If you’re craving a meal that feels like a warm hug in a bowl, you’ve got to try this Slow Cooker Shredded Chicken Burrito Bowl Recipe. It’s a fantastic blend of tender, juicy chicken cooked low and slow to perfection, combined with the bright flavors of salsa verde, creamy avocado, and the perfect hint of spice from jalapeños. Not only is it incredibly satisfying and delicious, but it’s also a crowd-pleaser that comes together mostly in your slow cooker, freeing up your time and energy for other things. This recipe hits all the right notes: comforting, fresh, colorful, and loaded with textures and flavors that will have you coming back for seconds—and maybe even thirds.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to creating a delicious Slow Cooker Shredded Chicken Burrito Bowl Recipe. Each one plays its role, from the tangy salsa verde that infuses the chicken with vibrant flavor to the creamy avocado that adds rich texture. The combination of fresh and cooked onions adds layers of aroma and sweetness, making this dish truly unforgettable.
- 1 ½ lbs. chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 1 ¼ cups salsa verde (mild or medium): Provides a bright, zesty base with just the right amount of kick.
- 2 Tbsp. butter (or olive oil): Adds richness and helps meld the flavors together.
- ¾ cup red onion (finely diced): Infuses the cooking liquid with sweet, aromatic depth.
- ½ tsp. salt: Enhances all the natural flavors in the dish.
- ¼ tsp. pepper: Gives a subtle warmth without overpowering the palate.
- 1 Tbsp. olive oil: For sautéing the onion slices to tender perfection.
- 1 small red onion (thinly sliced): For a soft, slightly sweet topping that complements the chicken.
- ¼ tsp. salt: Balances the flavors while sautéing the onions.
- 2 large avocados (thinly sliced): Brings buttery creaminess that contrasts beautifully with the spicy and tangy notes.
- Jalapeño (optional): Adds a fresh, spicy punch if you love a little heat.
- Cilantro (optional): Lends a fresh, herbal brightness that lifts the whole bowl.
- Rice or cauliflower rice: Acts as the comforting base for this colorful, nutrient-packed bowl.
How to Make Slow Cooker Shredded Chicken Burrito Bowl Recipe
Step 1: Prepare the Chicken in the Slow Cooker
Start by placing your chicken breasts in a 6-quart slow cooker along with salsa verde, butter, finely diced red onion, salt, and pepper. Be sure to gently lift the chicken to allow some of the flavorful liquid to seep underneath each piece. This step is crucial because it ensures every bite is packed with that tangy, buttery goodness that makes this Slow Cooker Shredded Chicken Burrito Bowl Recipe so irresistible.
Step 2: Let It Cook Low and Slow
Set your slow cooker to cook on High for 4 hours or on Low for 6 hours—whichever fits your schedule best! About 30 minutes before it’s done, shred the chicken directly in the cooker. This final cooking time allows the chicken to soak up even more of the salsa verde flavors while becoming perfectly tender. The aroma alone during this step will have everyone eagerly waiting at the table.
Step 3: Sauté the Onion for Topping
While your chicken is doing its magic, heat olive oil in a medium saucepan. Add the thinly sliced red onion and a pinch of salt, cooking over medium heat for 4 to 6 minutes until the onions turn tender and slightly caramelized. This simple step adds a lovely sweetness and contrast to the shredded chicken in your bowl.
Step 4: Build Your Burrito Bowls
Finally, it’s time to assemble the bowls! Spoon your shredded chicken over a bed of fluffy rice or cauliflower rice. Top with those golden sautéed onions, thinly sliced avocado, and if you’re feeling adventurous, add fresh cilantro and a few slices of jalapeño for a spicy kick. Voila! You’ve got yourself a bowl bursting with vibrancy, warmth, and balanced flavors.
How to Serve Slow Cooker Shredded Chicken Burrito Bowl Recipe
Garnishes
Fresh garnishes take this dish from great to unforgettable. Imagine a sprinkle of chopped cilantro adding a fresh herbal note, or a few slices of jalapeño bringing a kick of spice. Don’t forget a squeeze of lime if you want to brighten everything up! These little touches make every bite exciting.
Side Dishes
This is a fantastic one-bowl meal, but if you want to round out the menu, consider serving it with a side of black beans, corn salsa, or a crisp green salad. All of these options accentuate the flavors without overpowering the Slow Cooker Shredded Chicken Burrito Bowl Recipe.
