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Savory Slow Cooker Chicken Burrito Bowl You'll Love

A deliciously healthy slow cooker chicken burrito bowl packed with protein and fiber, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Thighs juicy main protein source
  • 1 cup Mild or Spicy Salsa adjust for heat preference
  • 1 cup Chicken Broth or water; vegetable broth for vegetarian
For the Vegetables
  • 1 medium Red Onion adds a hint of sweetness
  • 4 cloves Garlic, minced use garlic powder if unavailable
  • 1 Jalapeño, minced remove seeds for milder flavor
  • 2 Green Bell Peppers, sliced mix with other bell pepper colors if desired
  • 2 cans Black Beans, drained and rinsed can substitute with pinto or kidney beans
For the Seasoning
  • 2 tsp Dried Oregano Italian seasoning as a substitute
  • 1 tsp Ground Cumin essential for authentic flavor
  • ½ tsp Ground Cayenne or Chipotle Powder smoked paprika as alternative
  • ½ tsp Fine Salt adjust to taste
For Serving
  • 1-2 Sliced Avocados creamy addition
  • 6 Lime Wedges for squeezing over your bowl
  • 1 cup Crumbled Cotija Cheese can substitute with feta
  • 1 cup Sour Cream or Mexican Crema provides richness
  • 6 cups Chopped Romaine Lettuce adds crisp texture
  • 4 cups Cilantro Lime Rice perfect base for the burrito bowl

Equipment

  • Slow Cooker

Method
 

Step‑By‑Step Instructions
  1. Prepare Ingredients: Start by slicing the medium red onion and green bell peppers, while mincing the garlic and jalapeño. Gather your other ingredients, including the chicken thighs and black beans.
  2. Combine the Base: In your slow cooker, mix together the mild or spicy salsa, chicken broth, dried oregano, ground cumin, cayenne or chipotle powder, and fine salt. Stir until combined.
  3. Add Chicken Thighs: Gently place the boneless skinless chicken thighs into the slow cooker, ensuring they are submerged in the salsa mixture.
  4. Incorporate Vegetables and Beans: Add the sliced green bell peppers, minced garlic, and drained black beans on top of the chicken. Stir them gently into the mixture.
  5. Shred the Chicken: After cooking, use two forks to shred the chicken directly in the slow cooker, mixing thoroughly with all the ingredients.
  6. Serve with Sides: Serve the shredded chicken and vegetable mix over warm cilantro lime rice. Garnish with sliced avocados, lime wedges, crumbled cotija cheese, and a dollop of sour cream or crema.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in juices for moisture; can freeze for up to 3 months.

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