Slow Cooker Chicken Burrito Bowls
Recipe type: slow cooker
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Chicken:
  • 1 1⁄2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 teaspoon kosher salt
  • 1 1⁄2 cups store-bought chunky medium salsa
  • 1 1⁄4 cups canned black beans, rinsed and drained
  • 1 1⁄4 cups frozen corn kernels
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • Pico de Gallo:
  • 1 cup chopped tomato
  • 1⁄4 cup chopped scallions
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄2 fresh jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1⁄4 teaspoon kosher salt
  • Bowls:
  • 4 cups cooked brown rice
  • 2 cups shredded reduced-fat Mexican cheese blend
  • 2 cups finely shredded romaine lettuce
  1. For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.
  2. Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.
  3. For the pico de gallo: In a medium bowl, combine the tomato, scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until ready to eat.
  4. To serve, place 1⁄2 cup brown rice in each of 8 serving bowls. Top with 2⁄3 cup chicken, 1⁄4 cup shredded cheese, and 1⁄4 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.
Recipe and photos reprinted from Skinnytaste Fast and Slow by Gina Homolka (Clarkson Potter, 2016)
Nutrition Information
Serving size: 1 bowl Calories: 379 Fat: 11g Saturated fat: 4.5g Carbohydrates: 40g Sugar: 3g Sodium: 782mg Fiber: 5.5g Protein: 30g Cholesterol: 98mg
Recipe by Fit Bottomed Girls at