Pot, then add the rest of the ingredients on top. Cook on high pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Release any remaining pressure, remove the lid, and shred chicken as directed.
- Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, in the microwave, or in your crockpot using the warm setting.
Nutrition Information
Calories
190kcal
(10%)
Carbohydrates
18g
(6%)
Protein
24g
(48%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
54mg
(18%)
Sodium
392mg
(16%)
Potassium
573mg
(16%)
Fiber
5g
(20%)
Sugar
0.02g
(0%)
Vitamin A
33IU
(1%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 392mg | 16% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 0.02g | 0% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.