Slow Cooker - Pressure Cooker Chicken Burrito Bowls
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Tex-Mex
Serves: 6 to 8
  • 3 large chicken breasts
  • 12 oz salsa (your favorite)
  • 1 chicken boullion cube
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt to taste
  • 1 med onion (red, yellow, white - your choice)
  • 2 cans pinto beans - or use your fave like black beans
  • Rice for 6 people - I used basmati rice
  • 2 avocados (optional)
  • 12 oz of grated cheese - I like a Tex-Mex blend.
  1. Add 1 cup of water and chicken boullion in large measuring cup or small bowl and pop into the microwave for about 1 to 2 minutes. Zap until it's dissolved.
  2. Pour into your slow cooker or pressure cooker and add the salsa, cumin, garlic powder and salt. Taste it and add seasoning to your liking. Do this before you add the chicken! SALMONELLA!
  3. Rough chop the onion and toss in. Stir it all up.
  4. Add chicken - toss and make sure it is submerged in the sauce.
  5. Slow Cooker - Cook on high for 4 hours or medium for 6
  6. Pressure Cooker - Cook on high pressure - slow release for 35 minutes. When done - release pressure and follow the next step.
  7. Once done cooking, shred the chicken in the cooking pot. It is going to be very liquidy. Let it sit for about 10 minutes (or so). The chicken will absorb the juice.
  8. While the chicken is resting cook your rice. Tasty tip: add a chicken boulliion cube to the water mixture. It will add a delicious flavor to the rice.
  9. Heat up beans and get all the fixings ready.
  10. Assemble your bowls to your liking - start with a layer of rice, then add chicken and follow with a layer of beans. From there you can add whatever fixings you have. I used Mexican sour cream, green salsa (Try Trader Joe's Green Dragon Salsa - OMG!) avovado, cheese, and topped with a tomato and a sprinkle of cilantro.
Recipe by Food Fun Fab at