Chicken · Mexican · Slow Cooker

Salsa Chicken Burrito Bowls

I’m trying to be semi-healthy due to the food and beer onslaught that will be occurring tomorrow (Australia Day), so I defrosted some Slow Cooker Salsa Chicken to make these tasty and simple burrito bowls.

I love burritos, but I have yet to find a wrap that can handle the amount of filling I require, so I am a big fan of the bowl version.

Ingredients (2 Servings):

  • 2 portions of Slow Cooker Salsa chicken (see below)
  • 1  ripe avocado
  • 1 cup of rice (brown or long grain)
  • 1 large ripe tomato, seeds removed and diced
  • 1 small red onion, finely diced
  • 1 clove of garlic, minced
  • ½ iceberg lettuce
  • 2 tortilla wraps
  • Small bunch of coriander, chopped
  • 1 tbsp chopped parsley
  • Juice of 1/2 lemon
  • 1 tsp smoked paprika
  • 2 big dollops of sour cream
  • Cooking spray
  • 1 tbsp olive oil
  • Salt & pepper


Salsa Chicken:

I first discovered the wonder that is salsa chicken from this slow cooking subreddit.  The basic version consists of putting chicken in a slow cooker along with some salsa from a jar and cooking for a minimum of 4 hours, for my version I put 3 large chicken breasts, 2 sliced brown onions, 1 tsp taco seasoning, 1 chopped red chilli, and 2 x 300g jars of salsa into the slow cooker and cooked on low for 6 hours, then shredded the chicken and added 2 x drained 400g tins of beans (1 mixed and one can of black eye) and cooked for a further hour.  This amount will serve 6 people and I’ve found that it freezes well.



  1. Heat oven to 200°C/400℉/Gas mark 6.
  2. Cook rice according to packet instructions.
  3. Lay tortillas on a board, spray with cooking spray on both sides and sprinkle on the paprika and salt & pepper.
  4. Cut the tortillas into triangles, strips or whatever takes your fancy (I used a pizza cutter), spray the baking tray with cooking oil and place tortilla’s on in a single layer.  Bake in the oven for 12-15 mins, turning once.
  5. To make a fresh tomato salsa, mix the diced tomato, red onion, garlic, parsley, 2 tsp lemon juice, the olive oil and salt & pepper.
  6. Smash the avocado with a fork and add 1 tsp lemon juice and some of the coriander, season.
  7. Mix the rest of the coriander through the cooked, strained rice.
  8. Slice up some lettuce and assemble the bowls.
  9. Take a moment to admire the colours and think about changing your eating habits to be more healthy, then dollop on the sour cream and enjoy!


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