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Slow Cooker Chicken Burrito Bowls

These slow cooker chicken burrito bowls made with cauliflower rice will keep you full for hours and are the perfect burrito bowl recipe.
Categories Clean, Healthy, Low Carb
Difficulty Easy
Keyword shredded chicken burritos slow cooker, slow cooker chicken burrito, slow cooker chicken burrito bowl
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Calories 376 kcal
Author Lacey Baier

Ingredients

For The Chicken:

  • 1 lb boneless, skinless chicken thighs (approx. 6)
  • 1 lb boneless, skinless chicken breasts (approx. 2)
  • 1 yellow onion, diced
  • 1/2 jalapeno, seeded and diced
  • 1 8-oz can tomato sauce
  • 1 14.5-oz can diced tomatoes
  • 2 tsp dried oregano
  • 2 tsp sea 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

For The Cauliflower Rice:

  • 1 large head cauliflower
  • 1 tbsp olive oil
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder

For The Chicken Burrito Bowls:

  • 1 15-oz can black beans, drained
  • 2 tomatoes, diced
  • 2 avocados, diced
  • optional: lime wedges, dollop plain greek yogurt

Instructions

For The Chicken:

  1. 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.
  2. 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.
  3. When tender, remove the chicken from the slow cooker and shred into bite-size pieces using your fingers or two forks.
  4. 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.
  5. Return the shredded chicken to the slow cooker and mix with remaining juices.

For The Cauliflower Rice:

  1. 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.
  2. Heat the olive oil in a large pan over medium-high heat.
  3. Add the cauliflower "rice" and cook, stirring occasionally, until the cauliflower rice is tender and just slightly golden brown, about 7-10 minutes.
  4. Mix in the remaining salt, pepper, and garlic powder into the cauliflower rice and stir to combine.
  5. 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.

Recipe Video

Recipe Notes

Can substitute cauliflower rice for brown rice, if desired.

Nutrition Facts
Slow Cooker Chicken Burrito Bowls
Amount Per Serving (1 bowl)
Calories 376 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 2.9g15%
Cholesterol 78.2mg26%
Sodium 466mg19%
Carbohydrates 31.2g10%
Fiber 15.4g62%
Sugar 8.4g9%
Protein 30.8g62%
* Percent Daily Values are based on a 2000 calorie diet.