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.
For The Cauliflower Rice:
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.
Can substitute cauliflower rice for brown rice, if desired.
Slow Cooker Chicken Burrito Bowls
Amount Per Serving (1 bowl)
Calories 376Calories from Fat 140
% Daily Value*
Saturated Fat 2.9g15%
* Percent Daily Values are based on a 2000 calorie diet.