I love this recipe so much and am so pumped to share it with you. It’s one I’ve been playing around with for sometime because I wanted something heartier than salsa chicken. Not that I’m not knocking salsa chicken, big fan, but I wanted something that felt more like a complete meal on it’s own and this fits the bill.
This creamy slow cooker chicken burrito bowl recipe is a weeknight winner because there is no chopping involved (well, I suppose you technically cut the cream cheese into cubes, but it doesn’t need to be done neatly and takes about 15 seconds).
Frozen components are the MVPS of this dish- frozen peppers, frozen onions, frozen corn. Pair that with some ready to go taco seasoning, salsa, a can of beans, and a few handful of baby spinach and you’ve got yourself a delicious meal that cooks on its own and feeds your hungry family with ease.
Creamy Slow Cooker Chicken Burrito Bowls
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Yield: 5 servings 1x
2 lb boneless chicken breast
1 c frozen corn
1 bag (14.4 oz) frozen bell peppers and onions
4 Tbsp taco seasoning
1 c salsa
8 oz cream cheese, cubed
1 can (15.5 oz) black beans, drained
5 oz baby spinach
*optional green onions, avocado, sour cream for topping
Instructions
In your slow cooker layer the chicken, peppers, onion, corn, taco seasoning, salsa, and cream cheese. Set on slow cook (low- 203 degrees) for 5 hours.
After 5 hours the chicken will be ready to fall apart, so shred it right in the slow cooker. Add the black beans and spinach, then cover and cook for 15 more minutes until spinach is wilted.
Mix it well to mix in the melty cream cheese, then serve over rice with avocado or wrapped in a tortilla.
Notes
If you can find frozen peppers but no onions, just add 1 diced onion to the original mixture.
You don’t have to dice the cream cheese, but it does make it easier to melt and distribute.
If you have a lime handy, squeeze one into the final mixture to brighten it up a bit.
