Slow Cooker Chicken Burrito Bowls
This recipe is super convenient for when days get busy! It basically cooks itself and gives you juicy, shredded chicken that's full of flavor. Build burrito bowls and use the leftover chicken for more recipes!
Equipment
- slow cooker
Ingredients
For the Slow Cooker Chicken:
- 4 boneless, skinless chicken breasts
- 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 cooked quinoa or brown rice
- 2 cups cooked black beans
- 1 cup guacamole (recipe linked below)
- 1 cup salsa
- 1/2 cup chopped cilantro
- shredded cheese
- 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.
Video
Notes
Weelicious Guacamole Recipe
Tools for This Recipe (affiliate link): Slow Cooker
To store: Let the shredded chicken cool to room temperature before storing to prevent moisture buildup. Store in an airtight container in the fridge for 3-4 days.
To freeze: For longer storage, freeze leftover chicken for up to 3 months. Thaw in the refrigerator overnight when ready to eat. Gently reheat in microwave, stovetop, or oven, adding liquid such as chicken broth if needed.
Nutrition
Calories: 422kcal | Carbohydrates: 37g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 894mg | Potassium: 1004mg | Fiber: 11g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 3mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!