Slow Cooker Shredded Chicken Burrito Bowl

Shredded Chicken Burrito

Pop your ingredients in the Crock-Pot and have this slow cooker shredded chicken ready and waiting for you to make a tasty and filling chicken burrito bowl! Yes, It’s as easy as that. Pop the ingredients, push the button and get ready to enjoy!


  • 1 ½ lbs. chicken breasts
  • 1 ¼ cups salsa verde mild or medium
  • 2 Tbsp. butter or olive oil
  • ¾ cup red onion finely diced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Sautéed Onions
  • 1 Tbsp. olive oil
  • 1 small red onion thinly sliced
  • ¼ tsp. salt
  • Toppings
  • 2 large avocado thinly sliced
  • Jalapeno optional
  • Cilantro optional
  • Rice or cauliflower rice

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    Shredded Chicken Burrito


    1 ) In a 6-quart slow cooker place chicken, salsa verde, butter, red onion, salt, and pepper. Lift up chicken breasts to allow some of the liquid to get underneath them.

    2 ) Cook on High for 4 hours or Low for 6 hours. During the last 30 minutes of cooking shred the chicken breasts and let finish cooking.

    3 ) While chicken is cooking, combine 1 tablespoon olive oil, red onion slices, and salt in a medium sauce pan. Cook over medium heat for 4-6 minutes, or until tender.

    4 ) Serve shredded chicken over cooked rice or cauliflower rice with sautéed onions, sliced avocado, cilantro, and jalapeños and enjoy!

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