Slow Cooker Chicken Burrito Bowls

Serves 4


for the burrito filling:

  • 2 pounds boneless skinless chicken thighs
  • 2 cups verde enchilada sauce
  • 1 white onion, chopped
  • 2 poblanos peppers, chopped

for assembling:

  • 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
  • cilantro
  • lime wedges
  • optional: sour cream and shredded mexican blend cheese



  1. 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.
  2. Remove the chicken from the slow cooker and use 2 forks to shred it, then return to the sauce.
  3. 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!
  4. And this is of course also delicious rolled up into a wrap-sized tortilla for the ultimate chicken burrito. Enjoy!