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
Scale
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.