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.
Or you can try this below for serving!
I found these little gems below at Emily Bites, she makes low-fat taco bowls from corn tortillas, and non-stick cooking spray, on the bottom of a muffin tin! This would be a fun way to serve these pinto beans and chicken!
photo from Emily Bites
Ingredients
- 1/2 pound dried pinto beans 8 ounces
- 1 pound boneless skineless chicken breasts
- 3 1/2 cups water
- 1/2 cup white onion diced
- 1 garlic clove minced
- 1 tablespoon chile powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon 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
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!
Awesome idea! Love your photos, too!
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!
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!
Great idea Jan!
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?
Yes! I don’t store my crock pot insert in the fridge, I put the leftovers in Tupperware. 🙂
This sounds absolutely deelish. I cant wait to make it. Why is the sodium so high without alot of added salt?
That stumped me when you asked me that, (some one else did the calorie/sodium content for me). But I looked up chicken, one serving can have 440 mg of sodium, and all the salt in the recipe is 1,150 mg of sodium. So that may be right. I hope that helps.
Thank for replying. I also looked up the individual ingredients I’m on the road to be more health conscious, so now I find myself actually looking at ingredients (lol). Now I know. I can’t wait to make this recipe still, me and my crockpot will be best friends soon enough.
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.
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?
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.
Ok. Thanks so much 🙂
It seemed like something was missing. Not as tasty as I thought it would. I added more cumin and chili powder and a can of green chili’s and about a cup of salsa. Was better then.