I’m pretty sure I’ve mentioned before that I love burritos. Like love love them. A lot.
And, while we’re on the topic, I love Mexican food, too.
And … wait, where was I going with this?
Ah, burritos! Right.
Burritos are like a cozy, delicious, blanket of goodness wrapped around more pieces of a delicious puzzle of flavors and textures. I mean, what’s not to love about that?
The tortilla. Sadly, the tortilla isn’t the healthiest of blankets. Err…if blankets were food, that is.
Given this, I have come to love burrito bowls as a delicious alternative to burritos.
Like these slow cooker chicken burritos bowls, for example. Oh my, the flavor combo is amaze-balls.
First off, there’s the juicy, shredded chicken which is braised all day in the slow cooker with vibrant flavors like onion, tomatoes, and Mexican spices, like oregano, cumin, cayenne, and more. And, while I mention the chicken, I should also say I have found out this AMAZING way to guarantee juicy, flavorful chicken every time I cook.
And the secret is very simple: Combine chicken breasts with chicken thighs.
This little trick ensures the juiciest of chicken, but you also keep the leaner white chicken breast meat for a delicious combination. I know, life changing, right?
Well, it was for me, anyway.
Now, let’s take these burrito bowls and kick them up an even healthier step, shall we?
Let’s replace the rice with….cauliflower rice!
Yep, cauliflower rice makes a pretty darn good substitution for rice and is a great, healthy “blanket,” if you will, for these yummy slow cooker chicken burrito bowls. I like to add extra flavors to the cauliflower rice, like garlic, salt, and pepper…or even cilantro and lime, sometimes. It’s crazy easy to make (with either a kitchen grater or a food processor) and is a great, lean, healthy veggie substitute to have in your pocket.
If that’s just a little too crazy for ya, I get it. I’m already making you say farewell to you tortillas. And now, this crazy lady wants you to give up your rice? Nuuupe.
Slow Cooker Chicken Burrito Bowls With Cauliflower Rice
If that’s the case for you, you could use regular white rice or brown rice for a higher fiber, less-processed, and nutritious option.
- 1 lb boneless approx. 6, skinless chicken thighs
- 1 lb boneless approx. 2, skinless chicken breasts
- 1 yellow onion diced
- 1 8- oz can tomato sauce
- 1 14.5- oz can diced tomatoes
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1 large head cauliflower
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 15- oz can black beans drained
- 2 tomatoes diced
- 2 avocados diced
- optional: lime wedges dollop plain greek yogurt
- Combine the chicken breasts, chicken thighs, diced onion, tomato sauce, diced canned tomatoes, oregano, 2 tsp. kosher salt, 1 tsp. ground black pepper, cumin, chili powder, 1/2 tsp. garlic powder, paprika, and cayenne in the bowl of a slow cooker.
- Cover and cook on low setting for 4-6 hours or on high for 2-3 hours. Chicken is ready when can easily be pulled apart.
- When tender, remove the chicken from the slow cooker and shred into bite-size pieces using your fingers or two forks.
- In a medium bowl, combine the drained beans and enough of the juices from the slow cooker (besides the chicken). This will heat up and flavor the beans for serving.
- Return the shredded chicken to the slow cooker and mix with remaining juices.
- There are two ways to turn the cauliflower into rice-size pieces: (1) using a kitchen grater on the larger holes or (2) in a food processor. (The food processor makes this way quick and easy so I recommend it if you have one). If using a grater, keep the cauliflower whole and grate as you would cheese. If using a processor, break the cauliflower into florets - it may be necessary to do this in 2-3 batches.
- Heat the olive oil in a large pan over medium-high heat.
- Add the cauliflower "rice" and cook, stirring occasionally, until the cauliflower rice is tender and just slightly golden brown, about 7-10 minutes.
- Mix in the remaining salt, pepper, and garlic powder into the cauliflower rice and stir to combine.
- To serve, add the cauliflower rice to a bowl, followed by the shredded chicken, black beans, avocado, diced tomatoes. Top with additional desired toppings, such as a dollop of greek yogurt.
This post contains affiliate links for products I use all the time in my kitchen and highly recommend.
This post was last updated on January 22, 2016 to include a recipe video.
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