Slow Cooker Pulled Chicken Burrito Bowls


After a friend recently asked for this recipe it occurred to me I don’t even think I’ve shared it with you..which is an absolute disgrace considering how much I utilize this one.

I make this meal no less than once every two weeks..sometimes it squeezes its way into the rotation weekly, even…for several reasons.

1) It is hands down the easiest…you just throw the ingredients into the slow cooker and let it go, then all that’s left to do  is a quick assembly of the bowls at dinnertime. Chances are you always have these ingredients on hand, too, which makes it perfect for days that you don’t have a meal plan.

2. They taste really stinking good….the chicken is hands down my favorite flavor and texture that comes out of the slow cooker. And it’s  is so versatile…use it for nachos, tacos, quesadillas or salads. I’m just sharing it in bowl-form here because that’s how we eat it most frequently.

3. My kids beg for this for dinner! There just aren’t a ton of meals that both of my two big kids adore…usually one loves something and the other can’t stand it..and visa versa. But these burrito bowls are such a sure thing…we just never get sick of them!

Make them twice and you’ll have the recipe memorized, they are that simple. Hope these sneak their way to your table soon!

Slow Cooker Pulled Chicken Burrito Bowls

Ingredients 

For the Chicken

1.5 Pounds Boneless Skinless Chicken Breast’s , both sides seasoned with salt and pepper

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Smoked Paprika

1/2 Teaspoon Ground Cumin

1/2 Cup Prepared Salsa Verde

6 Ounces Cream Cheese, cut into cubes

For the Bowls

Shredded Romain

Prepared White or Brown Rice

Shredded Cheese

Diced Avocado

Canned Black Beans, drained and rinsed

Your Favorite Salsa or Pico de Gallo

Chopped Cilantro

Directions

For the Chicken

Place the chicken in the bowl of a slow cooker. Sprinkle with onion powder, garlic powder, smoked paprika and cumin. Pour salsa over the chicken and top with cubes cream cheese. Cook on low for 6-8 hours or high for 3-4 hours or until easily shredded with a fork. Once finished cooking shred the chicken in the bowl and stir it around in the sauce.

For the Bowls

Place all ingredients in a bowl and top with shredded chicken. serves 4-6

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