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The Magical Slow Cooker » Recipes » Dinner » Skinny Slow Cooker Burrito Bowls

Skinny Slow Cooker Burrito Bowls

by Sarah Olson on January 10, 2014 | Updated November 10, 2022 12 Comments

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chicken and pinto beans in a white bowl with lettuce, sour cream and cheese on top.

Pinto bean and chicken slow cooked together to make burrito bowls. Top with your favorite burrito toppings.

We always have pinto beans on hand to make this recipe, refried beans or pinto beans recipe.

chicken and pinto beans in a white bowl with lettuce, tomato, sour cream, cheese, and chives on top.

This recipe for Skinny Slow Cooker Burritos bowls won’t disappoint! I always gobble up the leftovers, and wish I had made more! Finally, another skinny slow cooker meal, my website has much more full fat recipes than skinny ones, and I hope to add many more skinny recipes this year!

Seasoned pinto beans and chicken simmer all day, after the cooking time over, I shred the chicken. Then scooped into bowls. Topped with shredded lettuce, fat-free cheese, fat-free sour cream,  green onions, and tomatoes, and served with baked tortillas chips.

More bean recipes to try:

  • Slow Cooker Spicy Pinto Beans
  • Slow Cooker Pork Cassoulet
  • Slow Cooker Land your Man Baked Beans
  • Slow Cooker Tuscan White Bean Soup

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram,Pinterest and YouTube.

chicken and pinto beans in a white bowl with lettuce, sour cream and cheese on top.

Skinny Slow Cooker Burrito Bowls

5 from 1 vote
Pinto bean and chicken cooked together for a wonderful healthy dinner.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours 10 minutes
Servings: 5
Calories: 171kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 1/2 lb. dried pinto beans
  • 1 lb. boneless skineless chicken breasts
  • 3 1/2 cups water
  • 1/2 cup white onion diced
  • 1 garlic clove minced
  • 1 Tbsp. chile powder
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt

Optional toppings

  • Baked tortilla chips
  • fat free or light cheddar cheese
  • fat free or light sour cream
  • lettuce shredded
  • green onions sliced
  • tomatoes diced
US Customary – Metric

Instructions:

  • The night before, soak the beans in water, you can do this in your slow cooker, add enough water to cover, plus a few inches. Let this soak overnight, don’t turn on slow cooker yet.
  • In the morning, drain the water off the beans, add the chicken breasts, 3 1/2 cups of water, onion, garlic, chile powder, cumin, oregano,(add salt when done)
  • Stir.
  • Set the slow cooker to Low for 9 hours. DO NOT OPEN THE LID!
  • After cooking time is done, shred the chicken, you can do this right in the slow cooker with 2 forks.
  • Add the salt to taste.
  • Spoon into bowls, and top with desired toppings.
  • Enjoy!
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Recipe Notes:

Nutritional value do not include toppings.

Nutrition Information:

Calories: 171kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 694mg | Fiber: 8g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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    314 shares
    • 143

    Filed Under: Chicken, Dinner, Skinny

    Comments

    1. Therese says

      March 19, 2017 at 8:58 am

      Hello. If i want to make more, can i just double all the ingredients? Will it take the same amount of time to cook? Also, can i put it on high to cook sooner? How long will it take on high?

      Reply
      • Sarah Olson says

        March 19, 2017 at 2:01 pm

        I think doubling this would work fine. I would do 8 hours on high or about 10 on low, seems like a lot of time but the beans need a lot of time to get soft.

        Reply
        • Therese says

          March 19, 2017 at 2:05 pm

          Ok. Thanks so much 🙂

    2. Judy says

      August 31, 2016 at 8:36 am

      This is one of my favorite recipes! My boys scarf it down every time and that’s saying a lot for 6 and 9 year old kids.

      Reply
    3. melissa says

      March 17, 2015 at 8:55 pm

      New to the crock pot. After cooking if u r nkt going to eat it right away should i drain it and put it in separate containers?

      Reply
      • Sarah Olson says

        March 17, 2015 at 8:57 pm

        Yes! I don’t store my crock pot insert in the fridge, I put the leftovers in Tupperware. 🙂

        Reply
    4. JanB says

      February 9, 2014 at 7:29 am

      I’m trying this today. Unfortunately, I don’t have the dried beans. I’m planning to ad rinsed canned beans after the chicken has cooked about 6 hours or so. Thank you!

      Reply
      • Sarah Olson says

        February 9, 2014 at 8:13 am

        Great idea Jan!

        Reply
    5. Carla says

      January 23, 2014 at 5:15 pm

      I made this today, and it was great! I love how there are no “packets” of taco mix in this recipe. I topped the bowls with low fat sour cream, and weight watchers shredded cheese. I did have to add a small amount of salt after it was all cooked though. Thanks for the great recipe!

      Reply
    6. Michelle says

      January 10, 2014 at 9:23 am

      Awesome idea! Love your photos, too!

      Reply

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