Crockpot Chicken Burrito Bowls

Crockpot Chicken Burrito Bowls

It’s seriously going to be almost 80 degrees here guys!  It only March!  I still need at least one more good day of snowboarding in the mountains.  It makes me sad to think I might have to wait until next season.  One of our favorite things to do during spring skiing is take our portable grill up and have a BBQ in the parking lot.  It may sound a little rough, but hey,  Colorado is a different place, and we all have a little redneck in us.  I guess all this warmer weather does get me excited for camping.

Easy Crockpot Shredded Chicken Burrito Bowls

I’m alway up for easy.  Who isn’t?  I know you work long days and just want something quick, healthy and delicious to throw together after work.  I made this recipe the other day because its easy and seemed to hit the spot.  Shredded crockpot chicken can be used for a ton of recipes.  For this one, I was craving one of those burrito bowls from  Chipotle.  I wanted a healthier and lighter version that didn’t make me feel weighed down after eating it.  The best part about making this chicken is the leftovers.  I plan on posting several other recipes where I use this easy crockpot chicken.  I hope you enjoy!

Crockpot Chicken Burrito Bowls

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 4

Crockpot Chicken Burrito Bowls


    For Crockpot Chicken:
  • 4 Chicken Breasts- Trimmed
  • 1/2 tsp. Salt
  • 1 tsp. Cumin
  • 2 tsp. Chili Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Paprika
  • 1 tsp. Black Pepper
  • 1 Can Diced Green Chilis
  • 1 can Chicken Low Sodium Chicken Stock
    For Burrito Bowl:
  • 2 Cups Brown Rice
  • 1 Bag Frozen Corn- thawed
  • 1 Can Black Beans- Rinsed and Drained
  • 1 Avacado-diced
  • 1 Tomato-diced
  • 1/4 Red Onion- diced
  • 2 Tbs. Chopped Fresh Cilantro
  • 1 Tbs. Lime Juice
  • Salt and Pepper
    Optional Toppings
  • Sour cream or plain sheep's milk yogurt
  • Shredded Chedder Cheese


  1. Place trimmed chicken breasts, salt, cumin, chili powder, onion powder, paprika, black pepper, green chilis and chicken stock in crockpot. Cook for 4-5 hours on high or 8 hours on low.
  2. When the chiken is done cooking, use two forks to shred.
  3. Make your avacado salsa by adding your diced avacado, tomato onion, fresh cilantro, lime juice and salt and pepper to taste.
  4. Cook brown rice according to package. Layer about a half cup in the bottom of your bowl.
  5. Top your rice with shredded chicken, corn, black beans and avacado salsa.
  6. Add optional toppings if desired.
  7. Enjoy!

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