Slow Cooker Salsa Chicken Burrito Bowl
October may seem like we are living in the land of pumpkin spice. Which is great and all, but for me October also means time to crank out some excellent south of the border inspired recipes like these scrumptious slow cooker Salsa Chicken Burrito Bowls. Why does October having me thinking Mexican inspired? More on that later, but first let’s talk burrito bowls.
Maybe the best thing about these salsa chicken burrito bowls besides their flavor, versatility,general goodness, is that they use my slow cooker salsa chicken recipe which is literally the simplest slow cooker meal in the world. Don’t believe me? Well here it is:
Place raw chicken breast in slow cooker. Pour a jar of salsa over the chicken. Cook on low for 6-7 hours. Shred cooked chicken. DONE.
Wasn’t that easy?
Now back to the connection between this month and Mexican dishes. When my husband and I were in college,in the UP (that’s the Upper Peninsula for all you non Michiganders, and its gem of a place that everyone visit) there was this little Tex Mex place in the basement of our campus library. The food was tasty, a tad greasy, and such a satisfying study snack.
Well every year in October they would decorate the place and change their menu in anticipation of Dia De Los Muertos, or Day of the Dead. Now we don’t really do Halloween or creepy stuff in our house, but I looked forward to October every year of college for the yummy Tex Mex food (and the color change in the trees to be honest).
I’m not suggesting that you pick up the tradition in your household, but I am demanding that you try out these slow cooker Salsa Chicken Burrito Bowls straight away!
Unlike a lot of burrito bowls, these slow cooker Salsa Chicken Burrito Bowls don’t use rice as a base. I like rice, but feel it only really serves as a filler in most burritos. Not to mention for a burrito bowl rice can actually make your carb intake higher than if you had just had the tortilla shell to begin with.
For a base I spread a nice layer of refried beans that was heated on the stove top. Then top with shredded slow cooker salsa chicken, cheese, cilantro, onion, tomato, avocado, sour cream, and taco sauce. (Or whatever topping you like). This makes a great work lunch the day after, as it all microwaves beautifully.
Try it out and let me know what you think! What are some of your families unique or quirky fall traditions? And if you’d rather enjoy some pumpkin this fall check out my Pumpkin Chocolate Chip Bars with Apple Cider Cream Cheese Icing.
Salsa Chicken Burrito Bowls
- 3 chicken breasts
- 1 jar salsa
- 1 can refried beans
- cheddar cheese for topping
- chopped onion for topping
- sour cream for topping
- cilantro for topping
- taco sauce for topping
- avocado for topping
Place raw chicken in a slow cooker. Pour the jar of salsa over the chicken. Cook on low heat for 7 hours or until chicken is completely cooked and can be shredded easily. Shred chicken.
Spread a layer of refried beans on the bottom of a bowl. Top with shredded salsa chicken, cheddar cheese, chopped onions, and sour cream.