Pineapple Salsa Chicken Burrito Bowls
A delicious and simple slow cooker meal featuring juicy shredded chicken and sweet pineapple salsa, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Pineapple salsa Store-bought or homemade with diced pineapple, red onion, jalapeño, cilantro, lime juice.
- 1 tsp Garlic powder
- 1 tsp Ground cumin
- 1 tsp Chili powder
- To taste Salt and pepper
- 2 cups Cooked jasmine rice Or brown rice or cauliflower rice as alternatives.
Optional Toppings
- Avocado slices, shredded cheese, chopped cilantro, fresh lime wedges, sour cream.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Sprinkle garlic powder, cumin, chili powder, salt, and pepper evenly over the chicken and toss to coat thoroughly.
Slow Cooker
- Place the seasoned chicken breasts in the slow cooker. Pour the pineapple salsa evenly over the top.
Cooking
- Cover and cook on low heat for 4 to 5 hours until the chicken is tender and shreds easily.
Shredding
- Use two forks to shred the chicken in the slow cooker and mix with the salsa juices.
Rice Preparation
- Cook the rice according to package instructions, fluff it with a fork, and add a pinch of salt and lime juice if desired.
Assembly
- Assemble the burrito bowls by spooning rice into bowls, topping with shredded chicken and salsa, and adding optional toppings to taste.
Notes
For a spicier rendition, add extra jalapeños to the pineapple salsa. Pair your burrito bowls with fresh lime wedges to enhance the flavors. Use homemade salsa for a fresher taste; try the sticky teriyaki chicken recipe as a base for your salsa. Experiment with different types of rice; cauliflower rice is a great low-carb option. If you prefer more protein, add black beans to your burrito bowl. Allow the chicken to rest after cooking for a few minutes to retain its juices better.