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Crockpot Chicken and Quinoa Burrito Bowls

  • Prep Time: 15m
  • Cook Time: 5h
  • Total Time: 5h 30m


  • 1 c Chicken broth
  • 1 lb Chicken thighs, boneless, skinless
  • 14 oz Diced tomatoes (1 can)
  • 1 Red onion, chopped
  • 3 Garlic cloves, minced
  • 2 tsp. Chili powder
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Parsley
  • 1/2 tsp. Salt
  • 1 c Quinoa, rinsed (uncooked)
  • 15 oz Pinto or black beans (1 can, drained and rinsed)
  • 2 c Cheddar cheese, grated


  1. In a slow cooker/crockpot, combine broth, chicken, tomatoes, onion, garlic, chili powder, garlic powder, parsley, and salt. Cook on high for 3 hours.
  2. Remove the chicken and shred it with two forks. Put the shredded chicken into the slow cooker and add quinoa and beans. Cook on low for 2 more hours.
  3. Sprinkle grated cheese on top. Cover until the cheese melts.
  4. Spoon the mixture into individual serving bowls, topping with any additional garnishes you like.