Who Needs Chipotle? Easy Crock-Pot Chicken Burrito Salad

Easy, healthy crock-pot chicken burrito salad | Bellini Bootcamp

Sure, you could spend $10 and ton of calories on a burrito bowl guaranteed to leave you in a food coma. OR. You could dump a bunch of fresh, healthy ingredients into your slow cooker, forget about it for hours, and then have a yummy Mexican burrito bowl right at your fingertips.

The best part about this recipe? It makes a TON of servings! Like eight, no joke. Eat on its own as a bowl, on top of lettuce as a salad (see recipe below), inside corn tortillas as tacos and even scrambled with a few eggs for a protein-rich breakfast. And no, there's nothing wrong with adding a side of margarita at breakfast. Bye.


  • 3 boneless, skinless organic chicken breasts

  • 1 can low-sodium black beans

  • 1 can crushed tomatoes

  • ½ cup chopped peppers

  • ½ cup farro

  • 1 package chopped romaine

  • 1 avocado

  • nonfat Greek yogurt



  • 1 tbs paprika

  • 1 tbs cumin

  • 1 tbs garlic powder

  • 1 tbs pepper

  • chili powder to taste



  • Place chicken breasts in crock-pot. Cover with beans, tomatoes, peppers and spices.

  • Cook on low for 7 hours.

  • About 20 minutes before you’re ready to eat, cook farro in a big pot of boiling water for 10-12 minutes (follow package instructions).

  • Drain farro and return to big pot.

  • Shred the chicken breasts using two forks. Then drain contents of crock pot.

  • Mix the farro into the crockpot.

  • Add romaine to a bowl. Add your crock-pot mixture, top with sliced avocado and Greek yogurt and enjoy!


Posted on July 17, 2015 and filed under Food.