Description
This Easy Slow Cooker Chicken Burrito Bowl recipe is perfect for busy weeknights, delivering tender, flavorful shredded chicken combined with wholesome ingredients like quinoa, black beans, and fresh toppings. Cooked slowly to perfection, it offers an authentic Mexican-inspired taste that the whole family will love.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds Boneless, Skinless Chicken Breasts (Thighs can be used for richer flavor)
- 1 tablespoon Cumin (Essential for authentic burrito taste)
- 1 teaspoon Paprika (Use smoked paprika for deeper flavor)
- 1 teaspoon Chili Powder (Adjust according to family’s heat tolerance)
- 1 teaspoon Garlic Powder (Fresh garlic can be used for a more intense taste)
- 1 teaspoon Onion Powder (Fresh onions work beautifully as an alternative)
- 1 teaspoon Kosher Salt (Use sea salt or table salt if needed)
- 1 medium Yellow Onion, diced (Can be omitted if using onion powder)
Bowls and Toppings
- 2 cups Cooked Quinoa or Brown Rice (Cauliflower rice can be used for a lighter option)
- 1 can Cooked Black Beans (Pinto beans or chickpeas can be delicious substitutes)
- 1 cup Guacamole (Mashed avocado can be used)
- 1 cup Salsa (Store-bought or homemade)
- 1/4 cup Chopped Cilantro (Omit if fresh herbs aren’t your thing)
- 1 cup Shredded Cheese (Nutritional yeast is a dairy-free alternative)
- 1/2 cup Sour Cream (Greek yogurt makes for a healthier substitute)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into the slow cooker. Sprinkle evenly with cumin, paprika, chili powder, garlic powder, onion powder, and kosher salt. Then add the diced yellow onion on top to enhance the flavor.
- Cook the Chicken: Cover the slow cooker with its lid and set it to low heat. Let the chicken cook undisturbed for about 2 hours, or until fully cooked and tender.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. This helps retain the moisture and infuses the chicken with the cooked spices.
- Assemble the Bowls: In individual serving bowls, start by placing a substantial scoop of cooked quinoa or brown rice. Layer on the shredded chicken, black beans, and your favorite toppings such as guacamole, salsa, shredded cheese, chopped cilantro, and sour cream.
- Optional Serving Suggestion: For added texture and crunch, serve the bowls alongside crisp tortilla chips.
Notes
- Thighs can substitute chicken breasts for a juicier, richer flavor.
- Smoked paprika intensifies the smoky flavor, but regular paprika works well too.
- Adjust chili powder based on your family’s heat preference.
- Fresh garlic and onions can be used instead of powders for a fresher taste.
- Cauliflower rice is a great low-carb alternative to quinoa or brown rice.
- Pinto beans or chickpeas are excellent substitutes for black beans.
- Use nutritional yeast as a vegan substitute for shredded cheese.
- Greek yogurt can replace sour cream for a healthier option.
- Serve with tortilla chips for extra crunch and texture.
