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Slow Cooker Shredded Chicken in a white bowl with rice and sliced avocados.
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4.34 from 12 votes

Slow Cooker Shredded Chicken Burrito Bowl

Pop your ingredients in the Crock-Pot and have this slow cooker shredded chicken ready and waiting for you to make a tasty and filling chicken burrito bowl!  
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 6 servings

Ingredients

  • 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

Toppings

Instructions

  • In a 6-quart slow cooker place chicken, salsa verde, butter, red onion, salt, and pepper. Lift up chicken breasts to allow some of the liquid to get underneath them.
  • Cook on High for 4 hours or Low for 6 hours. During the last 30 minutes of cooking shred the chicken breasts and let finish cooking.
  • While chicken is cooking, combine 1 tablespoon olive oil, red onion slices, and salt in a medium sauce pan. Cook over medium heat for 4-6 minutes, or until tender.
  • Serve shredded chicken over cooked rice or cauliflower rice with sautéed onions, sliced avocado, cilantro, and jalapeños and enjoy!  See this recipe in Meal Plan #2.

Notes

*Nutrition facts are not calculated with rice or cauliflower rice.

Nutrition

Calories: 331kcal | Carbohydrates: 12g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 750mg | Potassium: 896mg | Fiber: 5g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 12.7mg | Calcium: 23mg | Iron: 0.9mg