Skip the take out and make burrito bowls at home with this easy recipe for a slow cooker salsa verde burrito bowl, made with quinoa, black beans, corn, and avocado.
I dislike college football games that are not on Saturdays. While I adore watching soccer, the main reason I am more devoted to college-level American football is because it’s easier to manage into my schedule, as I can set aside one day a week for 3 months. While some teams have always have had games on Thursday, most are on Saturday. Week one this year however is all over the place with games last night (and the B1G conference is off to a 0-2 start), tonight, Saturday, Sunday, AND Monday. I hope this doesn’t become a thing because I prefer being a couch potato for the entirety of Saturday, watching every game that I can lay my eyes upon and stuffing my face with glorious football worthy foods.
Thankfully I make some awesome eats for football for those of you who could care less about and are just here for the food. Heck who am I kidding? One of the best parts about this time of year is all the food! The recipe I am sharing today may not be typical tailgating food but I bet if you serve it as a burrito bowl bar at a home viewing it will be a hit. Top some quinoa (or rice if you prefer) with black beans, corn, avocado and some tender, juicy slow cooked salsa verde shredded chicken. While the chicken cooks you can easily prep the rest of the components, allowing you to spend more time with friends, family, and/or the TV. Go team!
One year ago: Corn Frittata with Asiago Cheese
Three years ago: Chicken Salad with Grapes, Apple, and Pecans
SLOW COOKER SALSA VERDE BURRITO BOWLS
1 onion, diced
12 oz. jar salsa verde
1.5-2 lb. boneless skinless chicken breasts, fat trimmed
2 cups cooked quinoa
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn kernels, drained and rinsed
1 avocado, diced
1/2 cup queso fresco
Fresh cilantro, for garnish
- Spray the inside of the slow cooker with nonstick spray. Spread the onion evenly on the bottom, lay the chicken on top, and pour the salsa over the chicken. Set on low and and cook for 4-6 hours, or until cooked.
- Remove the chicken, shred using two forks, and stir back into the salsa-sauce.
- Into four bowls, divide the chicken, quinoa, black beans, corn, and avocado. Top with queso fresco and cilantro. Serve immediately.
Source: Heavily adapted from Slow Cooker Shredded BBQ Brisket.
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