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Easy Slow Cooker Pineapple Salsa Chicken Burrito Bowls

Effortlessly combine tender chicken with vibrant pineapple salsa for a delicious meal perfect for busy weeknights.

  • Total Time: 250 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs Boneless, skinless chicken breasts
  • 1 cup Pineapple salsa
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • Salt and pepper to taste
  • 2 cups Cooked jasmine rice
  • Optional toppings: Avocado, cheese, cilantro, lime, sour cream

Instructions

  1. Pat the chicken breasts dry with paper towels and sprinkle them with garlic powder, ground cumin, chili powder, salt, and pepper.
  2. Place the seasoned chicken in the slow cooker and pour pineapple salsa over the top.
  3. Cover and cook on low for 240 to 300 minutes or until the chicken is tender and can be easily shredded.
  4. Once cooked, shred the chicken right in the slow cooker and mix it with the salsa.
  5. Prepare the jasmine rice according to the package instructions.
  6. In a bowl, add cooked rice, shredded chicken, and any optional toppings you desire.

Notes

Ensure your slow cooker is preheated to maximize cooking efficiency. Let the chicken sit for a few minutes after shredding to absorb more flavor. Opt for fresh or homemade salsa for the best flavor.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Paleo

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 80mg

Keywords: slow cooker, pineapple salsa, chicken burrito bowls, easy dinner, Mexican recipe