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This recipe might take the prize as the easiest recipe on my blog! It takes less than 10 minutes to prep and then you just let the Crockpot work it’s magic while you get on with your day. I love chicken burrito bowls but I find that most of them at restaurants are extremely high in carbs. They’re loaded with rice and beans which make the carb count skyrocket. So I decided to create a lower carb version by eliminating the rice. These Lower Carb Chicken Burrito Bowls are so delicious that you won’t even miss the rice!
Start out by trimming your chicken breasts and then placing them in the bottom of the Crockpot. Then top with salsa, corn, beans, and taco seasoning. Let it cook for 4 hours on high or 6-7 hours on low.
Remove the lid and shred the chicken. Mix everything up and then place the lid back on the crockpot and let it sit on the “warm” setting for 20-30 minutes. This step isn’t necessary, but it gives the shredded chicken time to absorb any liquid and become more moist and tender.
Separate the mixture into bowls or tupperware and then top with shredded cheese! You can even add your favorite toppings such as guacamole, sour cream, tortilla strips, etc.
Serving Size 1
Amount Per Serving Calories 345 Total Fat 6.4g Saturated Fat 2g Cholesterol 69mg Sodium 1288mg Carbohydrates 36.2g Fiber 8g Sugar 6g Protein 36g