From Our Kitchen: Slow Cooker Chicken Burrito Bowls


Cinco de Mayo is on Thursday! I highly recommend this easy recipe for your weeknight celebration. Then you can spend your meal-prep time making B’s homemade guacamole. He is well-known for his guacamole recipe–please comment if you’ve been lucky enough to have had him make you some! Everybody else, Thursday is your chance…or you can try making it at home, but I guarantee it won’t be quite the same.

A few comments about this recipe:

  • This recipe is higher carb than we usually eat at a typical meal, but beans and brown rice are whole foods with better quality carbohydrates and fiber along with important nutrients, so we eat them sometimes. Plus this recipe makes a lot more than one meal for our family of 5 (at least 2 dinners and several lunch portions), so when also served on top of a cup or two of lettuce, the smaller portion keeps the carbohydrates in check.
  • You can skip the cheese and/or sour cream if you avoid dairy, but if you like them, use the full fat version. Whole-fat dairy tastes good and is less processed. A recent study suggests whole-fat dairy is associated with a lower risk of metabolic syndrome, a carbohydrate metabolism problem linked with obesity, diabetes and heart disease.1 Other recent research suggests people who use whole-fat dairy products are less likely to be obese.2
  • I don’t, however, recommend skipping the guacamole! Making it is easy if you have a food processor or blender, but buy it if you have to (or used sliced avocado to keep it simple). Guacamole is authentic to Mexican cuisine, but even plain avocado provides a smooth texture, is delicious and serves up some satisfying “good” monounsaturated fat.

Slow Cooker Chicken Burrito Bowls

  • Servings: 8 to 10
  • Difficulty: easy
  • Print


4 split chicken breasts, or about 2 pounds chicken breastsIMG_4857
1 (26.46 oz) box of chopped tomatoes (I like Pomi because they taste great/are Italian, and there is one ingredient: tomatoes!) 
1 tablespoon chili powder
1 1/2 teaspoon cumin
2 teaspoons salt
1 (15 oz) can black beans, drained and rinsed (I prefer organic beans)IMG_4859
1 cup brown rice
Optional: shredded lettuce, chopped tomatoes, shredded cheese, sour cream, guacamole, salsa






  1. Place chicken breasts into large (6 quart) slow cooker. (Split chicken breasts provide more flavor and liquid than boneless; you may need to add a small amount of chicken broth if you use boneless.) Pour tomatoes, spices and beans over chicken. Cook on low 3 to 4 hours.
  2.  Add brown rice, stir and cook another 3 hours on low, or until chicken and rice is done. (If you won’t be home until mealtime, cook rice separately and then add to chicken mixture before serving.)
  3. Remove chicken from slow cooker and remove meat; discard bones. Return meat to slow cooker and stir.

Serve meat mixture in a bowl over shredded lettuce and add desired optional toppings, including B’s homemade guacamole. These burrito bowls are great as leftovers, and freeze well.

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