Pinto bean and chicken slow cooked together to make burrito bowls. Top with your favorite burrito toppings.
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
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Skinny Slow Cooker Burrito Bowls
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- ½ lb. dried pinto beans
- 1 lb. boneless skineless chicken breasts
- 3½ cups water
- ½ cup white onion diced
- 1 garlic clove minced
- 1 Tbsp. chile powder
- 1 tsp. cumin
- ½ tsp. dried oregano
- ½ 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
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!
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.
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 🙂
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.
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.
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. 🙂
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!
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!
Awesome idea! Love your photos, too!