Creative Ways to Present
If you want to switch things up, try serving your shredded chicken burrito bowl in crispy tortilla bowls or as a filling for lettuce wraps. You could also layer components in a mason jar for an on-the-go meal that looks beautiful and tastes amazing. The possibilities are endless, and each presentation brings a little extra joy to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Shredded Chicken Burrito Bowl Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just keep the components separated if possible—chicken, rice, and toppings—to preserve freshness and texture.
Freezing
You can freeze the shredded chicken on its own for up to 3 months in a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge for best results. It’s perfect for busy days when you want a home-cooked meal in minutes.
Reheating
Reheat the chicken gently in the microwave or on the stovetop, adding a splash of water or broth to keep it moist. Warm the rice separately, and use fresh toppings like avocado and cilantro to bring the bowl back to life after reheating. This way, every bite still tastes vibrant and fresh.
FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! You can use frozen chicken breasts, but increase the cooking time slightly when using the slow cooker, especially if cooking on low. Just make sure the chicken reaches an internal temperature of 165°F before shredding.
Is salsa verde spicy?
Salsa verde can vary in heat depending on the brand or recipe used. For this recipe, mild to medium works best to keep the flavors balanced and accessible for everyone, but feel free to choose your preferred spice level.
Can I make this recipe dairy-free?
Yes! Simply swap out the butter for extra olive oil or a dairy-free butter alternative. This doesn’t compromise flavor and keeps your Slow Cooker Shredded Chicken Burrito Bowl Recipe suitable for dairy-sensitive folks.
What is the best rice to use?
White or brown rice both work nicely here. If you prefer a low-carb option, cauliflower rice is an excellent substitute that keeps the dish light and healthy.
Can I prepare parts of this recipe ahead of time?
Definitely! You can chop onions and slice avocados ahead of time—just keep the avocado slices in an airtight container with some lime juice to prevent browning. The cooked chicken also reheats beautifully for quick meals later in the week.
Final Thoughts
This Slow Cooker Shredded Chicken Burrito Bowl Recipe is a keeper for busy weeknights and weekend gatherings alike. It combines simple ingredients with slow-cooked goodness that never fails to impress. Give it a try—you might just find your new go-to comfort food that’s as nourishing as it is delicious. Happy cooking, friends!
Print
Slow Cooker Shredded Chicken Burrito Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Shredded Chicken Burrito Bowl is a flavorful and comforting dish featuring tender, slow-cooked chicken breasts simmered in salsa verde and butter, paired with sautéed onions, creamy avocado slices, and optional fresh jalapeños and cilantro. Served over rice or cauliflower rice, it’s an easy, wholesome meal perfect for a busy weeknight or meal prep.
Ingredients
Slow Cooker Chicken
- 1 ½ lbs. chicken breasts
- 1 ¼ cups salsa verde (mild or medium)
- 2 Tbsp. butter (or olive oil)
- ¾ cup red onion (finely diced)
- ½ tsp. salt
- ¼ tsp. pepper
Sautéed Onions
- 1 Tbsp. olive oil
- 1 small red onion (thinly sliced)
- ¼ tsp. salt
To Serve
- 2 large avocado (thinly sliced)
- Jalapeño (optional, sliced)
- Cilantro (optional, for garnish)
- Rice or cauliflower rice (prepared, for serving)
Instructions
- Prepare Chicken in Slow Cooker: Place the chicken breasts, salsa verde, butter (or olive oil), finely diced red onion, salt, and pepper into a 6-quart slow cooker. Lift each chicken breast slightly to allow the salsa verde mixture to get underneath, ensuring even flavor absorption.
- Cook and Shred Chicken: Cook the chicken on High for 4 hours or on Low for 6 hours. During the last 30 minutes of cooking, shred the chicken breasts directly in the slow cooker and let them finish cooking to absorb more of the sauce and flavors.
- Sauté Onions: While the chicken cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the thinly sliced red onion with ¼ teaspoon salt and cook for 4-6 minutes until the onions are tender and slightly caramelized.
- Assemble the Burrito Bowls: Serve the shredded chicken over cooked rice or cauliflower rice. Top with the sautéed onions, thinly sliced avocado, and optional jalapeños and cilantro for freshness and a touch of heat. Enjoy immediately.
Notes
- You can substitute butter with olive oil if preferred or to keep the dish dairy-free.
- For a lower-carb option, use cauliflower rice instead of regular rice.
- Adjust the spice level by choosing mild or medium salsa verde and adding jalapeños as desired.
- This recipe is perfect for meal prepping; store portions in airtight containers for up to 4 days.
- Shredding the chicken in the slow cooker ensures it soaks up the flavorful salsa verde sauce.
