Slow Cooker Chicken Burrito Bowls (with Cauliflower Rice!) | A Sweet Pea Chef

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Thighs are juicier and more flavorful; tofu is a budget-friendly protein.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice has more fiber; quinoa is often cheaper and gluten-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in fat and higher in protein; cottage cheese is often less expensive.

Combine 2 boneless, skinless chicken breasts, 6 boneless and skinless chicken thighs, 1 diced yellow onion, 1/2 diced jalapeño, 1 8oz can no-salt-added tomato sauce, 1 14.5oz can no-salt-added diced canned tomatoes, 2 teaspoons dried oregano, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne into the bowl of the slow cooker.

Cover and cook on low for about 4 to 6 hours until the chicken is tender.

Remove the chicken from the slow cooker and shred it into bite-sized pieces using fingers or two forks.

In a medium bowl, combine 15oz of drained black beans with enough juices from the slow cooker (besides the chicken) to heat and flavor the beans.

Return the shredded chicken back to the slow cooker and mix it with the remaining juices.

Grate one large head of cauliflower using a kitchen grater or break it into florets and use a food processor to turn it into rice-sized pieces.

In a large pan, add 1 tablespoon of olive oil and stir-fry the cauliflower rice over medium-high heat for about 7 to 10 minutes until tender and slightly golden brown, stirring occasionally.

Add 1 1/2 teaspoons kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder into the cauliflower rice and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens