Slow Cooker Chicken Burrito Bowls




total time



1½ pounds boneless, skinless chicken thighs, trimmed of fat 1 teaspoon kosher salt

1½ cups store-bought chunky medium salsa

1¼ cups canned black beans,* rinsed and drained

1¼ cups frozen corn kernels

½ teaspoon garlic powder

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro


1 cup chopped tomato

¼ cup chopped scallions

¼ cup chopped fresh cilantro

½ fresh jalapeño pepper, seeded

and finely chopped

2 tablespoons fresh lime juice

¼ teaspoon kosher salt


4 cups cooked brown rice

2 cups shredded reduced-fat

Mexican cheese blend*

2 cups finely shredded romaine lettuce


*Read the labels to be sure these products are gluten-free.

For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.

Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.

For the pico de gallo: In a medium bowl, combine the tomato,

scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until

ready to eat.

To serve, place ½ cup brown rice in each of 8 serving bowls. Top with ⅔/ cup chicken, ¼ cup shredded cheese, and 1 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.


Skinnytaste Fast and Slow page 93




total time
Start Cooking