Chicken Burrito Bowls – Slow Cooker or Pressure Cooker Recipe

My name is Chris Box and I am addicted to Tex-Mex. Maybe I should rename my blog to Food Fun Tex Mex? I just can’t help it. I could eat it everyday!

This Chicken Burrito Bowls – Slow Cooker or Pressure Cooker Recipe is super easy and crazy tasty! I made this for dinner and had leftovers for lunch over the next couple of days. The official McBoxHage Manor reaction to this recipe was – “This sh!t is better than Chipotle”.

We do indeed cuss when we are excited about something. Turns out this Chicken Burrito Bowls – Slow Cooker or Pressure Cooker Recipe was something to be excited about. It was so easy to make I almost felt guilty about how great it tasted – almost.

You can make this in a slow cooker aka crock pot or if you are fancy schmancy a pressure cooker can do the same job in a fraction of the time. Just follow the directions below.

I plan to take the chicken and do burritos next time. When I say next time I mean tomorrow. Viva la TEX MEX!!

Slow Cooker - Pressure Cooker Chicken Burrito Bowls_4Slow Cooker - Pressure Cooker Chicken Burrito Bowls_2Slow Cooker - Pressure Cooker Chicken Burrito Bowls_6


Slow Cooker - Pressure Cooker Chicken Burrito Bowls

Prep time: 

Cook time: 

Total time: 

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.


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