Go Back
+ servings
Slow Cooker Shredded Chicken in a white bowl with rice and sliced avocados.
4.63 from 8 votes
Print

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!  

Course Dinner, lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 331 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

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

Nutrition Facts
Slow Cooker Shredded Chicken Burrito Bowl
Amount Per Serving
Calories 331 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 83mg28%
Sodium 750mg33%
Potassium 896mg26%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 5g6%
Protein 25g50%
Vitamin A 550IU11%
Vitamin C 12.7mg15%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.