Want a dinner that feels like a million bucks but costs less than ten? This Whole30 Slow Cooker Chicken Burrito Bowls recipe is my secret weapon. It’s the ultimate set-it-and-forget-it meal for busy weeknights, perfect for when you crave the ease of a hearty slow cooker chicken stew.
You don’t need expensive ingredients to eat well. This dish is packed with flavor and good-for-you stuff. It’s a healthy crockpot recipe that your wallet and your body will thank you for.
I make this all the time. It’s one of those easy crockpot dinners that never lets me down. Let’s get into how you can make this comfort dish without breaking the bank.
Recipe Overview
Here’s the quick snapshot of what you’re making. It’s incredibly simple and flexible.
- Cuisine: Tex-Mex Inspired
- Category: Main Dish
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on Low
- Total Time: 4 hours 15 minutes (minimum)
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I built this recipe with a budget-first mindset. Every choice is about keeping costs low while keeping flavor high.
First, it uses chicken thighs. They are almost always cheaper than chicken breasts. They also stay juicier during the long, slow cook. This is a key trick for the best crockpot chicken.
Second, the recipe leans on pantry staples. Things like canned tomatoes, spices, and frozen vegetables are cost-effective. They have a long shelf life so there’s no rush to use them.
Finally, it makes a big batch. You get six generous servings from one pot. That means lunch for days or a ready-made dinner for a second night. This is the heart of smart crock pot cooking, much like preparing a big pot of creamy Tuscan chicken.
My Tips for Smart Shopping on a Budget
I do most of my shopping at Aldi. Their prices are a game-changer for cheap Aldi dinners like this one.
Whole30 Slow Cooker Chicken Burrito Bowls Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Whole30 Slow Cooker Chicken Burrito Bowls Recipe!
Nutrition Information
Buy your spices in the bulk section if your store has one. You pay for only what you need. If not, a simple chili powder and cumin blend works great. You don’t need ten different jars.
Always choose frozen peppers and onions for recipes like this. They are pre-chopped and often cheaper than fresh, especially off-season. This is a huge time and money saver for lazy dinners crockpot style.
For the cauliflower rice, buy a whole head. It’s cheaper than pre-riced bags. Just pulse florets in a food processor until it looks like grains. It takes two minutes.
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might already have half of this.
- 2 lbs boneless, skinless chicken thighs
- 1 (14.5 oz) can of diced tomatoes, with their juices
- 1 (4 oz) can of diced green chiles
- 1 cup frozen diced onions and peppers mix
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 ½ tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¾ tsp salt
- ½ tsp black pepper
- ½ cup chicken broth or water
- 1 large head of cauliflower, for “rice”
- Fresh cilantro, lime wedges, and avocado for serving (optional but recommended)
How to Make It (Step-by-Step)
This is where the magic happens. Your slow cooker does all the hard work for these easy slow cooker chicken bowls.
- Start by prepping the chicken. Place the chicken thighs in the bottom of your slow cooker. There’s no need to sear them first to save time.
- Add all the flavor. Pour in the canned tomatoes, green chiles, and the frozen pepper mix. Sprinkle all the spices (chili powder, cumin, paprika, oregano, salt, pepper) and garlic right over the top.
- Pour in the liquid. Add the chicken broth or water. This keeps everything moist as it cooks. Give everything a very gentle stir just to mix the spices into the liquid a bit.
- Cook it low and slow. Cover and cook on LOW for 4-6 hours. The chicken is done when it shreds easily with two forks. This is the best method for tender crockpot dishes.
- Shred the chicken. Once cooked, use two forks to shred all the chicken right in the pot. Stir it back into the flavorful sauce.
- Make the cauliflower rice. While the chicken is cooking, cut the cauliflower into florets. Pulse in a food processor until it looks like rice. Sauté it in a large skillet over medium heat for 5-7 minutes until tender.
- Serve it up. Put a scoop of cauliflower rice in a bowl. Top it with a big spoonful of the shredded chicken mixture. Add fresh cilantro, a squeeze of lime, and avocado slices if you like.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how I make sure every bit of this meal gets used.
Leftover chicken mixture is a treasure. Use it to make a quick breakfast scramble the next morning. Just heat it up and mix it with scrambled eggs.
If you have extra cauliflower rice, freeze it. Spread it on a baking sheet to freeze, then bag it. You can toss it straight from the freezer into a hot pan later.
That leftover liquid in the crockpot is flavor gold. Don’t pour it out! Use it as a base for a quick soup later in the week. Just add some more broth and whatever veggies you have.
Nutrition Notes
This is a healthy crockpot meal that’s naturally Whole30 compliant. Here’s a basic breakdown per serving (without optional toppings).
- Calories: ~280
- Protein: 28g
- Carbohydrates: 12g
- Fiber: 5g
- Fat: 12g
- Sugar: 6g
Common Questions About This Recipe
I get asked these questions a lot. Here are my practical answers.
Can I use chicken breasts instead of thighs?
You can, but I don’t recommend it for budget or texture. Breasts cost more and can dry out. If you must, use 1.5 lbs of breasts and check them at 3 hours on low. They cook faster.
I don’t have a food processor for the cauliflower. What can I do?
No problem! You can buy pre-riced cauliflower to save time. Or, use a box grater. Just grate the cauliflower florets on the large holes. It works almost as well for your Aldi crockpot meals.
How long do the leftovers last?
Store the chicken and cauliflower rice separately in airtight containers. They will last 3-4 days in the fridge. The chicken also freezes beautifully for up to 3 months. It’s a perfect make-ahead dinner recipe crockpot fans love.
This recipe proves that healthy eating doesn’t have to be complicated or expensive. With a little planning and your trusty slow cooker, you can have an amazing meal ready with minimal effort, whether you’re in the mood for Tex-Mex bowls or an easy slow cooker chicken pad thai.
It’s become one of my favorite comfort dishes for a crazy week. I hope it becomes a staple in your home, too. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
