South-of-the-Border Burrito Bowls Recipe

Feeding picky eaters? These tasty bowls are completely customizable to please the whole gang.
  • Ready in: 8 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 7 hours, 45 minutes
  • By:
  • Servings: Makes 6 servings

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  • 1 cup chicken or beef broth
  • 1 packet Southwest Slow Cooker Sauce Mix
  • 2 pounds chicken thighs, pork shoulder roast or beef chuck roast
  • 1 (15 ounce) can black or pinto beans, warmed
  • 3 cups cooked brown or white rice
  • Toppings such as chopped tomatoes, chopped onions, shredded lettuce, sour cream, guacamole, salsa

cooking methods

  • Slow Cooker


  1. In a 3-quart or larger slow cooker, combine first 2 ingredients. Add chicken, pork or beef.
  2. Cook on LOW 8-10 hours for beef or pork, or 4-6 hours for chicken; or on HIGH 6-8 hours for beef or pork, or 2-3 hours for chicken.
  3. Shred meat and serve in bowls over rice and beans. Drizzle with cooking sauce, if desired. Serve with desired toppings.
Makes 6 servings.

Wine Pairing: Riesling

Make Ahead & Freeze
: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place contents of bag in slow cooker and continue with step 2.

Nutrition per Serving: (as prepared with chicken; does not include toppings)
Calories: 370 Total Fat: 8g Sat. Fat: 2g Cholest: 145mg Sodium: 1,280mg Carbs: 36g Fiber: 6g Sugar: <1g Protein: 36g

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