It’s slow cooker season!!! Okay, I know it’s not even September yet, but since school is about to start for my kids, I simply cannot wait any longer to start making some fall-ish recipes. And nothing’s cozier than getting home from work and having this chicken burrito filling bubbling up in the slow cooker ready for a healthy and filling meal.
Since Adam grew up in Southern California, he’s always missed the Baja-style chicken burritos he grew up on, so the night I made these for the first time he practically got down on one knee and proposed all over again. I didn’t mention the fact that I used store-bought verde sauce and only spent about 10 minutes preparing these — I’m totally fine with letting him think I slaved away all day.
For a weeknight, I like to turn the burrito filling into this yummy protein-packed bowl; if I’m feeling a little more carb-y, say on a Saturday night, I’ll scoop it up with all the toppings into a burrito-sized tortilla and fully enjoy a full Chipotle-style indulgence. Read on for the recipe, and let me know what you’re excited to mix up in your slow cooker this fall!
I love the balance of fresh crispy veggies and pico against the richer flavors of the slow cooked chicken filling. A squeeze of lime and sprinkle of jalapeño adds a bright note that keeps this dish from feeling at all heavy.
I only recently discovered store-bought verde enchilada sauce (I love this brand if you can find it at the grocery), and it turns what could be a labor-intensive meal into something so quick and easy.
You can definitely mix up the filling ingredients with your personal fave combo, but I highly recommend making my easy black bean recipe that takes this bowl over the top. Here’s how I do it:
In a small saucepan, sauté one chopped garlic clove in a drizzle of olive oil. After about 30 seconds, add a can of black beans with all the juices from the can, along with a few cilantro sprigs and a big pinch of salt. Bring it up to a boil, then turn down to simmer for 15 minutes, stirring once in a while.
I’m telling ya, SO GOOD.
I set out all the ingredients and let the fam build their own bowls with their toppings of choice. Or stuff them into tortillas — either way, you’ve got the ultimate crowd pleaser.
8 hours minutes
for the burrito filling:
- 2 pounds boneless skinless chicken thighs
- 2 cups verde enchilada sauce
- 1 white onion, chopped
- 2 poblanos peppers, chopped
- rice or cauliflower rice
- shredded romaine lettuce
- black beans (read post above for my cheater's "homemade" recipe)
- pico de gallo
- mashed or cubed avocado
- lime wedges
- optional: sour cream and shredded mexican blend cheese
- To the slow cooker, add chicken thighs, enchilada sauce, chopped onion, and poblanos. Cook on low for 8 hours, or on high for 6 hours.
- Remove the chicken from the slow cooker and use 2 forks to shred it, then return to the sauce.
- Set out all the toppings, and let people build their own burrito bowls. I like to create a "bed" with the black beans and rice, then arrange everything else on top, ending with a dollop of sour cream and a sprinkle of cilantro. But you do you!
- And this is of course also delicious rolled up into a wrap-sized tortilla for the ultimate chicken burrito. Enjoy!
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These look so good
Candice | Natalya Amour
I love this combination of a hearty, slow-cooked, stick-to-your-ribs element with all the other light and fresh ingredients — so great for this in-between seasons phase! I’m inspired to dust off the slow cooker now. More like this, please!
Any chance you’ve tried freezing the meat for leftovers? I’ll give it a try and see how it thaws, but would love to hear if you’ve had any success with it. It is DELISH though! Thanks, and I second Mia’s comment above more like this!
I have, and it is PERFECT! Seriously tastes just like it does pre-frozen. I just thawed it in a saucepan on the stove and it was good to go. You are a woman after my own heart – always thinking about making a meal do double duty! 😉
Have you ever modified this for an Instant Pot? Would love to recreate it in less time!
I haven’t, but i think it would work great… let us know if you give it a try!
I make this recipe pretty frequently, but use my Instant Pot instead of a slow cooker for the chicken. Everyone in my family loves it!! Always a winner.
Can this be done with other meats; pork, beef? Do the flavors mesh well with other meats?