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 spicy pinto beans.
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.
Skinny Slow Cooker Burrito Bowls
Equipment Needed:
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
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!
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.
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!