If you love delicious, fuss-free meals, this Slow Cooker Shredded Chicken Burrito Bowl is a must-try! Just pop your ingredients in the Crock-Pot, press a button, and let the magic happen. In just a few hours, you’ll have tender, juicy, and flavorful shredded chicken that’s perfect for burrito bowls, tacos, salads, or meal prep.
This recipe features juicy chicken breasts, salsa verde, sautéed onions, and fresh toppings like avocado, jalapeños, and cilantro. The best part? It’s super customizable—serve it over rice, cauliflower rice, or even in a tortilla!
Whether you’re meal prepping for the week, feeding the family, or just want an easy dinner, this Slow Cooker Chicken Burrito Bowl is full of flavor, protein-packed, and effortlessly satisfying.
Grab your slow cooker, and let’s get started!
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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
- 2 large avocado thinly sliced
- Jalapeno optional
- Cilantro optional
- Rice or cauliflower rice
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!
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Pro Tips for the Best Slow Cooker Shredded Chicken
- Use Fresh Chicken Breasts – Fresh chicken creates the juiciest, most tender shredded chicken. If using frozen chicken, extend the cooking time slightly.
- Don’t Skip the Salsa Verde – It adds bold, tangy flavor and keeps the chicken moist and juicy. Use mild or medium salsa depending on your spice preference.
- Shred the Chicken in the Crock-Pot – Use two forks to shred the chicken directly in the slow cooker so it soaks up all the juices and flavors.
- Cook Low & Slow for Best Texture – Cooking on Low for 6 hours gives the most tender, fall-apart chicken.
- Make It a Meal Prep Favorite – Store the shredded chicken in an airtight container for up to 4 days or freeze for up to 3 months for easy meals anytime!
- Customize Your Bowl – Add black beans, corn, shredded cheese, Greek yogurt, or hot sauce for extra flavor!
(FAQ) About Slow Cooker Shredded Chicken Burrito Bowls
1. Can I use frozen chicken in this recipe?
- Yes! Just increase the cooking time by 1-2 hours on Low to ensure the chicken cooks through.
2. What can I serve this shredded chicken with?
- This shredded chicken is super versatile! Serve it over white rice, brown rice, cauliflower rice, in tacos, burritos, or salads.
3. Can I use chicken thighs instead of chicken breasts?
- Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time to Low for 6-7 hours or High for 4-5 hours.
4. How do I store and reheat leftovers?
- Store shredded chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water or broth to keep it juicy.
5. Can I make this dish spicy?
- Yes! Use a hot salsa verde or add chili powder, cayenne, or diced jalapeños for extra heat.
6. How do I keep the chicken from drying out?
- Using salsa verde and butter helps keep the chicken moist and flavorful. Also, cooking on Low instead of High prevents overcooking.
7. Can I make this in an Instant Pot?
- Yes! Cook on Manual (High Pressure) for 10-12 minutes, then do a natural release for 5 minutes before shredding.
8. Can I freeze the shredded chicken?
- Yes! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
9. What toppings go best with this burrito bowl?
- Top with sliced avocado, jalapeños, fresh cilantro, shredded cheese, sour cream, lime juice, or hot sauce for extra flavor!
10. Can I make this dairy-free?
- Yes! Just use olive oil instead of butter and skip any cheese or sour cream toppings.
